Red-orange autumn gratin

Ingredients for 4 servings:

• 750 g potatoes, waxy (e.g. Linda)
• 350 g pumpkin(s) (Hokkaido)
• 350 g beetroot
• 2 garlic cloves
• 2 onions
• 120 g goat’s cheese (e.g. Chevrollé)
• 300 g cream
• 200 ml milk
• marjoram
• nutmeg
• Salt
• 3 tbsp sherry
• Pepper, freshly ground
• e.g. butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with potatoes, pumpkin and beetroot

Peel the vegetables and onions. Slice them into approximately 3-4 mm thin slices. Peel the garlic cloves and slice them into wafer-thin slices. Layer the vegetables according to type in the following order in a buttered casserole dish, as large as possible: potatoes – 1 onion – garlic – beetroot – 1 onion – pumpkin – garlic – potatoes. Season each layer with salt and freshly ground pepper, a little marjoram, and nutmeg. Mix the cream, milk, and goat’s cheese until the cheese dissolves completely. Pour over the vegetables. Sprinkle the gratin with knobs of butter and pour over the sherry. Bake in a preheated oven at 180°C for approximately 45 minutes. Serve with a green salad and lamb fillet.