Hokkaido potato casserole

Ingredients for 4 servings:

• 1 Hokkaido pumpkin (se), approx. 800 g
• 200 g potatoes
• 150 g whipped cream
• 1 garlic clove(s)
• 1 tbsp honey, liquid
• 10 g ginger
• 2 tbsp miso paste, light
• 1 ½ tsp salt
• 1 tsp pepper
• 1 tsp gingerbread spice
• 80 g cheese, grated
• 2 stalks of parsley
• 2 tbsp pumpkin seeds or sesame seeds
• some butter for the molds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Japanese style

Wash the pumpkin thoroughly, halve it, and remove the seeds with a tablespoon. Cut the pumpkin into 0.5-1 cm thick wedges. Peel and wash the potatoes, then cut them into very thin slices or grate them. Peel and finely chop the garlic and ginger. Preheat the oven to 175°C (top/bottom heat). For the sauce, briefly boil the cream with garlic and ginger in a saucepan. Mix with the honey, ginger, miso paste, salt, pepper, and gingerbread spice. Mix the pumpkin and potato slices with the cream sauce in a bowl and layer in one large or four small, buttered casserole dishes. Sprinkle with cheese. Bake on the middle rack of the oven for 30 minutes. Wash and dry the parsley. Pick off the leaves and finely chop. Shortly before the end of the cooking time, briefly roast the pumpkin seeds in a pan without fat. Once the cheese is golden brown, remove the casserole from the oven and sprinkle with parsley and pumpkin seeds or sesame seeds.