Potato-Pumpkin Gratin

Name: Potato-Pumpkin Gratin
Prep time: 15 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Cuisine: German
Ingredients: 500 g pumpkin sliced (Hokkaido; unpeeled); 500 g zucchini sliced; 500 g potatoes sliced; 250 ml vegetable broth; 200 g breakfast bacon sliced; 1 Garlic clove; 4 eggs; 250 ml heavy cream; 100 g grated Gruyère cheese; Salt; ground pepper; nutmeg; 1 tsp finely chopped thyme; 1 tsp finely chopped marjoram; 1 tsp finely chopped rosemary; parsley for garnish

Prep: 15min

| Servings: 6 | Cook: 45min

Potato-Pumpkin Gratin from Spoonsparrow is always wonderfully good.

Ingredients

500 g pumpkin sliced (Hokkaido; unpeeled)
500 g zucchini sliced
500 g potatoes sliced
250 ml vegetable broth
200 g breakfast bacon sliced
1 Garlic clove
4 eggs
250 ml heavy cream
100 g grated Gruyère cheese
Salt
ground pepper
nutmeg
1 tsp finely chopped thyme
1 tsp finely chopped marjoram
1 tsp finely chopped rosemary
parsley for garnish

Instructions

1.
Blanch pumpkin and potatoes in boiling salted water for about 10 minutes, then drain.
2.
Brown the bacon in a pan; line the bottom of a baking dish with about two-thirds of it, then layer alternating slices of all vegetables on top.
3.
Whisk together broth, cheese, cream, and eggs; press in garlic, season with salt, pepper, and a touch of nutmeg, add herbs, and pour over the vegetables. Top with remaining bacon and bake in a preheated oven at 180°C for about 40-45 minutes until golden. Garnish with parsley before serving.