With an irresistible golden crust and a melting cheesy sauce, this one-pot pumpkin recipe is an ideal bonfire night dinner.
It only takes 15 mins to prep and 40 mins in the oven, meaning a comforting seasonal dinner will be ready in an hour.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Cal/Serv:
656
Ingredients
450g
new potatoes, halved
450g
pumpkin, peeled and thinly sliced
1
onion, finely sliced
125g
thinly sliced smoked ham, torn into large pieces
225g
buttery cheese such as Taleggio, Gruyère or Fontina, thinly sliced
300ml
full-fat crème fraiche
Directions
Step 1
Preheat the oven to 220°C (200°C fan) mark 7. Put the potatoes, pumpkin and onion in a large shallow flameproof casserole (see GH Tip), cover with boiling water from a kettle, add a pinch of salt and bring the water back to the boil. Bubble for 3–4 minutes, then drain off all the liquid. Gently fold the ham and cheese through until evenly distributed.
Step 2
Beat a little cold water into the crème frâiche to give a thick pouring consistency. Season with pepper, then pour over the drained vegetables and stir gently to coat. Place the casserole on the hob and bring to the mixture to the boil.
Step 3
Transfer to the oven and cook uncovered 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 back into the creamy mixture 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.
GH TIPS:
If you don’t have an appropriate casserole dish, you can either use a sturdy flameproof roasting tin or a large cast iron frying pan or make up to the end of step 2 in a saucepan, then tip the mixture into an ovenproof dish and continue with the recipe.
Get ahead
Complete the recipe, reserving a little of the crème fraîche mixture. Cool, cover and chill overnight in the fridge. To serve, brush on the reserved crème fraîche, then reheat at 220°C (200°C fan) mark 7 for 15–20 minutes. If the top is very well browned, cover with foil while reheating. If the top needs crisping up, grill after cooking for 2-3 minutes.
The pumpkin needs to be peeled and thinly sliced before cooking. Follow our step-by-step video on how to prepare a pumpkin if you need any advice on chopping skills.
Per Serving:
Calories: 656
Total fat: 50g
Warm up with our favourite bonfire night recipes for 2024 🎆
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
