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Easy Potato and Pumpkin Bake

Course Side Dish
Servings 4


  • 8 potatoes - peeled and sliced
  • Pumpkin- sliced
  • 250 ml 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 - 180 degrees Celcius
  • Add the sliced pumpkin, potato, onion and chicken stock cube to a microwave container (with a lid)
  • Cook on high for 12-18 minutes (depending on your microwave) 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 sprinkle with paprika.
  • Place in the oven and bake for 20-30 mins or until the top is brown and golden. As the potato and pumpkin is already cooked through and warm, you simply need to bake till the cheese starts to brown. (Don’t overcook or the yoghurt may curdle)
Keyword potato, potato bake, pumpkin