Pumpkin and Cheesy Baked Potato Casserole
As a professional chef, I'm always looking for new and exciting ways to use seasonal ingredients. Pumpkin is one of my favorite fall ingredients and it's so versatile. One of my favorite ways to use pumpkin is in a comforting and flavorful casserole that uses baked potatoes and cheese. This Pumpkin and Cheesy Baked Potato Casserole is the perfect comfort food dish to make for cozy fall evenings.Ingredients
This casserole is made with simple and easy-to-find ingredients. Here's what you'll need: - 4 large baking potatoes - 2 cups pumpkin puree - 1 cup shredded cheddar cheese - 1 cup grated parmesan cheese - 2 tablespoons butter - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried thyme - Salt and pepper to tasteInstructions
1. Preheat oven to 350°F. 2. Wash and dry potatoes and poke a few holes in them using a fork. Place potatoes on a baking sheet and bake for 45 minutes, or until potatoes are fork tender. 3. Remove potatoes from oven and let cool. Once cool enough to handle, cut potatoes into cubes. 4. In a large bowl, combine pumpkin puree, cheeses, butter, olive oil, garlic, thyme, salt and pepper. Mix until combined. 5. Grease a 9x13 baking dish with butter or cooking spray. 6. Place cubed potatoes in baking dish and pour pumpkin mixture over top. 7. Bake for 25-30 minutes, or until top is golden brown and bubbly. 8. Serve warm.Tips and Variations
- For a vegetarian option, omit the butter and use vegetable broth instead. - Feel free to add other vegetables to the dish, such as onions, carrots, or bell peppers. - To add a bit of crunch and texture, top the casserole with a sprinkle of breadcrumbs before baking.Conclusion
This Pumpkin and Cheesy Baked Potato Casserole is the perfect comfort food dish for fall evenings. It's easy to make and uses simple, easy-to-find ingredients. With a few variations, this casserole can be adapted to everyone's tastes and dietary preferences. Give it a try and enjoy!