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Pumpkin and potato gratin

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Ingredients for 4 servings:

  • 800 g potatoes
  • 500 g pumpkin(s) (Hokkaido)
  • 250 g sheep’s cheese
  • 150 g crème fraîche
  • 3 tbsp oat flakes
  • Thyme
  • nutmeg
  • Salt
  • Fat, for the shape

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

very tasty autumn version of the classic

Peel the potatoes, then finely grate them with a grater and drain well in a sieve. Halve the pumpkin, remove the seeds, and finely grate them. Squeeze the potatoes well again, pat them dry with a towel or kitchen towel, and toss them with the pumpkin in a large bowl. Cut the feta cheese into small cubes and add it to the mixture along with all the other ingredients. Mix until smooth and pour into a greased dish. Then grate over some nutmeg and place in the oven at 180°C (top/bottom heat) for 40 minutes. Tip: Bake using fan-assisted oven for the last few minutes to create a particularly nice crust.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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