Bonfire Pumpkin and Cheese Bake

Serves: 4

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• 450 gram(s) (1lb) new potatoes, halved
• 450 gram(s) (1lb) pumpkin, peeled and thinly sliced
• 1 large onion, about 175g , finely sliced
• Salt and ground black pepper
• 125 gram(s) thinly sliced smoked ham
• 225 gram(s) buttery cheese, eg Taleggio, Gruyère or Fontina, thinly sliced
• 300 ml (1?2 pint) crème fraîche

Method

1. Boil the potatoes, pumpkin and onion together in salted water in a shallow flameproof casserole for 3- 4min. Drain off all the liquid and roughly mix in the ham and cheese.
2. Beat a little cold water into the crème frâiche to give a thick pouring consistency. Season with pepper, then pour over vegetables. Place the casserole on the hob and bring to the boil.
3. Transfer to the oven and cook uncovered at 220°C (200°C fan) mark 7 for 40min or until bubbling and golden. Two or three times during the cooking time, stir the crust that forms on top into the dish to add to the flavour. To check the dish is cooked, press the tip of a knife into the centre of a potato, which should be tender. Serve.
4. SERVE WITH A baguette and green salad.
5. PREPARE AHEAD Complete the recipe, reserving a little of the crème fraîche mixture. Cool, cover and chill overnight in the fridge. TO SERVE Brush on the reserved crème fraîche, then re­heat at 220°C (200°C fan) mark 7 for 15-20min. If the top is very well browned, cover with foil while re­heating, then crisp under a hot grill for 2-3min.

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