Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Potato, Pumpkin and Cheese Cake Recipe
    Lost? Site Map

    Potato, Pumpkin and Cheese Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    40 mins

    50 mins

    Romany The Cat's Note:

    Haven't made this for a while but it was a good, tasty treat. I tried substituting yohgurt for the cream but it really altered the taste.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 750 g potatoes, peeled and cut into chunks
    • 1 clove garlic, peeled
    • 900 g butternut pumpkin, peeled and cut into chunks
    • 100 g butter
    • 1/2 cup parmesan cheese
    • 1/3 cup cream
    • 2 eggs, lightly beaten
    • salt, pepper and nutmeg to taste
    • 1/4 cup chopped chives
    • 2 teaspoons chopped thyme
    • extra butter
    • breadcrumbs
    • 2 -3 evenly sized potatoes
    • 120 g grated gruyere or 120 g jarlsberg cheese
    • 1 tablespoon breadcrumbs, extra

    Directions:

    1. 1
      Boil potato and garlic until tender.
    2. 2
      Steam pumpkin until tender.
    3. 3
      Mash potatoes and garlic with half the butter, half the parmensan, half the cream, one egg, salt, pepper and chives.
    4. 4
      Repeat with the pumpkin, using half other ingredients, with the nutmeg and thyme.
    5. 5
      Line the base of a 24cm cake tin (I use a springform) with baking paper, butter base and sides, and coat with breadcrumbs, tap out excess.
    6. 6
      Peel and slice remaining potatoes and layer the base of the tin.
    7. 7
      Spoon mashed potato mixture over and even out.
    8. 8
      Put in grated cheese and pat down lightly leaving a slight border all around.
    9. 9
      Spread pumpkin mixture on top.
    10. 10
      Mix 2 tbsp of parmesan and all leftover crumbs and sprinkle over the top.
    11. 11
      Bake 50-60 minutes until golden.
    12. 12
      Remove from oven and leave for 15 minutes.
    13. 13
      Invert onto a serving plate.
    14. 14
      Sprinkle top with parmesan and place under hot grill for about 5 minutes until golden.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Potato, Pumpkin and Cheese Cake

    Serving Size: 1 (319 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 529.7
     
    Calories from Fat 256
    48%
    Total Fat 28.5 g
    43%
    Saturated Fat 16.9 g
    84%
    Cholesterol 150.1 mg
    50%
    Sodium 353.0 mg
    14%
    Total Carbohydrate 54.7 g
    18%
    Dietary Fiber 7.5 g
    30%
    Sugars 5.3 g
    21%
    Protein 17.5 g
    35%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes