Potato and Pumpkin Gratin

For the potato-pumpkin gratin, first wash and peel the potatoes, cut into 2 mm thick slices and place in a bowl. Wash the Hokkaido and also cut into 2 mm thick slices and place in a separate bowl. Season both with a little olive oil, salt, pepper, herb salt and nutmeg and mix well.

Meanwhile, chop the onion and sauté in a little olive oil, add the garlic and sauté, pour in the whipping cream and water, season with spices and herbs. Grease the baking dish. Preheat oven to 160 °C hot air. Alternate layers of potatoes and pumpkin, pouring a little of the cream mixture after each two layers. Repeat until everything is used up.

Finally, sprinkle with a good amount of cheese. Season with pepper and herbs and bake the potato-pumpkin gratin for about 40 minutes.

Preparation Tip:

Serve the potato and pumpkin gratin with salad. It can also be used as a side dish.

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