The ultimate Bonfire Night recipe

Serves: 4

Time: 1 hour

INGREDIENTS

450 g new potatoes, halved

450 g pumpkin, peeled and thinly sliced

1 onion, finely sliced

125 g thinly sliced smoked ham, torn into large pieces

225 g buttery cheese such as Taleggio, Gruyère or Fontina, thinly sliced

300 ml full-fat crème fraiche

METHOD

Preheat the oven to 220°C (200°C fan) mark 7. Put the potatoes, pumpkin and onion in a large shallow flameproof casserole (see GH Tip), cover with boiling water from a kettle, add a pinch of salt and bring the water back to the boil. Bubble for 3–4 minutes, then drain off all the liquid. Gently fold the ham and cheese through until evenly distributed.

Beat a little cold water into the crème frâiche to give a thick pouring consistency. Season with pepper, then pour over the drained vegetables and stir gently to coat. Place the casserole on the hob and bring to the mixture to the boil.

Transfer to the oven and cook uncovered for 40 minutes, or until bubbling and golden. Two or three times during the cooking time, stir the crust that forms on top into the dish back into the creamy mixture 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.

Recipe credit: Good Housekeeping