Potato And Pumpkin Bake Recipes

PUMPKIN POTATO BAKE

Steps:

• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Grease the baking dish with a little bit of vegan (or regular) butter.
• Prepare vegetables: Peel the potatoes and cut them into cubes. Next, cut the pumpkin into similar sized cubes (if using Hokkaido pumpkin there will be no need to peel it). Place the vegetables into the prepared dish, add salt and pepper to taste and mix with your hands.
• Prepare the rest of the ingredients: Top and tail the lemon grass sticks and remove their outer leaves. Chop them very very finely. Next, peel and grate the ginger. Remove the seeds of the chili (or leave them there if you like things hot) and chop the chili very finely. Place all these ingredients in a bowl and stir in the coconut milk.
• Bake: Pour this mixture over the potatoes and pumpkin, dot with the remaining butter or vegan alternative, and bake for 40 or 50 minutes until the potatoes and the pumpkin are very tender. Sprinkle with parsley.
• Serve with salad or as a side dish.

POTATO AND PUMPKIN GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish.
• Slice the potatoes and pumpkin with a mandolin into 1/8-inch thick slices, using the mandolin's 3-millimeter setting.
• Place 1/2 of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere cheese. Layer 1/2 of the potato slices on top, season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyere.
• Pour half and half evenly over the top and cover with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake another 15 minutes, or until potatoes are tender and top is nicely browned. Remove from oven and let sit for 15 minutes before serving.

EASY POTATO & PUMPKIN BAKE

Steps:

• Make up cheese sauce according to packet directions.
• Layer potato, pumpkin, bacon & onion.
• Pour over 1/3 cheese sauce.
• Repeat until all ingredients are used.
• Sprinkle grated cheese on top.

POTATO, PUMPKIN AND HAM BAKE

Steps:

• Cook the potato and pumpkin in boiling water until just tender, drain.
• Heat oil in a frypan over a medium heat and cook onion and ham for 2 minutes.
• Combine with the potato and pumpkin in an oven proof baking dish.
• Combine the remaining ingredients except the extra cheese.
• Pour over the potato and pumpkin.
• Sprinkle with extra cheese and bake in a 180c oven 35-40 minutes until golden brown and set.

POTATO AND PUMPKIN BAKE

Steps:

• Preheat oven to 200°C Grease a 10-cup capacity ovenproof dish.
• Place potato and pumpkin onto separate microwave-safe plates. Drizzle each with 2 tablespoons water. Cover with plastic wrap. Microwave each on HIGH (100%) for 3 minutes or until potato and pumpkin are almost tender. Drain. Transfer to ovenproof dish. Stir in corn.
• Pour soup into a jug. Add eggs and thyme. Season with salt and pepper. Beat with a fork until well combined.
• Pour egg mixture over vegetables, shaking dish to allow egg mixture to run through to the base. Sprinkle with cheese. Bake, uncovered, for 45 to 50 minutes or until golden and cooked through. Serve.
• Tip: For extra protein, you could add 2 cups of shredded barbecued chicken at the end of step 2.
• Variation: You can replace the pumpkin with orange sweet potato, and the corn kernels with 200g cooked chopped bacon.