John Myers
Contents
show
Ingredients
- 800 g Peeled waxy potatoes
- 800 g Fresh pumpkin, hokaido or butternut
- 2 cup Liquid cream
- 4 tbsp Oil
- 4 tbsp Freshly grated Parmesan
- 1 Chopped garlic
- Thyme, salt, pepper
Instructions
- Preheat the oven to 200 degrees.
- Mix the oil, salt, pepper and thyme in a bowl. Quarter the peeled potatoes lengthways and mix with the oil.
- Remove the potatoes with a slotted spoon, allow the oil to drain well, and spread on a baking sheet or in a larger baking dish. They shouldn't be on top of each other. Pre-bake in the preheated oven on the middle rack for about 20 minutes.
- In the meantime, peel the pumpkin and cut into wedges about the size of the potatoes. Mix the pumpkin wedges with the rest of the seasoned oil and set aside for a moment.
- In a bowl, season the cream with salt, pepper and thyme. Stir finely chopped garlic and half of the grated Parmesan into the cream.
- Take the pre-cooked potatoes out of the oven and mix in the pumpkin wedges. Spread the prepared cream evenly over the top and sprinkle the rest of the Parmesan over the top. Put again in the oven for about 35-40 minutes until the potatoes and pumpkin are cooked and nicely browned.
Nutrition
Serving: 100gCalories: 194kcalCarbohydrates: 12.2gProtein: 4.5gFat: 14.1g
