Lunch
Potato and Pumpkin Bake
Thin slices of potato and Hokkaido pumpkin are layered, covered with a mild egg-and-milk mix and baked gently in the oven. Under a cover the vegetables turn soft, then the bake browns only lightly. A warm dish for the whole family.
- Vegetarian
- Make-ahead
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Ingredients
- 500 g potatoes
- 400 g Hokkaido pumpkin
- 150 ml milk or oat drink
- 1 egg
- 1 tsp mild olive oil
- 1 pinch salt
Method
- Thinly slice the potatoes and pumpkin and layer in a lightly oiled dish.
- Whisk the milk with egg and a pinch of salt and pour over the vegetables.
- Cover and bake at 190 °C for about 30 minutes.
- Remove the cover and bake a further 10 minutes without heavy browning.
Why this recipe is gentle
The vegetables bake slowly under cover and brown only lightly, so no strong roasted notes develop. There is no onion, garlic, citrus or tomato, just egg, a little milk and a pinch of salt.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- How well the dish sits with you depends on fat level, portion size and your own triggers.
- Slice the vegetables thinly so they bake evenly soft.
- The bake prepares well ahead and reheats nicely in portions.
