Creamy Potato and Pumpkin Bake

1.Arrange potato slices in a large, shallow microwave dish. Add 60ml (¼ cup) of the water. Cover and cook on high/100% for 4 minutes. Drain and set aside. Put pumpkin in dish and add remaining water. Cover and cook on high/100% for 4 minutes. Drain and set aside.

2.Preheat oven to 170°C (fan-forced). Line an oven tray with baking paper. Spray a 2L (8 cup) rectangular ovenproof dish 
with cooking spray. Heat oil in 
a medium non-stick frying pan 
over a medium heat. Add leek 
and garlic. Cook, stirring often, for 6-7 minutes or until leek softens. Set aside. Whisk sour cream, milk, egg and pepper in a bowl.

3.Arrange a third of the pumpkin in prepared dish. Top with a little leek mixture, then some sour cream mixture. Add a third of the potato. Top with a little leek mixture, then some sour cream mixture. Continue layering, finishing with a potato layer. Top with remaining sour cream mixture. Put on prepared tray. Cover with a piece of baking paper, followed by a piece of foil. Bake for 1 hour.

4.Remove foil and baking paper. Bake for 15 minutes. Sprinkle with cheese and prosciutto. Bake for 
a further 30 minutes or until vegetables are tender and top 
is golden brown. Set aside for 
10 minutes to rest. Sprinkle with chives, if you like, and serve.