Pumpkin – poultry – gratin

Ingredients for 4 servings:

• 500 g potatoes
• 2 onions
• 500 g chicken breast fillet(s)
• 2 tbsp butter
• 600 g pumpkin flesh, cleaned and weighed
• 1 red chili pepper(s)
• 1 clove(s) garlic
• 200 g sour cream
• 100 ml milk
• 2 eggs
• salt and pepper
• 1 pinch of dried rosemary
• 1 pinch of marjoram, dried
• Fat, for the shape
• 3 tbsp pumpkin seeds

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Boil the potatoes with their skins on in salted water for 20-25 minutes. In the meantime, peel and dice the onions. Wash the chicken breast, pat dry, and dice. Brown it with the onions in hot fat. Peel the potatoes and dice them, along with the pumpkin flesh. Preheat the oven to 200°C (180°C fan oven, gas mark 3-4). Wash, deseed, and finely chop the chili pepper. Peel and finely dice the garlic. Whisk both with the sour cream, milk, and eggs, and season with salt, pepper, and the herbs. Mix the potatoes, pumpkin, and meat together and place in a greased, ovenproof dish. Spread the egg wash over the mixture and sprinkle with the pumpkin seeds. Bake in the oven on the middle rack for about 40 minutes. Tip: You can use turkey breast instead of chicken! The following variation is also delicious – simply replace the sour cream with herb curd.