Pumpkin Casserole

Ingredients

• 1 kg Hokkaido pumpkin (peeled and seeded)
• 1 bunch spring onions
• 2 tbsp butter
• 2 tbsp flour
• 1 splash white wine
• 350 ml milk
• 2 tbsp crème fraîche
• 4 tbsp parmesan (freshly grated)
• 4 Tbsp breadcrumbs
• Salt
• Nutmeg (freshly grated)
• 600 g potatoes (starchy)
• 600 g Broccoli
• 4 tbsp olive oil
• 2 tbsp slivered almonds

Instructions

1. 1.

   Slice Hokkaido pumpkin into about 1 cm thick slices.

2. 2.

   Wash spring onions and cut into rings. Sauté in hot butter, dust with flour, deglaze with white wine. Reduce, then stir in milk while whisking. Fold in crème fraîche and let thicken. Season with salt and nutmeg. Pour some sauce into a baking dish, layer pumpkin, repeat sauce and pumpkin layers, finish with sauce. Sprinkle parmesan and breadcrumbs on top and bake in preheated oven at 180°C for about 25-30 minutes until golden brown.

3. 3.

   Meanwhile peel potatoes and cut into wedges. Salt and cook in a non-stick pan with 2 tbsp hot oil slowly, turning occasionally, for about 25 minutes until golden brown.

4. 4.

   Toast almonds in a dry pan until golden brown.

5. 5.

   Wash, trim broccoli and blanch in salted water for about 5 minutes until firm. Shock, drain, toss in remaining oil, season with salt, then sprinkle with toasted almonds.

6. 6.

   Distribute the gratin onto warmed plates, arrange potatoes and broccoli alongside, and serve.