Potato, squash & pumpkin gratin

Potato bake is a sure-fire people-pleaser. Nothing beats the warming goodness of a potato bake and this creamy potato, squash and pumpkin gratin is the perfect comfort food. Scalloped potatoes in a creamy sauce are made even better by adding pumpkin and squash makes it even better. You can serve the potato bake as a side for a family roast dinner or barbecue or eat it as a main for lunch. It’ll be delicious either way and super nutritious. Simply slice the desiree potato, yellow squash and butternut pumpkin thinly – make it easy by using a mandolin or the slicing attachment of a food processor – and combine with a cream and egg yolk mixture. Then, layer the vegetables between tasty gruyere cheese and top with parmesan and nutmeg. If this recipe has inspired you to shake up your vegie game, try our perfectly roasted gin and orange carrots.

Ingredients

Melted butter, for greasing

300ml cream

2 egg yolks

2 tsp chopped rosemary

Salt & cracked black pepper

6 (700g) small desiree potatoes

500g butternut pumpkin, peeled, seeded

6 (250g) yellow squash

1 cup finely grated gruyere

¼ cup grated parmesan

½ tsp nutmeg

Method

1.

Preheat oven to 180°C. Grease a 2-litre capacity ovenproof dish or cast iron skillet with butter, or grease and line the base and sides of a 22cm springform tin with baking paper. Whisk together cream, egg yolks and rosemary. Season.

2.

Thinly slice potatoes, pumpkin and squash using a mandoline or the slicing attachment on a food processor (alternatively, cut into paper thin slices with a knife). Put in a bowl and add cream mixture. Use your hands to separate vegetable slices and stir through cream mixture until vegetables are coated.

3.

Spread ⅓ of the vegetables in prepared dish with your hand. Sprinkle with ⅓ cup of the gruyere. Spread another ⅓ of the vegetables on top and sprinkle with another ⅓ cup of gruyere. Top with remaining vegetables. Sprinkle with the remaining gruyere, parmesan and nutmeg. If using a tin, place on an oven tray.

4.

Cover dish or tin with foil and bake for 30 minutes. Uncover and bake for 25-30 minutes or until golden and vegetables are tender when pierced with a knife.

5.

Cool for 15 minutes, then remove from tin and cut into wedges. If using an ovenproof dish or skillet, serve directly from the dish or pan.

(Credit: Cath Muscat)

This article originally appeared on Home Beautiful and is republished here with permission.