The pumpkin and potato gateau is a tasty and flavorful variation of the classic recipe. To prepare it, simply cook the pumpkin and potatoes, add milk, cheese, speck, and eggs to create a delicious and stringy pie perfect for the whole family or a dinner with friends.
The recipe is really easy, it’s very similar to the potato gateau although the taste is extremely different, the sweetness of the pumpkin pairs divinely with the speck and smoked provola creating a fantastic contrast of flavors; as much as I enjoyed the original recipe, I must say that the pumpkin and potato gateau is really special.
Casseroles have the advantage of being prepared in advance so they can settle and be sliced without problems, in my opinion, they become even tastier.
For the preparation of the gateau, I used the Delica pumpkin, sweet and aromatic with a slight chestnut flavor, if you can’t find it or don’t like it, you can easily replace it with other varieties such as Mantovana or Butternut.
Also try the savory pies:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Electric oven, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 190.09 (Kcal)
- Carbohydrates 10.13 (g) of which sugars 1.65 (g)
- Proteins 10.96 (g)
- Fat 12.04 (g) of which saturated 4.74 (g)of which unsaturated 3.59 (g)
- Fibers 0.94 (g)
- Sodium 401.94 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb lb potatoes (boiled and peeled)
- 1 1/3 lbs lb Delica pumpkin (cooked, peeled)
- 2 tbsps tbsps butter
- 1/4 cup cup milk
- 1 cup cup grated Parmesan cheese
- 2 eggs (medium)
- 1 cup cup smoked provola cheese
- 6 oz oz speck (coarsely chopped)
- to taste salt
- to taste pepper
- 1 tbsp extra virgin olive oil
- 1 sprig rosemary (optional)
- 1 1/3 tbsps tbsps butter
- 1/4 cup cup breadcrumbs
- 1/4 cup cup grated Parmesan cheese
- 2 tsps tsps butter
- 2 1/2 tbsps tbsps breadcrumbs
Tools
- 1 Pot
- 1 Bowl
- 1 Potato masher
- 1 Small pot
- 1 Cutting board
- 1 Grater
- 1 Cake pan 9-inch diameter or 8×10 rectangular pan
Procedure
Wash the potatoes thoroughly, place them in a pot, cover with water, and cook for about 40 minutes from boiling.
While the potatoes are boiling, peel the pumpkin, cut it into cubes, and sauté for 1 minute in a pan with a tablespoon of oil and a sprig of rosemary (you can omit it if you don’t like it). Add a few tablespoons of water, cover, and cook.
Drain the potatoes, peel them, and mash them with the potato masher, collecting the puree in the bowl. Remove the rosemary sprig from the cooked pumpkin, mash it with a fork, and add it to the mashed potatoes.
Add the butter in pieces, milk, grated Parmesan, salt, and pepper, and mix everything well.
Finally, add the eggs.
The base is ready; at this point, add the smoked provola cheese cut into cubes and the coarsely chopped speck.
Butter the mold and sprinkle it with breadcrumbs, pour the mixture inside and level it with damp hands.
Spread the breadcrumbs and Parmesan on the surface and finish with small knobs of butter.
Bake the gateau in a preheated static oven at 356°F (180°C) for 45 minutes or until golden brown. If you want an even crispier crust, turn on the grill for a few minutes before removing it from the oven.
The pumpkin and potato gateau is ready, take it out of the oven and let it rest for 1 hour before serving.
Tips
Storage
You can store the pumpkin and potato gateau in the refrigerator for 3 days. You can freeze it in appropriate freezer containers for 2 months.
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