Vegetable Bake with Potato, Leek & Pumpkin

This vegetable bake with potato, leek and pumpkin is sure to warm you up on a cold winter’s night! A perfect side dish for roasted meats and poultry, and a great way to get in a few of your 5+ a day!


  • 2 cups washed & sliced leeks
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 2 cloves crushed garlic
  • 4 large Sebago potatoes, peeled and thinly sliced
  • Salt and pepper to taste
  • 500g pumpkin, peeled & sliced
  • ¾ cup low-fat milk
  • ½ tsp ground nutmeg
  • ¾ cup low-fat grated cheese


  1. Preheat oven to 200°C. Line a large baking dish with GLAD Cooking Paper.
  2. Sauté leeks in a saucepan with the butter, oil and garlic until soft but not brown. Place a layer of potato on the GLAD Cooking Paper in the baking dish followed by half of the leeks.
  3. Season to taste and then follow with a layer of pumpkin.
  4. Repeat the process and pour over the milk that has been warmed with the nutmeg in the microwave for 40 seconds on high.
  5. Sprinkle the vegetable bake with the cheese.
  6. Bake for 1 hour.

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