Pumpkin and potato flan with cooked ham and cheese, an easy and tasty pumpkin recipe, perfect for autumn, which can almost be considered a pumpkin and potato parmigiana.
If there is one vegetable that during autumn and I’d say also winter never misses in my kitchen, that is pumpkin. I prefer to always buy two varieties, the delica and the butternut.
I love the first for its sweet, velvety and creamy flavor, and the other for its fresh and delightful texture, different from classic pumpkins.
I also adore pumpkin simply grilled, but if I really want to make it tempting and suitable even for my family, who surely love it much less than I do, I try more indulgent preparations. This pumpkin and potato tart, enriched with cheese and ham, is an example. Almost a pumpkin parmigiana, but with the addition of potatoes. A delicious, rich and stringy recipe, with a golden and crispy crust given by the breadcrumbs sprinkled on the surface just before baking.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Pumpkin and potato flan with ham and cheese: preparation…
- 1 lb 2 oz pumpkin (I used Delica; you can also use other varieties)
- 1 lb 2 oz potatoes
- 3.5 oz onion (about 1 medium onion)
- to taste salt
- to taste extra virgin olive oil
- to taste black pepper
- 7 oz cooked ham
- 7 oz cheese (fresh caciotta or mild provola)
- 3 oz grated cheese (like Grana Padano or Parmesan)
- to taste breadcrumbs
Tools
- Baking dish
- Mandoline slicer
- Bowl
Preparation of the pumpkin and potato flan
Peel the pumpkin, remove the seeds and fibers and slice it with a mandoline, season with salt and pepper, drizzle with oil and mix.
Peel the potatoes and the onion and slice everything with the mandoline as well; in this case too, season with salt, oil and pepper.
Spread some breadcrumbs on the bottom of a large baking dish, make a thin layer with the potatoes and onion, another layer with the pumpkin and then sprinkle grated cheese, sliced cheese and cooked ham.
Continue as if you were assembling a pumpkin and potato lasagna, alternating potatoes, pumpkin, cheese and ham, until you finish the ingredients.
Finish the layers with just the vegetables, pour in half a glass of water and top with a sprinkle of breadcrumbs.
Drizzle with oil and bake at 338°F for 1 hour and 15 minutes. If the flan tends to burn, cover the surface with aluminum foil and continue cooking.
To check doneness, pierce the center with a fork and if everything is soft, you can remove it from the oven.
Let rest for 20 minutes and serve while still hot and stringy.
Store any leftovers already cooled in the fridge and consume within a couple of days.
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