John Myers
Ingredients for 2 servings:
- 400 g potatoes, mainly waxy
- 400 g pumpkin flesh
- 100 g cheese, grated (e.g. Gouda, medium-aged)
- 1 m.-sized onion(s)
- 1 tsp salt
- n. B. Pepper from the mill
- 1 tbsp potato flour
- 1 m.-sized egg(s)
- e.g. chorizo or ham or salami, diced
- 15 g butter
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
A main course for 2-3 people, depending on your appetite. Vegetarian options available.
The ingredients are weighed and prepared. Peel the pumpkin and remove the seeds. Peel the potatoes and peel the onion. Finely grate the pumpkin, potatoes, onion, and cheese, ideally using a food processor. Mix well in a bowl with salt, pepper, egg, and potato flour. Non-vegetarians can add pieces of chorizo, or diced ham or salami, if desired. Pour the mixture into a baking dish lined with baking paper and press down firmly (height approx. 3-4 cm). Bake in a preheated oven at 200°C (top/bottom heat) for approx. 50-60 minutes. To create a nice crust, place small knobs of butter on the vegetable mixture about 15 minutes before the end of the cooking time and spread them lightly. Green salad and herb curd cheese, for example, go well with this. I used buttercup squash (Bon Bon), whose sweet, aromatic flavor went perfectly with the spicy chorizo.
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