Preparation

Step 1 out of 8

Preheat oven to 400°F and grease an 8×8-inch square or round pan.

Step 2 out of 8

In a small bowl, mix together the pumpkin, garlic, goat cheese, nutmeg, salt and milk.

Step 3 out of 8

Lay about a quarter of the potato slices along the bottom of your prepared dish, and then spoon over a third of the pumpkin sauce. Repeat two more times, finishing with a layer of potato slices.

Step 4 out of 8

Garnish the top with cracked black better and a drizzle of good olive oil.

Step 5 out of 8

Bake uncovered until potatoes are tender and the top is golden brown, about one hour.

Step 6 out of 8

Serve hot

Step 7 out of 8

Note: alternatively, cook the dish for 30 minutes at 400°F a day or two beforehand. Cool and cover, and place in the fridge. On the day you want to serve, cook for another 30 minutes at 400°F to finish cooking all the way through. No one will know the difference!

Step 8 out of 8

Serve with: Serve this dish hot and presented almost cake-like, sliced in wedged portions. It is best served with a fresh green salad and perhaps a grilled pork tenderloin or a mild white fish. If you prefer your meals without meat, this could also easily pair well with a bean patty or as a side to a freshly made omelette.