Ingredients

The following ingredients have 4 Servings
  • 4 cups potatoes (peeled and sliced)
  • 2 medium Sweet potato (peeled and sliced)
  • 2.667 cups Pumpkin (sliced)
  • salt
  • peppers
  • 1.333 cups Sour cream
  • 0.375 cup vegetable stock
  • 1 Tbsp whole-grain Mustard
  • 1 egg (beaten)
  • 0.5 cup fresh Mozzarella (thinly sliced)
  • 1.75 cups Cheddar cheese (grated)
  • 1 Tbsp chopped, fresh thyme
  • thyme

Instruction

  • Heat the oven to 200 C, 400F, gas 6. Butter a large baking dish.
  • Put the potatoes in a pan and cover with water. Add a pinch of salt and bring to a boil. Cook for 5 minutes. Add the sweet potatoes and pumpkin and cook for a further 3 minutes. Drain well and set aside.
  • Mix together the soured cream, stock, mustard and egg and season with salt and pepper.
  • Layer the potatoes, sweet potatoes, pumpkin and Mozzarella in the baking dish, sprinkling each layer with grated cheese and thyme, finishing with a layer of potatoes. Pour over the soured cream mixture, brushing it over the top layer of potatoes. Cover with foil and cook for 30 minutes. Remove the foil and continue cooking for a further 15-20 minutes until the potatoes are tender and browned. Sprinkle with thyme and serve.