Creamy rosemary potato and pumpkin bake

  • 15 mins preparation
  • 50 mins cooking
  • Serves 6
  • Print


Creamy rosemary potato and pumpkin bake
  • 4 large desiree potatoes, thinly sliced
  • 1/2 cup grated parmesan
  • 2 tablespoon chopped rosemary
  • 200 gram pumpkin, seeded, peeled, thinly sliced
  • 375 millilitre can evaporated milk
  • 2 clove garlic, crushed


Potato and pumpkin bake with rosemary
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 5 cup baking dish.
  • 2
    Layer half the potato in prepared dish. Sprinkle over half the parmesan and half the rosemary. Top with pumpkin and remaining potato. Finish with remaining parmesan and rosemary.
  • 3
    Combine milk and garlic. Season to taste and pour evenly over potatoes and pumpkin.
  • 4
    Cover with foil and bake, 30 minutes. Remove foil and bake further 15-20 minutes, until golden. Serve with roast or barbecued meat and steamed greens.


Place baking dish on a tray in oven as it may bubble over.

More From Women's Weekly Food