Potato, Pumpkin and Cheese Cake Recipe

Name: Potato, Pumpkin and Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 g potatoes, peeled and cut into chunks; 1 clove garlic, peeled; 900 g butternut pumpkin, peeled and cut into chunks; 100 g butter; ½ cup parmesan cheese; ⅓ cup cream; 2 eggs, lightly beaten; salt, pepper and nutmeg to taste; ¼ cup chopped chives; 2 teaspoons chopped thyme; extra butter; breadcrumbs; 2 -3 evenly sized potatoes; 120 g grated gruyere or 120 g jarlsberg cheese; 1 tablespoon breadcrumbs, extra

Servings: persons

750 g potatoes, peeled and cut into chunks
1 clove garlic, peeled
900 g butternut pumpkin, peeled and cut into chunks
100 g butter
½ cup parmesan cheese
⅓ cup cream
2 eggs, lightly beaten
salt, pepper and nutmeg to taste
¼ cup chopped chives
2 teaspoons chopped thyme
extra butter
breadcrumbs
2 -3 evenly sized potatoes
120 g grated gruyere or 120 g jarlsberg cheese
1 tablespoon breadcrumbs, extra

1
Boil potato and garlic until tender.
2
Steam pumpkin until tender.
3
Mash potatoes and garlic with half the butter, half the parmensan, half the cream, one egg, salt, pepper and chives.
4
Repeat with the pumpkin, using half other ingredients, with the nutmeg and thyme.
5
Line the base of a 24cm cake tin (I use a springform) with baking paper, butter base and sides, and coat with breadcrumbs, tap out excess.
6
Peel and slice remaining potatoes and layer the base of the tin.
7
Spoon mashed potato mixture over and even out.
8
Put in grated cheese and pat down lightly leaving a slight border all around.
9
Spread pumpkin mixture on top.
10
Mix 2 tbsp of parmesan and all leftover crumbs and sprinkle over the top.
11
Bake 50-60 minutes until golden.
12
Remove from oven and leave for 15 minutes.
13
Invert onto a serving plate.
14
Sprinkle top with parmesan and place under hot grill for about 5 minutes until golden.

2308

kcal

Calories

228

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 750 g potatoes, peeled and cut into chunks, 1 clove garlic, peeled, 900 g butternut pumpkin, peeled and cut into chunks, 100 g butter, and more.

Yes, Potato, Pumpkin and Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato, Pumpkin and Cheese Cake

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