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POTATO BAKE in baking dish

Creamy Potato & Pumpkin Bake

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.
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Prep Time:20 minutes
Cook Time:1 hour 25 minutes
Course: Side Dish
Cuisine: Australian
Keyword: Best Side Dishes, Potato Bake
Servings: 6 people

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

  1. 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.
  2. 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.
  3. 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.
     
  4. 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.