Perfectly delish fall side dish: pumpkin and potato gratin

Pumpkins and potatoes isn't a duo you often hear about. Yet this fall-themed side dish, packed with nutrients and vitamins everyone needs, is unbelievably delicious. Who knew combining pumpkin and potato could yield such tasty results?

Preparation time: 45 minutes
Cooking time: 35 minutes
Serves: 4

• 500 g (1 lb.) small potatoes, halved
• 750 g (1 1/2 lb.) pumpkin or squash, chopped
• 125 ml (1/2 c.) apple cider
• 300 ml (10 fl. oz.) low-sodium vegetable stock
• 1 small sprig of rosemary
• 1 large red onion, halved and thinly sliced
• 3 beefsteak or other large tomatoes, thickly sliced
• 2 sprigs of oregano, stalks discarded
• 500 ml (2 c.) grated Parmesan cheese
• 250 ml (1 c.) fresh white breadcrumbs
• Pinch each of salt and pepper

1. Preheat oven to 180ºC (350ºF). Place potato with water to cover in a medium saucepan. Bring to a boil and cook for 15 minutes or until just tender. Drain.
2. Place pumpkin, cider, veggie stock and rosemary in a large pan. Bring to a boil. Partially cover the pan and simmer for 15 minutes. Add onion and continue to cook for 10 minutes. Discard the rosemary and add half the salt and pepper.
3. Slice potatoes and arrange half of them over the bottom of a large oven-proof baking dish. Lay half the tomato slices over the potato and scatter half the oregano leaves on top. Season with remaining salt and pepper. Sprinkle with half the Parmesan.
4. Spoon the cooked pumpkin on top, adding all the cooking liquid. Top with remaining potato, tomato slices and oregano. Combine the remaining Parmesan with the bread crumbs and sprinkle over the vegetables.
5. Bake for 35 to 40 minutes or until topping is crisp and golden brown. Serve hot.

Nutritional information
Per serving you'll get 480 calories; 30 g protein; 18 g total fat (11 g saturated fat); 45 mg cholesterol; 53 g carbohydrates, 6 g fibre and 370 mg sodium.

For a slight variation on the recipe, try this tweak:

1. Substitute 225 grams (eight ounces) of mushrooms for the pumpkin. Omit the cider, vegetable stock, rosemary and onion.
2. Slice the mushrooms and mix with chopped scallions. Layer with the vegetables in a baking dish.
3. Cook for 45 minutes.

This dish is full of fibre and vitamins, including vitamin C from the potatoes, tomatoes and onion plus vitamin A from the pumpkin. And the cheese? Not only is it delicious, it's also an excellent source of calcium and protein. One bite of this remarkable side dish and your family will be hoping you made extra.