Name: Creamy rosemary potato and pumpkin bake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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