Potato, blue cheese and pine nut bake
Indulge in the rich and savory flavors of this Potato, Blue Cheese, and Pine Nut Bake. Combining tender potatoes, sweet pumpkin, aromatic onion, and creamy ricotta, this dish is topped with crunchy pine nuts and fresh parsley. Perfect for hearty family dinners or festive gatherings!
- 30 May 2024
- Cook time 55 min
- Prep time 20 min
- 4 Servings
- 10 Ingredients
This savory and aromatic Potato, Blue Cheese, and Pine Nut Bake is a comforting dish that effortlessly marries the earthy flavors of potatoes and pumpkin with the distinct, creamy tang of ricotta and parmesan cheeses. The addition of garlic, onion, and fresh parsley, combined with a rich chicken gravy, makes this bake a perfect option for a cozy dinner or a special occasion side dish.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
Lightly spray a baking dish with cooking spray oil.
Thinly slice the potatoes and onion. Cut the pumpkin into cubes if not already done.
Arrange a layer of potato slices on the bottom of the prepared baking dish.
5. Layer Vegetables:
Add a layer of pumpkin cubes and sliced onions on top of the potato layer.
Sprinkle minced garlic evenly over the vegetable layers.
Sprinkle half of the grated parmesan cheese over the vegetables. Then add dollops of ricotta cheese, ensuring it’s evenly distributed.
Create another layer of potato slices on top of the cheese.
Evenly pour 1 cup of chicken gravy over the layered vegetables and cheese.
Sprinkle the remaining parmesan cheese and crumbled blue cheese on top of the layers. Spread the pine nuts evenly over the top.
Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.
Once baked, remove from the oven and let it cool for a few minutes. Sprinkle freshly chopped parsley over the top before serving.
Tips:
- Slice the potatoes and pumpkin uniformly to ensure even cooking.
- Pre-toast the pine nuts in a dry pan over medium heat to enhance their flavor and add an extra crunch to the bake.
- Use a mandoline slicer for thin, even slices of potatoes and pumpkin for a more refined texture.
- If you prefer a stronger cheese flavor, consider substituting part of the ricotta with a more pungent blue cheese.
- Allow the bake to rest for a few minutes before serving to let the flavors meld together.
With the perfect balance of creaminess, crunch, and savory goodness, this Potato, Blue Cheese, and Pine Nut Bake is sure to become a favorite in your recipe repertoire. Serve it alongside a simple green salad or a grilled protein, and enjoy the comforting flavors that each bite brings.
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 290kcal | 11% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 4.01g | 11% |
| Sugar 6g | 6% |
| Fat | |
| Fat 14g | 16% |
| Saturated 3.02g | 10% |
| Cholesterol 14mg | - |
| Vitamins | |
| Vitamin A 440ug | 48% |
| Choline 36mg | 7% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 2.45mg | 15% |
| Vitamin B6 0.46mg | 27% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 36mg | 40% |
| Vitamin E 2.33mg | 16% |
| Vitamin K 70ug | 60% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.44mg | 0% |
| Iron, Fe 2.79mg | 25% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 970mg | 28% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 340mg | 23% |
| Zinc, Zn 2.16mg | 20% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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