Creamy potato and pumpkin bake

This mouth-watering bake combines potato, pumpkin, corn and thyme in one wholesome meal, creating a deliciously cheesy dish that’s perfect to accompany any dinner main.

Not only is it great for entertaining a few guests, but you can also make it in bulk to feed a hungry crowd. It’s super versatile as well, so if you prefer sweet potato or cauliflower, simply switch them with one of the main ingredients to give the classic and hearty recipe a bit of a twist.

Ingredients

• 750g 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 tablespoons thyme leaves
• 1 cup grated tasty cheese

Method

1. Preheat oven to 200℃. Grease a 10-cup capacity ovenproof dish.
2. Place potato and pumpkin on to two separate microwave safe plates. Drizzle each with 2 tablespoons of water. Cover with plastic wrap. Microwave on high (100 per cent) for 3 minutes or until both are almost tender. Drain excess juice. Place potato and pumpkin into ovenproof dish. Stir in corn.
3. Pour soup into jug. Add eggs, thyme and season with salt and pepper. Beat with fork to combine. Pour over vegetables. Shake dish to allow mixture to run through. Top with cheese.
4. Bake, uncovered, for 45 to 50 minutes or until golden and crispy on top. Leave to cool for 5 minutes. Serve.