Pumpkin & Potato Gratin with Crispy Butter-fried Sage

SERVES 4

This comforting autumn dish is lighter than a traditional potato gratin. However, it’s still a substantial side dish as it uses both potato and pumpkin. The pumpkin is combined with a creamy sauce, which – along with a little turmeric – gives this dish a warm yellow glow. This is a great way to use up any leftover roasted or steamed pumpkin. Elien tops her gratin with crispy butter-fried sage leaves.

INGREDIENTS Pumpkin & Potato Gratin

• 3 Tbsp butter (or olive oil)

• 2 cloves garlic, peeled and crushed

• 600g potatoes (about 4 medium potatoes), evenly sliced into 5mm slices

• 1 Tbsp white flour

• ½ tsp ground turmeric

• 2 cups/500ml milk

• 1 tsp salt

• ¼ tsp ground nutmeg

• 1 cup pumpkin purée

• salt and pepper to taste

• ¼ cup Parmesan cheese, grated

Crispy Butter-fried Sage

• 2 Tbsp butter

• 1 large handful sage leaves

METHOD

1. Preheat the oven to 190°C (or 170°C fan bake).

2. Heat a 27cm cast-iron skillet over medium heat and add 1 Tbsp butter and the crushed garlic. Sauté the garlic until lightly toasted, then remove the pan from the heat.

3. Layer the potato slices in a spiral pattern in the pan. There should be about three layers. Set the pan aside.

4. In a saucepan, over medium heat, add the remaining 2 Tbsp butter, the flour and turmeric. Mix together to form a paste and let the flour cook in the butter for a minute. Whisk in the milk ¼ cup at a time, letting it come back to a simmer after each addition. Add the salt, nutmeg and pumpkin purée and whisk until smooth and combined.

5. Taste and add pepper and more salt if necessary.

6. Pour the sauce evenly over the potatoes then sprinkle with the Parmesan cheese. 7. Cover the skillet with a lid or foil and bake for 35 minutes. After 35 minutes, pierce the centre of the potatoes with a knife to check whether they are soft. If not, place it back in the oven to cook a little more.

8. Once the potatoes are soft, remove the lid and place the skillet under the grill for a few minutes to brown the topping.

9. To make the crispy sage leaves, melt 2 Tbsp butter in a pan over medium heat until foamy. Add the sage leaves and fry them until the edges start to crisp and the butter has browned.

WIN!

Turn to page 111 for your chance to win a copy of Homegrown Happiness.