Creamy Potato and Pumpkin Bake

This creamy potato and pumpkin bake is the perfect comfort food for cooler days. Layers of fresh organic potato and pumpkin are baked in a rich, creamy sauce with a golden cheese topping. Delicious as a hearty side dish or served alongside roast chicken for a satisfying family meal.

Serves: 6 | Cooking Time: 50 minutes

Ingredients:

  • 500g Nicola potatoes, thinly sliced
  • 500g Jap pumpkin, thinly sliced
  • 1 red onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 cup cream or milk
  • 1.5 cups grated cheese
  • 1 tablespoon olive oil or butter
  • 1 teaspoon dried thyme
  • Salt and pepper

Directions:

  • Preheat the oven to 180C. Grease a baking dish.
  • Layer the potato, pumpkin and onion in the dish, seasoning between the layers with salt, pepper and thyme.
  • Warm the cream with the garlic in a small pot, then pour it evenly over the vegetables.
  • Cover with foil and bake for 35 minutes.
  • Remove the foil, scatter over the cheese, and bake for another 15 minutes until golden and the vegetables are soft when pierced with a knife.
  • Rest for 5 minutes before serving.

Serving suggestions: Serve as a side with roast chicken or fish, or as a vegetarian main with a green salad. A grind of black pepper on top finishes it nicely.

Storage: You can keep it in the fridge for up to 4 days. Reheat in the oven to keep the top crisp. It also freezes well in portions.

Variations: Add sliced parsnip or sweet potato to the layers. Stir some cooked organic chicken between the layers to make it a one-dish meal, or add a pinch of nutmeg to the cream.

Need the ingredients? Get the Large Mixed Produce Box with fresh organic potatoes, pumpkin and vegetables, plus add Free Range Chicken to make it a meal.

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