Pumpkin and Potato Casserole, a simple and tasty recipe, ideal as a second course or main dish. It’s perfect to prepare in advance and magnificent to enjoy even outside the home: whether it’s a meal at the office or a picnic during a day trip.
Basically, the process is like a potato gratin, but with the addition of pumpkin, which gives it a beautiful and warm orange color. I intentionally filled it with speck and scamorza cheese, however, you can customize the recipe with whatever you prefer.
You can choose to vary the ingredients for the mix or opt for a completely vegetarian version based on only cheeses or even vegan (read the FAQs at the end of the recipe).
As for the cheeses, scamorza (smoked or plain) is ideal because it melts well and remains stringy. Alternatively, you can use provolone, fontina, or mozzarella (well-drained from its liquid). Also, you can replace the speck with diced cooked ham or cubed bacon.
Why love it?
It’s a dish that tastes like home and tradition. Soft inside, crispy outside, and with a stringy heart of scamorza and speck… there’s nothing better.
Perfect to make in advance!
Similar to a gratin but with the addition of pumpkin for a touch of color and sweetness.
In essence, it’s a comforting dish, beautiful to look at, and incredibly satisfying to taste!
Let’s see together how to make the recipe for the Pumpkin and Potato Casserole. Prepare the ingredients and let’s get started!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs pumpkin (cleaned)
- 1.1 lbs potatoes
- 1 egg
- 2.5 oz grated Parmesan cheese (or Grana Padano)
- 2.8 oz diced speck
- 3.5 oz scamorza cheese (or mozzarella)
- as needed breadcrumbs
- as needed extra virgin olive oil
- salt
- pepper
Tools
- 1 Pressure Cooker
- 1 Baking Pan
- Parchment Paper
- 1 Potato Masher
- 1 Baking Dish
Steps
Remove the skin and any internal fibers and seeds from the pumpkin and cut it into cubes about 3/4 inch in size. Place the cubes on a baking pan lined with parchment paper, season them with a drizzle of extra virgin olive oil, salt, and pepper (if you like, also with a pinch of chopped rosemary or thyme).
Bake them in a preheated oven at 356°F for about 15-20 minutes or until they are cooked when you insert a fork.
In the meantime, wash the potatoes and boil them with their skin in plenty of water for 20-25 minutes (depending on their size). Check the cooking by pricking the potatoes with a fork: when the fork enters without resistance, the potatoes are ready. If you want to speed things up, cook them in the pressure cooker.
Once the vegetables are cooked, pass them still hot with the potato masher (or mash them in a bowl) until you get a puree. Add the egg, grated Parmesan, salt, and pepper.
Mix everything well. If the mixture is too soft, you can add a tablespoon of breadcrumbs to make it firmer.
Butter a baking dish and spread a drizzle of extra virgin olive oil and some breadcrumbs on the bottom and sides to prevent sticking and to create a crust. Pour about half of the pumpkin and potato mixture into the baking dish and level it.
Evenly distribute the speck cubes and scamorza cubes (or slices) and cover with the remaining pumpkin and potato mixture.
Sprinkle the surface with another bit of breadcrumbs, a drizzle of extra virgin olive oil, and bake in a preheated oven at 356°F (static) or 338°F (fan) for about 30-35 minutes, or until the surface is well browned.
Let cool the casserole for about 5-10 minutes outside the oven before serving. This will help it firm up and make the slices more defined and the filling melt at the right point.
Here is the Pumpkin and Potato Casserole ready. Enjoy your meal!
Storage
The pumpkin and potato casserole is a dish that lends itself well to being prepared in advance, and it keeps excellently, provided you follow a few tips.
– In the fridge: once cooked and cooled, the casserole can be stored in the fridge for about 2-3 days, in an airtight container.
To consume, and to regain the crust and stringy heart, just heat it in the oven at 302°F for 15-20 minutes. If the casserole is very cold, you can cover it with a sheet of aluminum foil for the first few minutes to prevent the surface from drying out too much. Alternatively, you can heat it in the microwave. It’s the fastest method but will make the mixture softer and won’t restore the crust. Heat at medium power in 1-minute intervals until hot in the center.
– In the freezer: the pumpkin and potato casserole can be frozen, either raw or cooked.
Cooked: cut the casserole into portions and wrap each slice in cling film and then foil (or put it in freezer bags). Defrost in the fridge for several hours or overnight. Reheat in the oven at 302°F.
Raw: assemble the casserole in the baking dish and cover it very well (with cling film and then foil, or with a freezer-safe airtight lid). Do not defrost first. Cook directly from frozen: bake at a slightly lower temperature (e.g., 320°F static) and extend the cooking time by about 15-20 minutes more, wrapping the dish in aluminum foil for the first stages to prevent burning on the surface. Remove the foil in the last 10 minutes.
Advice and Suggestions
– Pumpkin: you can cook the pumpkin also in a pot with hot water. However, baking is the best method to make it dry, concentrate its sweet flavor, and slightly caramelize its sugars, making it ideal for the casserole or puree.
IF YOU LIKE MY RECIPES, YOU CAN FOLLOW ME ON MY FACEBOOK PAGE HERE OR ON PINTEREST HERE OR EVEN ON INSTAGRAM HERE
And to not miss upcoming news, give a nice ‘Like’ to my Facebook page, it will make me very happy! Thank you from the bottom of my heart!
FAQ (Questions and Answers)
Do I need to cook Pumpkin and Potatoes separately?
It is recommended. Baking the pumpkin (as discussed) makes it less watery and more flavorful. Potatoes can be boiled, but they must be drained very well and left to cool before mashing.
How to make the mix firmer?
If the puree is too soft, add a bit of breadcrumbs, extra grated Parmesan, or a tablespoon of all-purpose flour to the mixture before assembling the casserole.
Can I replace the speck?
Certainly. You can use diced cooked ham, cubed bacon, or completely omit the meat for a vegetarian version.
Which cheese is the best?
Scamorza (smoked or plain) is ideal because it melts well and stays stringy. Alternatively, you can use provolone, fontina, or mozzarella (well-drained from its liquid).
Can I prepare it in advance?
Absolutely yes. You can completely assemble it (raw) up to 12 hours in advance, storing it in the fridge, and bake it just before serving. Or, bake it and reheat before serving.
Can I make a lighter version?
Yes. Reduce the amount of Parmesan and use just one egg yolk instead of a whole egg, if you prefer.
How can I make it vegan/vegetarian?
Vegetarian: omit the speck and use only cheeses. Vegan: replace the egg with a tablespoon of chickpea flour, Parmesan with nutritional yeast flakes, and cheeses with a plant-based “mozzarella” that melts.
