POTATO, PUMPKIN AND HAM BAKE
Make and share this Potato, Pumpkin and Ham Bake recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 491.9, Fat 20, SaturatedFat 8.6, Cholesterol 204.5, Sodium 908.9, Carbohydrate 52.8, Fiber 5, Sugar 6, Protein 26.4
POTATO AND PUMPKIN GRATIN
A bit of a twist from your standard au gratin potatoes ... layers of thinly sliced potatoes and pumpkin combined with Swiss Gruyere and a hint of thyme make for a tasty and elegant side dish.
Provided by Kim's Cooking Now
Categories Side Dish Vegetables Squash
Time 1h30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 16.6 g, Cholesterol 25.1 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 74.8 mg, Sugar 0.9 g
EASY POTATO & PUMPKIN BAKE
I am always on the look out for vege recipes that will entice my kids! My solution - add a bit of bacon!!
Provided by Highland Hedy
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
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 AND PUMPKIN BAKE
This is a great dinner side to make ahead of time or can be a main, just add some more vegies & a bit of chicken.
Provided by Mandy
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 448.2, Fat 19.1, SaturatedFat 9.4, Cholesterol 351.9, Sodium 323.3, Carbohydrate 48.1, Fiber 5.9, Sugar 2.2, Protein 23.5
PUMPKIN-POTATO GRATIN
This is one of my favorite fall gratins - potatoes and pumpkin are cooked with rosemary and white wine and baked in the oven with a crispy cheese topping. I eat it as a vegetarian main with a salad.
Provided by Anonymous
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes.
- Meanwhile, combine pumpkin, vegetable broth, white wine, and rosemary in a saucepan over medium heat. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add onion and simmer for 10 minutes more. Remove rosemary sprig and season with salt and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut potatoes into thick slices and place 1/2 of the potatoes in a baking dish. Cover with 1/2 of the tomato slices and 1 teaspoon oregano leaves. Season with salt and pepper. Cover with 1/2 of the Cheddar cheese.
- Pour pumpkin and cooking liquid on top. Cover with remaining potatoes and tomatoes. Sprinkle with remaining oregano. Mix remaining Cheddar cheese and bread crumbs together and evenly sprinkle over the top.
- Bake in the preheated oven until cooked through and lightly browned on top, 25 to 40 minutes.
Nutrition Facts : Calories 541.5 calories, Carbohydrate 60.9 g, Cholesterol 59.3 mg, Fat 21.3 g, Fiber 6.5 g, Protein 23.7 g, SaturatedFat 12.5 g, Sodium 797.9 mg, Sugar 11.1 g
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