Potato-pumpkin gratin

Name: Potato-pumpkin gratin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Potatoes; 1 (approx. 600 g) Hokkaido Pumpkin; 1 Garlic clove; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 20 g grated parmesan cheese; 2 stem(s) Parsley; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

Our recipe for potato-pumpkin gratin comes out of the oven with Parmesan cheese crispy and gratinated - wonderfully autumnal and easy to prepare!

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Potatoes
1 (approx. 600 g) Hokkaido Pumpkin
1 Garlic clove
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
20 g grated parmesan cheese
2 stem(s) Parsley
7-10 Tbsp Grease

Directions

1
Peel and wash the potatoes and cut them into thin slices. Pumpkin clean, wash, quarter, core and cut into slices about 0.5 cm thick.
2
Peel and finely chop the garlic. Bring cream and garlic to the boil and season vigorously with salt, pepper and nutmeg. Layer potatoes first, then the pumpkin in 4 casserole dishes (each approx. 12 cm Ø), possibly spread with fat.
3
Pour about 1/4 cream over each and sprinkle with parmesan. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 30 minutes. Wash parsley
4
Pluck off leaves and chop finely. Remove gratin from the oven and sprinkle with parsley.