Pumpkin‑Potato Casserole

Ingredients

• 2 carrots
• 1 onion
• 2 stalks celery
• 300 g pumpkin flesh (e.g., butternut)
• 250 g waxy potatoes
• 250 g sweet potatoes
• 2 tbsp butter
• 2 tbsp parsley
• Salt
• Pepper
• 50 g crème fraîche
• 100 g white bread crumbs
• 100 g grated cheese (e.g., Gruyère)

Instructions

1. 1.

   Peel, wash, trim and cube carrots, onion, celery, pumpkin and both types of potato. Sauté all together in a pan with butter over medium heat for about 15 minutes while stirring.

2. 2.

   Wash parsley, shake dry, pluck leaves and finely chop. Add to the vegetables and season with salt and pepper. Preheat oven to 200 °C (180 °C fan; gas: level 3).

3. 3.

   Transfer the cooked vegetables to a baking dish and pour crème fraîche over them. Mix bread crumbs with cheese and sprinkle evenly on top. Bake in the preheated oven for 30–35 minutes until golden brown.