Name: Potato, squash & pumpkin gratin
Yield: 8
Ingredients: Melted butter, for greasing; 300ml cream; 2 egg yolks; 2 tsp chopped rosemary; Salt & cracked black pepper; 6 (700g) small desiree potatoes; 500g butternut pumpkin, peeled, seeded; 6 (250g) yellow squash; 1 cup finely grated gruyere; ¼ cup grated parmesan; ½ tsp nutmeg

Ingredients

Melted butter, for greasing

300ml cream

2 egg yolks

2 tsp chopped rosemary

Salt & cracked black pepper

6 (700g) small desiree potatoes

500g butternut pumpkin, peeled, seeded

6 (250g) yellow squash

1 cup finely grated gruyere

¼ cup grated parmesan

½ tsp nutmeg

Method

Preheat oven to 180°C. Grease a 2-litre capacity ovenproof dish or cast iron skillet with butter, or grease and line the base and sides of a 22cm springform tin with baking paper. Whisk together cream, egg yolks and rosemary. Season.

Thinly slice potatoes, pumpkin and squash using a mandoline or the slicing attachment on a food processor (alternatively, cut into paper thin slices with a knife). Put in a bowl and add cream mixture. Use your hands to separate vegetable slices and stir through cream mixture until vegetables are coated.

Spread ⅓ of the vegetables in prepared dish with your hand. Sprinkle with ⅓ cup of the gruyere. Spread another ⅓ of the vegetables on top and sprinkle with another ⅓ cup of gruyere. Top with remaining vegetables. Sprinkle with the remaining gruyere, parmesan and nutmeg. If using a tin, place on an oven tray.

Cover dish or tin with foil and bake for 30 minutes. Uncover and bake for 25-30 minutes or until golden and vegetables are tender when pierced with a knife.

Cool for 15 minutes, then remove from tin and cut into wedges. If using an ovenproof dish or skillet, serve directly from the dish or pan.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.