This Pumpkin and Potato Bake goes so well at BBQs and as a side dish, it is perfect for the colder weather when you need some comfort food or it can be served and eaten on its own with a side salad!
Even though this Pumpkin and Potato Bake is smooth and creamy….the best part is it doesn’t have cream in it at all!
When serving this dish, everyone wants some of that crispy, crunchy top, with the soft, creamy pumpkin and potato.
I am not saying that I have noticed that most people tend to take extra … large … portions when this pumpkin and potato bake is being served.
Probably the reason why I make such a large dish!
Tips to making the Pumpkin and Potato Bake!
There are a few tips that make all the difference to this Pumpkin and Potato Bake…
Recipe for Pumpkin and Potato Bake
- 8 potatoes - peeled and sliced
- Pumpkin- sliced
- 300g of low fat Greek yoghurt
- 1 cup of Parmesan cheese
- 1 cup of Tasty cheese - grated
- 1 small onion
- 1 chicken stock cube (gluten free)
- Paprika
- Preheat oven to a moderate oven
- Add the sliced pumpkin, potato, onion and chicken stock cube to a microwave container (with a lid)
- Cook on high for 12 minutes till the potato and pumpkin are soft but still has it's shape.
- Test it with a knife and if you can push down to the bottom of the bowl easily,
- then it is ready to bake.
- In an oven proof baking dish, spread some of the yoghurt on the base.
- Layer ½ the potato and pumpkin and sprinkle with the ½ the Parmesan cheese and add some dollops of the yoghurt.
- Layer the remaining potato and pumpkin and spread the remainder of the yoghurt.
- Sprinkle with the rest of the Parmesan and top with the tasty grated cheese
- and then sprinkle with paprika.
- Place in the oven and bake for 30 mins or until the top is brown and golden.
How to make Pumpkin and Potato Bake!
- Preheat oven to a moderate oven
- Add the sliced pumpkin, potato, onion and chicken stock cube to a microwave container (with a lid)
- Cook on high for 12 minutes till the potato and pumpkin are soft but still has it’s shape.
- Test it with a knife and if you can push down to the bottom of the bowl easily,then it is ready to bake.
- In an oven proof baking dish, spread some of the yoghurt on the base.
- Layer 1/2 the potato and pumpkin and sprinkle with the 1/2 the Parmesan cheese and add some dollops of the yoghurt.
- Layer the remaining potato and pumpkin and spread the remainder of the yoghurt.
- Sprinkle with the rest of the Parmesan and top with the tasty grated cheese and then sprinkle with paprika.
- Place in the oven and bake for 30 mins or until the top is brown and golden.
I think I can make this bake with my eyes closed.
It is a favourite in my home especially with BBQs!
See…really easy!
Oh! ….So creamy, smooth and delicious!
Enjoy! 😃
You can pin this Pumpkin and Potato Bake recipe to your Pinterest page, to remind you when you need the perfect dish to take to a BBQ or when you need to have comfort food during fall or winter!
You can follow along for other great recipes and lots more by following the Sparkles In The Everyday Pinterest Board.
That looks really good! Thanks for linking up to the Fall Fantabulous Linky Party! I've pinned your post to the Pintabulous Mom's Fall Favorites Board.
Hi Barb,
I love this recipe for potato and pumpkin and this is perfect for the holidays.
Thanks so much for joining and sharing this at Cooking and Crafting with J & J.
We hope to see you again.
Julie xo
oh wow…what an interesting meal! Thanks for joining Cooking and Crafting with J & J!!