Really Easy Pumpkin and Potato Bake!
Prep time
Cook time
Total time
  • 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
  1. Preheat oven to a moderate oven
  2. Add the sliced pumpkin, potato, onion and chicken stock cube to a microwave container (with a lid)
  3. Cook on high for 12 minutes till the potato and pumpkin are soft but still has it's shape.
  4. Test it with a knife and if you can push down to the bottom of the bowl easily,
  5. then it is ready to bake.
  6. In an oven proof baking dish, spread some of the yoghurt on the base.
  7. Layer ½ the potato and pumpkin and sprinkle with the ½ the Parmesan cheese and add some dollops of the yoghurt.
  8. Layer the remaining potato and pumpkin and spread the remainder of the yoghurt.
  9. Sprinkle with the rest of the Parmesan and top with the tasty grated cheese
  10. and then sprinkle with paprika.
  11. Place in the oven and bake for 30 mins or until the top is brown and golden.
Recipe by Sparkles in the Everyday! at