• 1.5 lbs pumpkin, seeded, peeled, and chopped into 2” chunks
• ½ lb potatoes, peeled, cut in ¾” cubes
• 2 eggs, beaten
• 3 TBLS butter
• 1.5 cups Gruyere cheese, grated
• Salt & pepper to taste

Boil pumpkin and potato until tender. Drain and mash or puree until smooth. Cool slightly while pre-heating oven to 375, then add eggs, butter, seasonings, and 1 cup cheese. Mix well. Pour into a 9x13 greased casserole, top with remaining cheese and bake until a knife comes out clean, approx 30 min.