Preheat the oven to 190C | 170C fan
Thinly slice the potato, pumpkin and onions and leave in separate bowls
In a pan, gently cook the onions, crushed garlic and butter together, then add the cream and milk and slowly bring to the boil. Once at the boil, remove from the heat and season to taste
300 g onions, 3 cloves garlic, 270 ml double cream, 100 ml milk, 50 g butter
In a deep sided baking tray or a casserole dish, carefully start to layer the potato and pumpkin;Start with the sliced potatoes, creating a solid layer of potato on the bottom 400 g floury potatoes
Cover with a layer of onion and cream mixture. *Don’t use all the cream, you will need some for each layer Next, layer the pumpkin on top of the potato, onion and cream and firm down to form a solid layer. Again, cover with a layer of onion and cream mixture
500 g pumpkin or squash
Repeat the layering process until all the potato, pumpkin and cream mixture is used
Top with the grated parmesan and cover with foil or the casserole lid, then place in the preheated oven
50 g parmesan
Cook for 30 minutes with the foil or lid on, then continue to cook uncovered for a further 20 minutes until the top is golden brown