Pumpkin and Taleggio Bake

13 October 2017 — Dinner

Pumpkin and Taleggio Bake


450g New potatoes, halved

450g Pumpkin, peeled and thinly sliced

1 large onion, finely sliced

Salt and Pepper

200g Taleggio cheese

300ml Crème fraîche

How to make it

When pumpkins are in season it’s always a joy to be able to actually use it for cooking, not just carving! Try this wintery warming bake with delicious and buttery Taleggio.

  1. Preheat oven to 220°C (200°C fan oven) gas mark 7.
  2. Boil the potatoes, pumpkin and onion together in salted water, for approx 3-4 minutes.
  3. Drain off the excess liquid and add to a shallow casserole dish. roughly mix in slices of Taleggio.
  4. Beat a little cold water into the crème fraîche making a thick pouring consistency. Season with pepper then poor over the vegetables.
  5. Place in the oven and cook, uncovered, for 40-50 minutes, or until bubbling and golden, and so that the potatoes feel tender.
  6. Serve with some steamed winter greens.
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