Pumpkin and mushroom gratin

Ingredients for 4 servings:

• 600 g pumpkin flesh, diced
• 300 g mushrooms, small, halved
• 50 g Parmesan, freshly grated
• 3 dl milk
• 2 eggs
• 1 bunch chives, finely chopped
• 2 garlic cloves, finely chopped
• 2 sprigs of thyme
• ½ tsp paprika powder
• some salt
• some pepper, from the mill
• 1 pinch(s) nutmeg, freshly grated
• some butter for the mold
• possibly bacon, diced
• tbsp, grated Parmesan, sliced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Preheat oven to 180°C and butter an ovenproof dish. Mix the mushrooms, peeled thyme leaves, and garlic with the pumpkin cubes and add to the dish. Whisk together the milk and eggs, season with paprika, nutmeg, salt, and pepper, and add the Parmesan and chives. Pour the egg mixture evenly over the gratin ingredients. Bake in the center of the oven for 20–25 minutes. For a heartier dish, add diced bacon (then it’s no longer suitable for vegetarians), or grate some Parmesan directly onto the hot gratin with a vegetable peeler before serving.