food

Bonfire pumpkin and cheese bake

food, bonfire pumpkin and cheese bake

Irresistible golden edges and cheesy melting sauce makes this pumpkin recipe an ideal one-pot bonfire night dinner.

An irresistible golden crust and melting cheesy sauce makes this one-pot pumpkin recipe an ideal bonfire night dinner.

Yields: 4

Prep Time: 15 mins

Process Time: 45 mins

Total Time: 1 hour

Ingredients

  • 450 g

    new potatoes, halved

  • 450 g

    pumpkin, peeled and thinly sliced

  • 1

    onion, finely sliced

  • 125 g

    thinly sliced smoked ham, torn into large pieces

  • 225 g

    buttery cheese such as Taleggio, Gruyère or Fontina, thinly sliced

  • 300 mL

    full-fat crème fraiche

Directions

    Put the potatoes, pumpkin and onion in a large shallow flameproof casserole (see GH Tip), cover with boiling water from a kettle, add a pinch of salt and bring the water back to the boil. Bubble for 3–4min, then drain off all the liquid. Gently fold the ham and cheese through until evenly distributed.

    Beat a little cold water into the crème frâiche to give a thick pouring consistency. Season with pepper, then pour over the drained vegetables and stir gently to coat. Place the casserole on the hob and bring to the mixture to the boil.

    Transfer to the oven and cook uncovered at 220°C (200°C fan) mark 7 for 40min, or until bubbling and golden. Two or three times during the cooking time, stir the crust that forms on top into the dish back into the creamy mixture to add to the flavour. To check the dish is cooked, press the tip of a knife into the centre of a potato, which should be tender. Serve.

If you don’t have an appropriate casserole dish, you can either use a sturdy flameproof roasting tin or a large cast iron frying pan or make up to the end of step 2 in a saucepan, then tip the mixture into an ovenproof dish and continue with the recipe.

Get ahead

Complete the recipe, reserving a little of the crème fraîche mixture. Cool, cover and chill overnight in the fridge. To serve, brush on the reserved crème fraîche, then reheat at 220°C (200°C fan) mark 7 for 15–20 minutes. If the top is very well browned, cover with foil while re­heating. If the top needs crisping up, grill after cooking for 2-3 minutes.

Per Serving:

  • Calories: 656
  • Total fat: 50 g

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