Pumpkin and Potato Gratin

Ingredients

• 1000 g Hokkaido pumpkin (1 Hokkaido pumpkin)
• 400 g waxy potatoes
• 200 g sliced chicken breast
• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• Salt
• Pepper
• 4 sprigs Parsley
• 250 ml milk (3.5% fat)
• 100 g Sour cream
• 4 eggs
• ground cumin

Instructions

1. 1.

   Wash the pumpkin, halve it, remove seeds, cut into wedges and then into small pieces. Peel and dice the potatoes. Cut the sliced chicken breast into small pieces. Peel and finely dice the onion and garlic. Heat oil in a pan and sauté onions and garlic over medium heat until translucent. Add pumpkin, chicken slices, and potatoes; cook for 3 minutes while seasoning with salt and pepper. Transfer to a baking dish.

2. 2.

   Wash parsley, shake dry, and chop. Whisk milk with sour cream, eggs, and parsley; season with salt, pepper, and cumin. Pour over the vegetables and bake the gratin in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 45 minutes until golden brown.