Potato and Pumpkin Bake
Creamy, indulgent, and bursting with autumn-inspired flavors, this Potato and Pumpkin Bake is the ultimate comfort food that marries velvety layers of thinly sliced potatoes and sweet pumpkin, baked to golden perfection. Infused with a rich garlic cream sauce seasoned with nutmeg, black pepper, and fresh thyme, every bite is a harmonious blend of creamy, cheesy decadence and earthy sweetness. Topped with a bubbling layer of cheddar and Parmesan cheese, this dish delivers irresistible cheesy crustiness alongside tender vegetables. Perfect for cozy family dinners or holiday gatherings, this easy-to-make bake is both visually stunning and utterly delicious. Ready in under 90 minutes, it makes six hearty servings that are sure to delight. Keywords: potato bake, pumpkin recipe, cheesy casserole, autumn comfort food, creamy baked vegetables.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g potatoes
- 500 g pumpkin
- 250 ml heavy cream
- 100 ml milk
- 2 cloves garlic
- 20 g butter
- 100 g cheddar cheese
- 50 g Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp ground nutmeg
- 1 tbsp olive oil
- 1 tsp fresh thyme (optional)
Instructions
Preheat your oven to 180°C (356°F) and lightly grease a baking dish with olive oil.
Peel the potatoes and pumpkin, and slice them into thin, even slices (about 3-4 mm thick) using a knife or mandoline slicer.
Finely chop the garlic and set aside.
In a saucepan over medium heat, combine the heavy cream, milk, chopped garlic, salt, black pepper, and ground nutmeg. Heat until warm but do not let it boil. Stir occasionally to ensure even mixing.
Layer the potato and pumpkin slices alternately in the greased baking dish, slightly overlapping each layer for a neat presentation.
Pour the warm cream mixture evenly over the layered vegetables, ensuring the liquid is distributed throughout.
Grate the cheddar cheese and Parmesan cheese, then sprinkle them evenly over the top of the dish.
Dot the top of the bake with small pieces of butter to promote a golden crust while baking.
Sprinkle fresh thyme, if using, over the cheese layer for added aroma and flavor.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden and bubbly, and the vegetables are tender when pierced with a fork.
Remove the dish from the oven and allow it to cool for 5-10 minutes before serving. Enjoy your delicious Potato and Pumpkin Bake!
Nutrition Facts
Calories |
2325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 3680 mg | 160% | |
| Total Carbohydrate | 158.6 g | 58% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 25.1 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1134 mg | 87% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4832 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
