Potato and pumpkin bake

Looking for the perfect side for your next family dinner We found it for you with this versatile pumpkin and potato bake.

Recipe «Potato and pumpkin bake» presented in category Recipes / Soups, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 750g Desiree potatoes, peeled, cut into 2cm cubes, 750g Kent pumpkin, peeled, deseeded, cut into 2cm cubes, 270g can corn kernels, drained, 300g can chicken and sweetcorn soup, 6 eggs, at room temperature , 2 tbsp thyme leaves, 1 cup grated tasty cheese .

Ingredients:

• 750g Desiree potatoes, peeled, cut into 2cm cubes 
• 750g Kent pumpkin, peeled, deseeded, cut into 2cm cubes 
• 270g can corn kernels, drained 
• 300g can chicken and sweetcorn soup 
• 6 eggs, at room temperature 
• 2 tbsp thyme leaves 
• 1 cup grated tasty cheese 

Instructions

1. Preheat oven to 200C Grease a 10-cup capacity ovenproof dish.
2. Place potato and pumpkin onto separate microwave-safe plates. Drizzle each with 2 tablespoons water. Cover with plastic wrap. Microwave each on HIGH (100%) for 3 minutes or until potato and pumpkin are almost tender. Drain. Transfer to ovenproof dish. Stir in corn.
3. Pour soup into a jug. Add eggs and thyme. Season with salt and pepper. Beat with a fork until well combined.
4. Pour egg mixture over vegetables, shaking dish to allow egg mixture to run through to the base. Sprinkle with cheese. Bake, uncovered, for 45 to 50 minutes or until golden and cooked through. Serve.