Wonderful in winter served with roast chicken or beef. Have the balsamic on hand at the table to drizzle a little extra over the vegetables.

Ingredients

• 650-750 grams starchy potatoes
• 750 grams pumpkin
• 2 cloves garlic, peeled and sliced
• 50 grams parmesan cheese, grated
• 2 tablespoons chopped fresh rosemary
• ¾-1 cup virgin olive oil
• 2 tablespoons wuality balsamic vinegar

Method

1. Peel the potatoes and pumpkin. Discard the pumpkin seeds. Slice the potatoes and pumpkin thinly.
2. Arrange a layer of potato slices in the base of a large baking dish. Sprinkle over a little of the sliced garlic, parmesan cheese and rosemary. Drizzle liberally with olive oil and season with salt and pepper.
3. Place a layer of pumpkin slices on top and then another layer of garlic, parmesan cheese, rosemary, oil and seasoning. Repear layers to use all ingredients, finishing with a layer of potatoes topped with cheese, garlic, rosemary and oil.
4. Bake at 180ºC for 1-1¼ hours or until the vegetables are tender. Drizzle with the balsamic vinegar before serving.