Flatten the slices as thin as you like
Uniform slices are more important than an exact shape. Especially potatoes must not have thick areas.
Alpine Inspired Recipe
Potato and Pumpkin Bake
Potatoes and pumpkin are equally thinly sliced and layered slightly overlapping. A hot casting shortens cooking time and ensures uniform binding.
Total time
1 hr 15 min
Calories
565 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Potato pumpkin-Casserole without hard slices
Potatoes are stronger than pumpkin and therefore determine the cooking time. Hoble both ingredients two to three millimetres thin; thick potato slices otherwise remain tender but firm, while the pumpkin decays. The cream milk cast is hotly poured over the vegetables. Cover the shape first and brown the cheese only in the second half.
Vegetarian Dinners
Dinner
Autumn Recipes
Potatoes
Recipe
Potato and Pumpkin Bake
Thin layers of potato and butternut squash cook in a nutmeg-scented cream mixture beneath a golden Alpine cheese crust.
Ingredients
4 servings
Method
-
1
Preparing the form and vegetables
Preheat the oven to 190 °C conventional heat. Butter the baking dish and rub it with the cut side of the garlic clove.
-
2
Thin slices
Potatoes and butternut squash in even 2 to 3 mm thin slices. Work carefully and use a rest holder.
-
3
Heat casting
Heat cream and milk with salt, pepper, nutmeg and thyme in a pot until just before boiling point.
-
4
Casserole layers
Layer potato and pumpkin slices alternately slightly overlapping into the shape. Pour hot casting over evenly.
-
5
Covered
Cover the mould tightly with a lid or baking paper and foil. Bake for 30 minutes on medium rail.
-
6
Bake crust
Remove cover, distribute Alpine cheese and bake for another 18 to 22 minutes. Leave to rest for 10 minutes before cutting.
Kitchen know-how
Tips for Potato and Pumpkin Bake
Let Casserole rest
The hot cast is still liquid directly from the oven. When resting, the starch binds and the portions can be cut cleaner.
Variations
How to adapt this recipe
Replace thyme with eight finely cut Sage leaves and use mild Gruyère instead of Alpine cheese.
Replace the cream with another 250 ml of milk and stir the cast with a teaspoon Cornflour.
Nutrition per serving
565kcal
55.0 gCarbohydrates
21.0 gProtein
29.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Potato and Pumpkin Bake
No, if they are not more than three millimeters thin and the Casserole first covered in hot cast cooks.
They are usually too thick, the cast was cold or the shape was not densely covered. Extend the covered cooking time if necessary.
Yes. Hokkaido can be used with bowl, but due to its shape it can be slightly more difficult to plan into even slices.
You can prepare vegetables and casts but cool separately. Layer the Casserole only before baking so that the potatoes do not turn grey.
Keep cooking