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Potato & Pumpkin Casserole | Creamy & Hearty
(0)
70 min
Under an hour
Knuspr-Küche
Cremiger, herbstlicher Ofengenuss: Hauchdünne Kartoffel- und Hokkaidoscheiben, sanft gebacken in feiner Knoblauch-Muskat-Sahne und vollendet mit einer goldgelben Kruste aus würzigem Bergkäse. Einfach vorbereitet und herrlich wärmend!
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat (170 °C fan). Grease a suitable baking dish thoroughly with a little butter.
Peel the potatoes and slice or mandoline them into about 3 mm thin slices. Wash the Hokkaido pumpkin thoroughly (leave the skin on), halve it, remove the seeds with a spoon, and slice the flesh into approx. 3 mm thin slices as well.
Peel the garlic cloves and finely chop or press them. Pluck the leaves from the thyme sprigs.
Chef's tip
A mandoline slicer is recommended for particularly uniform and thin slices. This ensures that the potatoes and pumpkin cook through at exactly the same time.
If you prefer an even heartier dish, you can scatter crispy fried diced ham or bacon between the vegetable layers.
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