Pumpkin and potato bread casserole

Name: Pumpkin and potato bread casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Hokkaido Pumpkin; 7-10 Tbsp salt, pepper, nutmeg; 250 g Potato bread (2-3 days old); 6-8 Stem(s) Thyme; 200 ml Milk; 200 g Whipped cream; 150 g Raclette cheese (piece)

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Hokkaido Pumpkin
7-10 Tbsp salt, pepper, nutmeg
250 g Potato bread (2-3 days old)
6-8 Stem(s) Thyme
200 ml Milk
200 g Whipped cream
150 g Raclette cheese (piece)

Directions

1
Wash the pumpkin, quarter it, remove the seeds and dice the flesh together with the skin. Season with salt and pepper. Cut bread into slices. Wash thyme, shake dry and remove the leaves from the stalks.
2
Mix milk, cream and thyme. Season to taste with salt, pepper and nutmeg.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Turn the slices of bread individually in the cream milk. Set the rest aside. Layer the bread alternately with the pumpkin in an ovenproof dish.
4
Grate the raclette directly over the casserole.
5
Bake the pumpkin and bread casserole in a hot oven for 40-50 minutes. After about 15 minutes pour the remaining cream milk over the slices of bread.