Potato-pumpkin casserole

Name: Potato-pumpkin casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 1 (approx.1 kg; bowl edible) Hokkaido Pumpkin; 3 Courgette; 1 collar Parsley; 1 Onion; 75 g Bacon; 30 g Butter or margarine; 40 g Flour; 250 ml Vegetable broth (instant); 350 ml Milk; 100 g Whipped cream; 3 TABLESPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Gouda cheese; 1/2 TEASPOON Mustard seeds; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1 (approx.1 kg; bowl edible) Hokkaido Pumpkin
3 Courgette
1 collar Parsley
1 Onion
75 g Bacon
30 g Butter or margarine
40 g Flour
250 ml Vegetable broth (instant)
350 ml Milk
100 g Whipped cream
3 TABLESPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Gouda cheese
1/2 TEASPOON Mustard seeds
7-10 Tbsp Grease

Directions

1
Peel, wash and slice the potatoes. Pumpkin clean, wash, dry grate, halve, core and cut into slices. Zucchini wash, dry grate and cut into slices.
2
Wash the parsley, dab dry and pluck the leaves from the stalks. Chop parsley finely, except for a few leaves for garnishing. Peel and finely chop the onion. Leave the bacon out briefly in a pot (not quite crispy), take it out and let it drip off on kitchen paper.
3
Add fat to the bacon fat, melt. Sauté the onion cubes in it. Sprinkle with flour and sweat. Add stock, milk and cream while stirring. Stir in mustard and chopped parsley. Season to taste with salt and pepper.
4
Bring to the boil and simmer for 1-2 minutes. Meanwhile grate cheese. Grease an oven dish. Layer potatoes, vegetables and bacon like roof tiles. Pour béchamel over it. Sprinkle with cheese and mustard seeds.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Serve garnished with remaining parsley.