Ingredients for Potato And Pumpkin Bake
- Potatoes
- Japanese Pumpkin
- Corn Kernels
- Chicken And Corn Soup
- 4 large eggs
- Thyme Leaves
- Tasty Cheese
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How to Make Potato And Pumpkin Bake
- Preheat oven to 200°C (400°F). Grease a 10-cup capacity ovenproof dish.
- Peel and cube 1kg potatoes. Peel and cube 500g pumpkin.
- Place potatoes and pumpkin on separate microwave-safe plates. Drizzle each with 2 tablespoons of water.
- Cover with plastic wrap and microwave on high for 3-5 minutes, or until almost tender. (Cooking time may vary depending on your microwave).
- Drain potatoes and pumpkin well.
- Transfer the potatoes and pumpkin to the prepared ovenproof dish.
- Stir in 1 cup of frozen corn kernels.
- In a separate bowl or jug, whisk together 4 large eggs, 1 cup milk or cream, 1 tsp dried thyme, salt, and pepper to taste.
- Pour the egg mixture evenly over the vegetables, gently shaking the dish to ensure it reaches the bottom.
- Sprinkle generously with 100g grated cheddar cheese (or your preferred cheese).
- Bake, uncovered, for 45-50 minutes, or until golden brown and the custard is set and cooked through.
- Let stand for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
8g
Fat
47g
Carbs
16g