8 ounces little one yellow potatoes
8 ounces pie pumpkin
1 teaspoon butter
1 1/2 cups shredded Gruyere cheese
1/2 teaspoon dried thyme
salt and floor black pepper to flavor
1 cup 50 percent-and-fifty percent
nonstick aluminum foil
Incorporate all ingredients to checklist
Preheat the oven to 375 levels F (190 levels C). Grease a 1-quart casserole dish.
Slice the potatoes and pumpkin with a mandolin into 1/8-inch thick slices, applying the mandolin’s 3-millimeter setting.
Pour 50 percent and fifty percent evenly about the top rated and go over with aluminum foil.
Bake in the preheated oven for 45 minutes. Take out the foil and proceed to bake another 15 minutes, or until potatoes are tender and leading is nicely browned. Take out from oven and enable sit for 15 minutes prior to serving.