Pumpkin and potato casserole


Ingredients 8
Servings 6
Time

Ingredients

  • 6
    medium potatoes, peeled
  • 2
    onions, sliced
  • 250
    g
    pumpkin, peeled and sliced
  • 250
    ml
    cream
  • 250
    ml
    weak vegetable or chicken stock
  • 3
    cloves garlic, finely chopped
  • 30
    ml
    butter
  • salt and milled black pepper
 

Method

 
Slice potatoes thinly (do not soak in water). Layer potatoes, onions and pumpkin in a well-buttered 3,5 litre (14 cup) oven-to-table dish. Pour cream and chicken stock over, scatter garlic on top and dot surface with butter. Season. Cover with foil, dull side out, and bake at 180 ºC for 1 1/4 hours. Uncover and bake until potatoes are crisp and brown.
 

Read more on: starch  |  bake
 

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