Pumpkin and Cheese Bake

Ingredients:

450g new potatoes halved
450g pumpkin peeled and thinly sliced
1 large onion about
175g finely sliced
salt and freshly ground black pepper
125g thinly sliced smoked ham
225g buttery cheese eg taleggio gruyere or fontina thinly sliced
300ml creme fraiche
baguette and green salad to serve (optional)

Method:

Boil the potatoes pumpkin and onion together in a little salted water in a shallow flameproof casserole on the boiling plate for 3 to 4 minutes. Drain off all the liquid and roughly mix in the ham and cheese.

Beat a little cold water into the creme fraiche to give a thick pouring consistency.
Season with pepper then pour over vegetables. Place the casserole on the simmering plate and bring to the boil.

Transfer to the roasting oven and cook uncovered on the grid shelf on the second runners for 40 minutes or until bubbling and golden.

Two or three times during the cooking time stir the crust that forms on top into the dish to add to the flavour. To check the dish is cooked press the tip of a knife into the centre of a potato which should be tender. Serve with a baguette and green salad if wished.

This recipe con be adapted to make a great vegetarian dish. Omit the ham and use an extra 125g of potatoes or pumpkin. Sweet potatoes and celeriac are delicious too simply peel and slice the sweet potato thinly and the celeriac a little thicker and boil with the potatoes and pumpkin. Few will be able to resist this dish of potatoes pumpkin and cheese baked in deliciously rich creme fraiche. With its crisp golden edges and melting sauce its perfect for halloween.