Pumpkin and Potato Gratin

Preheat the oven to 175 ° C. Butter the fireproof bowl with butter and then rub the garlic clove in well.

Cut open the Hokaido pumpkin and remove the core. Grate the Hokaido pumpkin.

Slice the potatoes and cut into approx. 3 mm thick slices. Cook the potato slices half cooked in salted water and then strain them off.

Evenly distribute the half-cooked potato slices in the refractory bowl.

Sprinkle a little grated Emmental cheese evenly over the top.

Now spread a layer of grated pumpkin.

Scatter the pork ham, diced, over the grated pumpkin.

Spread the rest of the potato slices and sprinkle the rest of the pumpkin over them.

For the marinade, mix the crème fraîche with the herbs, cream, milk and processed cheese with herbs until smooth. Season to black with salt and pepper from the mill. Be careful with the salt, as the processed cheese with herbs and the ham are already salted in cubes.

Finally add the chives rings and then pour the marinade over the pumpkin potato. Now sprinkle the rest of the grated Emmental over the top to gratinate and about 2 tbsp. Sprinkle with garlic oil.

Put the whole thing in the preheated oven at 175 ° C and cs. Bake for 60 minutes.