This dish will perfectly fit into your everyday menu, and the bright sweetish pumpkin will make the baked potatoes with onions much more interesting and nutritious. Before baking, leave the pumpkin and potatoes for 10-15 minutes in a mixture of butter and vegetable oils, garlic, Provencal herbs, and grated cheese, so the vegetables will be more aromatic.
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
Ingredients
Ingredients- Potatoes – 300 g
- Pumpkin – 250 g
- Onions – 150 g
- Hard cheese – 70 g
- Vegetable oil – 2-3 tbsp
- Butter – 50 g
- Garlic – 1 clove
- Dried Provencal herbs – 1-1.5 teaspoon
- Salt – 0.5 teaspoon (to taste)
- Ground black pepper – a pinch (to taste)
- Fresh parsley (for serving) – 2 sprigs
Print Recipe
Pin Recipe Instructions
- Prepare all the ingredients. It is better to take the pumpkin in an oblong shape, without the inner part with seeds, it is convenient to cut it into slices. Take butter at room temperature.
- Peel the pumpkin from the hard skin, rinse and cut into slices or semicircles if the vegetable is large.
- Peel the potatoes, rinse and cut into thin slices.
- Make a flavorful sauce. Melt the butter in any way (in the microwave, in a water bath or over a stove burner). In a bowl, combine the butter and vegetable oil. Add Provencal herbs, salt, black pepper to the butter and squeeze the peeled garlic. Mix everything.
- Grate the cheese on a fine grater. Set 1/3 of the cheese aside. Add the remaining cheese to the sauce and mix well.
- Combine potatoes, pumpkin, and sauce in a food bag or bowl. Tie (close) the bag, stir and leave to marinate for 10-15 minutes.
Turn on the oven to heat up to 180 degrees. - Peel the onion, rinse and cut into thin slices.
- In a baking dish, place randomly the potatoes and pumpkin with the sauce, alternating with the onion slices. Spread the remaining sauce evenly over the top. I have a ceramic, oval shape, 27 cm long. Send the vegetables to bake in the oven at 180 degrees.
- Bake the pumpkin and potatoes for 40-45 minutes, until tender.
- Then remove the mold, sprinkle the vegetables with the remaining cheese and return to the oven for another 3-4 minutes to melt the cheese.
- Baked potatoes with pumpkin, onions, and cheese are ready.
Sprinkle the finished dish with finely chopped parsley, if desired, and serve.
Enjoy your meal!
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