Pumpkin and potato casserole

Ingredients for 2 servings:

• 500 g pumpkin(s) (Hokkaido)
• 250 g zucchini
• 300 g potatoes
• 150 g breakfast bacon
• 100 g cheese, grated
• 250 ml cream
• 1 garlic clove(s)
• 1 tsp thyme, chopped
• marjoram
• rosemary
• salt and pepper
• possibly garlic salt
• nutmeg

Instructions

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

also as a side dish to meat dishes

Halve the pumpkin, remove the seeds, and cut into wedges. Wash the zucchini and peel the potatoes. Slice/grate into evenly thin slices. Blanch the pumpkin and potatoes in salted water for 5 minutes, drain well, and let them cool briefly. Preheat the oven to 180°C (top and bottom heat). Fry 2/3 of the bacon in a pan and let it drain on kitchen paper. Mix the cream with the cheese, add the garlic clove, and season generously with the herbs and spices. Lightly grease the bottom of a baking dish with the fat from the pan and place the rendered bacon slices on top. Layer the pumpkin and zucchini, then add the potatoes to the vegetables. Spread the cream mixture over the vegetables, top with the remaining bacon, and bake for 30 minutes.