For this, you need a dense pumpkin such as a crown pumpkin, which will soak up the cream as it cooks. It is ideal to cook in the oven at the same time as cooking casseroles or roasts for those cooler nights.

Ingredients

• 800 grams pumpkin, peeled
• 2 medium-sized starchy potatoes, peeled
• 1 tsp minced garlic
• salt, pepper and ground nutmeg to season
• ½- 1 cup grated gruyere cheese
• 300 ml cream

Method

1. Very finely slice the pumpkin and the potatoes.
2. Cover the base of a well-greased 5-6cup-capacity oven proof dish with an over-lapping layer of half the pumpkin slices. Season with half the garlic along with salt, pepper and nutmeg. Top with a layer of potatoes.
3. Finish with a layer of pumpkin seasoned only with salt, pepper and nutmeg. Pour over the cream, it will only come half way up the dish.
4. Bake at 180ºC for 45 minutes and then scatter over the cheese. Continue to bake for a further 15–30 minutes or until the vegetables are tender when pierced with a skewer. Cooking time will depend on the thickness of the layers. Serve garnished with chopped chives, grated nutmeg and flaky salt.