Looking for the ultimate side dish to steal the show at your next meal? This Creamy Potato & Pumpkin Bake is a winner! With layers of tender potatoes and sweet pumpkin smothered in a creamy, cheesy sauce, it’s comfort food at its finest. Whether it’s a family dinner or a special gathering, this dish is easy to make, irresistibly delicious, and guaranteed to be a crowd-pleaser.
This Creamy Potato & Pumpkin Bake is more than just a side dish—it’s the kind of comfort food that has everyone asking for seconds. The combination of creamy potatoes, naturally sweet pumpkin, and that irresistible golden cheese topping makes it a standout addition to any meal. But the real secret to its incredible flavour? A sprinkle of chicken stock powder layered between the veggies. It gives the bake a rich, savoury depth that takes it from good to unforgettable. Trust me, once you’ve tried it, you’ll never skip this step again!
This bake is perfect alongside roasted meats, grilled chicken, or even a fresh garden salad for a lighter pairing. It’s hearty enough to enjoy on its own as a vegetarian meal—just swap the chicken stock powder for a vegetable stock alternative if you’re catering to dietary preferences. And don’t forget to let it rest for 10 minutes after baking to allow all those flavours to settle beautifully together and make it easier to scoop.
Storage
Leftovers can be kept in an airtight container in the fridge for up to 3 days. Simply reheat in the oven or microwave until warmed through. While it stores well in the fridge, it’s best to avoid freezing this dish, as the creamy sauce and tender vegetables don’t hold up well to freezing and thawing.
Whether it’s a cosy weeknight dinner or a dish to impress your guests, this bake is a sure fire guaranteed hit. Serve it up, and watch as it becomes a new family favourite!
Tips:
- Use a Mandolin: If you have a mandolin, take advantage of it to speed up the slicing process and keep the vegetables uniform. However, if you prefer or don’t own one, cutting by hand works perfectly.
- Start with a Potato Layer: Begin with a layer of potato as it holds together better than pumpkin, making it easier to serve.
- Grease the Dish: Don’t forget to spray your baking dish with non-stick cooking spray, such as canola, to make for easier cleanup.
- Sprinkling: When adding garlic, thyme, stock powder, and pepper, sprinkle them from a high distance above the bake.
- Foil and Baking Paper “Lid”: Create a foil and baking paper “lid” to trap steam and prevent excessive browning. Spray one side of a foil sheet with non-stick cooking spray, place a smaller sheet of baking paper on top, and position it over the dish, pressing tightly around the edges for a secure seal.
- Serving Size: This recipe is portioned for 6 regular serving sizes. If you’re serving additional sides, you might stretch it to serve up to 8 people.
Creamy Potato & Pumpkin Bake
Equipment
- 2 Litre (8 cup capacity) oven proof baking dish
Ingredients
- 600g potatoes, thinly sliced (See Note 2)
- 600g Kent or butternut pumpkin, thinly sliced
- 2 cloves garlic, finely chopped
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chicken stock powder
- 300ml thickened cream
- 1 cup grated tasty cheese (See Note 3)
- Salt and pepper, to taste
Instructions
- Preheat oven to 180℃. Spray an 2-litre capacity (8 cup) baking dish with non-stick cooking spray.
- Layer one third of the potatoes of the base of the prepared dish then layer over a half of the pumpkin. Sprinkle over half each of the chopped garlic, thyme leaves and chicken stock powder. Season well with salt and pepper.
- Drizzle over ¼ cup of the thickened cream then repeat layering process finishing off with a potato layer. Pour remaining cream evenly over the top.
- Take a sheet of foil that is larger than the dish your using. Spray with the middle section with non-stick cooking spray. Top with a smaller piece of baking paper that will just cover with top of the dish. Turn foil upside down so baking paper is facing the bench. Place over the top of the dish and seal, pushing the foil around the edges of your dish. Bake in the oven for 1 hour or until vegetables are tender (use a fork or tip of knife inserted in to check).
- Remove from oven and discard foil and baking paper. Sprinkle the grated cheese evenly over the top. Return to the oven and bake, uncovered, for a further 20-25 minutes or until cheese is bubbling and golden brown. Remove and set aside to cool for 10 minutes before serving.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - POTATOES
You will need to use a starchy potato here, NOT waxy. It just doesn’t work well. I mainly use a “dirty” potato such as Sebago or Dutch cream but you can also use an all-rounder white washed potato. If using a washed potato you can peel or leave the skin on. - CHEESE
Pre-packaged cheese you purchase from the supermarket has a powder coating on it to stop it clumping together in the bag. Due to this, the cheese does not melt as well either. I like to freshly grate my cheese here to get an even good coverage.
- MAKE AHEAD
You can make this recipe up to 1 day ahead. Bake as directed up to Step 4 then allow to cool. Cover and refrigerate until required. To reheat, preheat oven to 180 (160C fan forced). Cover with foil and bake for 20 minutes or until heated through. Remove, top with cheese and bake for a further 20-25 mins or until cheese is bubbling and golden brown. Stand for 10 minutes before serving.
Leave a Reply