Pumpkin and potato casserole

Fairlady
6 servings
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Starch

By Food24 November 03 2009
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Ingredients (8)

6.00 potatoes — medium, peeled
2.00 onion — sliced
250.00 g pumpkin — peeled, sliced
250.00 ml cream
250.00 ml stock — vegetable or chicken
3.00 garlic — cloves, finely chopped
30.00 ml butter
salt and freshly ground black pepper
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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.



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