Potato And Pumpkin Bake Recipe

This comforting and flavorful Potato and Pumpkin Bake is the perfect make-ahead side dish or a hearty vegetarian main course! Simply roast tender potatoes and pumpkin, then combine them with sweet corn, a creamy egg custard, and cheese for a deliciously satisfying bake. Easily customizable – swap in sweet potato for pumpkin, or add bacon for extra indulgence! Perfect for fall gatherings or a cozy weeknight dinner.

Prep Time 20 mins
Cook Time 60 mins
Calories 448.2 kcal
Protein 47g
Rating 5.0 (1 Reviews)
Potato And Pumpkin Bake 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Potato And Pumpkin Bake

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How to Make Potato And Pumpkin Bake

  1. Preheat oven to 200°C (400°F). Grease a 10-cup capacity ovenproof dish.
  2. Peel and cube 1kg potatoes. Peel and cube 500g pumpkin.
  3. Place potatoes and pumpkin on separate microwave-safe plates. Drizzle each with 2 tablespoons of water.
  4. Cover with plastic wrap and microwave on high for 3-5 minutes, or until almost tender. (Cooking time may vary depending on your microwave).
  5. Drain potatoes and pumpkin well.
  6. Transfer the potatoes and pumpkin to the prepared ovenproof dish.
  7. Stir in 1 cup of frozen corn kernels.
  8. 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.
  9. Pour the egg mixture evenly over the vegetables, gently shaking the dish to ensure it reaches the bottom.
  10. Sprinkle generously with 100g grated cheddar cheese (or your preferred cheese).
  11. Bake, uncovered, for 45-50 minutes, or until golden brown and the custard is set and cooked through.
  12. Let stand for 5 minutes before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

8g

Fat

47g

Carbs

16g