Hungarian potato and pumpkin gratin

Ingredients for 6 servings:

• 1 kg pumpkin(s) (Hokkaido)
• 1 kg potatoes
• 2 m.-sized onion(s)
• 2 cloves garlic
• 3 cubes of chicken broth, instant
• 400 ml water, hot
• 500 g cocktail tomatoes
• 1 tbsp, heaped paprika powder, sweet
• Salt and pepper, black from the mill
• 1 tsp, heaped thyme
• 75 g butter
• Butter for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

a gratin that works perfectly without cheese and cream

First, dissolve the stock cubes in the water to make a concentrated stock. Preheat the oven to 160°C (fan oven) or 180°C (conventional oven). Grease the baking dish with butter. Deseed the pumpkin and cut it into eight pieces, skin on, and then cut each piece into 5mm thick slices. Peel the potatoes and cut them into 5mm thin slices. Halve or quarter the tomatoes depending on their size, and finely dice the onions and garlic. Melt the butter in a wide saucepan or large, deep frying pan, then sweat the onions, garlic, and thyme over a moderate heat. Add a heaped tablespoon of paprika to the onions. Add the potatoes, pumpkin, and tomatoes to the pan with the onions and fry everything for about 2 minutes, stirring frequently. Pour in the chicken stock and bring to a boil. Season the vegetables with pepper and salt, if desired, and layer everything together in the casserole dish. Bake on the second shelf from the bottom for about 50-60 minutes, until the liquid is almost gone. The pumpkin gives the gratin a wonderful creaminess, the tomatoes add fruitiness, the potatoes add a bite, and the spices, especially the paprika, really round out the flavor.