Ingredients
600 g Carisma potatoes, peeled, thinly sliced
125 ml (½ cup) water
750 g butternut pumpkin, peeled and deseeded, thinly sliced
Cooking spray
1 tsp extra virgin olive oil
1 leek, halved lengthways, thinly sliced
2 cloves garlic, crushed
300 g extra-light sour cream
250 ml (1 cup) low-fat milk
50 g egg
freshly ground black pepper, to season
40 g grated reduced-fat cheese
40 g thinly sliced prosciutto, chopped
½ bunch fresh chives chopped to serve
Method
- Arrange potato slices in a large, shallow microwave dish. Add 60ml (¼ cup) of the water. Cover and cook on high/100% for 4 minutes. Drain and set aside. Put pumpkin in dish and add remaining water. Cover and cook on high/100% for 4 minutes. Drain and set aside.
- Preheat oven to 170°C (fan-forced). Line an oven tray with baking paper. Spray a 2L (8 cup) rectangular ovenproof dish with cooking spray. Heat oil in a medium non-stick frying pan over a medium heat. Add leek and garlic. Cook, stirring often, for 6-7 minutes or until leek softens. Set aside. Whisk sour cream, milk, egg and pepper in a bowl.
- Arrange a third of the pumpkin in prepared dish. Top with a little leek mixture, then some sour cream mixture. Add a third of the potato. Top with a little leek mixture, then some sour cream mixture. Continue layering, finishing with a potato layer. Top with remaining sour cream mixture. Put on prepared tray. Cover with a piece of baking paper, followed by a piece of foil. Bake for 1 hour.
- Remove foil and baking paper. Bake for 15 minutes. Sprinkle with cheese and prosciutto. Bake for a further 30 minutes or until vegetables are tender and top is golden brown. Set aside for 10 minutes to rest. Sprinkle with chives, if you like, and serve.