I find that potatoes and pumpkin are a great combination, I love them in soups as well as in first and main courses. This time I wanted to prepare a pumpkin and potato casserole, made tasty by the addition of bacon and Emmental cheese.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Cooking time: 1 Hour
- Portions: 6/8 servings
- Cuisine: Italian
Ingredients
- 24.7 oz Potatoes
- 14.1 oz Pumpkin
- 7.1 oz Emmental cheese (sliced)
- 5.3 oz Bacon (sliced)
- to taste Rosemary
- 6 pinches Fine salt
- 3 tbsps Parmesan cheese (grated)
- to taste Olive oil
- to taste Butter (spray)
Instructions
Wash the potatoes, peel them, and slice them into slightly thick slices.
Peel the pumpkin and slice it into slightly thick slices.
Butter a 10-inch springform pan with spray butter and dust it with breadcrumbs.
In a bowl, season the sliced potatoes and pumpkin with olive oil, fine salt, and rosemary.
Place the first layer of potatoes, then a layer of pumpkin, followed by slices of bacon, then slices of Emmental cheese, another layer of bacon, another of Emmental, a layer of pumpkin, and a final layer of potatoes.
Sprinkle grated Parmesan cheese over the entire surface.
Bake at 356°F for about 60 minutes.
Notes
To speed up cooking, I recommend parboiling the potatoes and pumpkins before preparing the casserole, as the cooking time largely depends on the thickness of the vegetables.
Before removing the pan from the oven, check if the potatoes are cooked with a fork.
If you liked the pumpkin and potato casserole, try the other pumpkin recipes:
Collection: “Pumpkin Recipes”
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