Fluffy Potato and Pumpkin Bake
So delicious, with a soft, delicate texture and golden crust. A comforting twist on a Lithuanian favourite that’s perfect for a cosy, satisfying meal everyone will love.
Updated : 22 September, 2026
Easy
About 30 min.
Ingredients
1 kilograms
Potato
300 grams
Pumpkin
180 milliliters
Milk
1
Eggs
50 grams
Butter
1
Onion
1 teaspoon
Salt
1 teaspoon
Ground black pepper
For the sauce
200 grams
Bacon
1
Onion
3 tablespoon
Sour cream
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients needed for the recipe. The indicated weight of the pumpkin refers to pumpkin that has already been cleaned and peeled.
Step 2
Grate the potatoes and pumpkin using a potato grating machine. Grate the onion together with them as well.
Step 3
Crack the egg into the grated mixture and season with salt and pepper. Mix well.
Step 4
Pour the milk into a small saucepan, add the butter, and heat until the butter has completely melted.
Step 5
Pour the warm milk and butter mixture into the grated vegetables and mix everything thoroughly once again.
Step 6
Grease a baking dish with butter and pour in the prepared potato mixture.
Step 7
Bake in a preheated oven at 190°C (375°F) for about 60–80 minutes. The exact baking time will depend on your oven and the size of the baking dish. Bake until it is beautifully golden brown on top.
Step 8
You can also prepare a delicious sauce to serve with this bake. Add finely chopped bacon and onion to a frying pan and cook until nicely browned.
Step 9
Then add the sour cream to the pan, season to taste, and continue heating until the sour cream is fully incorporated. You can use more sour cream if you prefer a thinner sauce.
Step 10
The sauce will thicken slightly as it cools, so it is best served while everything is still warm.
Step 11
It turns out wonderfully aromatic, soft, and delicate in flavour. Enjoy!
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