Pumpkin, Sweet Potato and Carrot Bake

I love a potato bake but decided to try something different. I had pumpkin, sweet potato and carrots in abundance so a take on potato bake was in order. This is a tasty autumn side dish that goes well with pork and chicken. Add some potato if you want a version that´s less sweet.

You can also make a lighter version by using either half cream and milk or Philadelphia Cream for Cooking with up to 60% less fat mixed with milk to a runny consistency. I used the latter when making this bake for my grandmother who has diabetes and she loved it.

Pumpkin, Sweet Potato and Carrot Bake

Ingredients:

1/2 Sweet Potato
3 Carrots
1/4 Pumpkin (about 1 kilo)
1 onion
Pouring (single) cream 300 ml (you can use half milk if you want)
Grated cheese, large handful
1.5 tsp Salt
Pepper

Method:

Slice vegetables thinly in food processor. Butter a large gratin dish. Layer root vegetables, cheese and cream, making sure to salt inbetween. Bake in lower part of oven for 225 degrees celsius oven for 30-45 minutes until vegetables are cooked through and the bake has browned.