Pumpkin & Potato Bake

Pumpkin
  • 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.