Ingredients
2 large onions, thinly sliced2 tablespoons butter1 cup half-and-half cream1 cup canned pumpkin1 tablespoon prepared horseradish1/2 teaspoon ground nutmeg1 teaspoon salt1/2 teaspoon pepper2-1/4 pounds potatoes, peeled and cut into 1/4-inch slices2 cups soft bread crumbs8 ounces Gruyere or Swiss cheese, shredded2 tablespoons chopped fresh sage
Preparation
In a large skillet, cook onions in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.
In a large bowl, combine the cream, pumpkin, horseradish, nutmeg, salt and pepper. In a greased 13x9-in. baking pan, layer potato slices and onions. Spread with pumpkin mixture. Cover and bake at 350° for 1-1/4 hours.
Increase temperature to 400°. In a large bowl, combine the bread crumbs, cheese and sage. Sprinkle over top. Bake, uncovered, 15-20 minutes longer or until golden brown.
