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Potato, Pumpkin and Cheese Cake

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“Haven't made this for a while but it was a good, tasty treat. I tried substituting yohgurt for the cream but it really altered the taste.”
1hr 30mins

Ingredients Nutrition

  • 750 g potatoes, peeled and cut into chunks
  • 1 clove garlic, peeled
  • 900 g butternut pumpkin, peeled and cut into chunks
  • 100 g butter
  • 12 cup parmesan cheese
  • 13 cup cream
  • 2 eggs, lightly beaten
  • salt, pepper and nutmeg to taste
  • 14 cup chopped chives
  • 2 teaspoons chopped thyme
  • extra butter
  • breadcrumbs
  • 2 -3 evenly sized potatoes
  • 120 g grated gruyere or 120 g jarlsberg cheese
  • 1 tablespoon breadcrumbs, extra


  1. Boil potato and garlic until tender.
  2. Steam pumpkin until tender.
  3. Mash potatoes and garlic with half the butter, half the parmensan, half the cream, one egg, salt, pepper and chives.
  4. Repeat with the pumpkin, using half other ingredients, with the nutmeg and thyme.
  5. Line the base of a 24cm cake tin (I use a springform) with baking paper, butter base and sides, and coat with breadcrumbs, tap out excess.
  6. Peel and slice remaining potatoes and layer the base of the tin.
  7. Spoon mashed potato mixture over and even out.
  8. Put in grated cheese and pat down lightly leaving a slight border all around.
  9. Spread pumpkin mixture on top.
  10. Mix 2 tbsp of parmesan and all leftover crumbs and sprinkle over the top.
  11. Bake 50-60 minutes until golden.
  12. Remove from oven and leave for 15 minutes.
  13. Invert onto a serving plate.
  14. Sprinkle top with parmesan and place under hot grill for about 5 minutes until golden.

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