Pumpkin Potato Gratin with Sage Leaves

Ingredients

• 500 g waxy potatoes
• 500 g butternut squash (peeled and seeded)
• 500 ml whipping cream
• 1 Garlic clove
• 2 tbsp crème fraîche
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 0.5 bunch sage leaves
• 100 g shredded cheese (e.g., Gruyère, Emmental)

Instructions

1. 1.

   Peel the garlic clove and rub it into the baking dishes.

2. 2.

   Wash, peel, and slice the potatoes and squash into very thin rounds or shave them; layer evenly in the dish, sprinkling chopped sage leaves between layers. Mix cream, cheese, and crème fraîche; season with salt, nutmeg, and pepper, then pour over the vegetables until almost covered. Adjust the amount of cream if needed.

3. 3.

   Bake in a preheated oven at 180 °C (356 °F) on both top and bottom heat for about 40–50 minutes until golden brown. Test doneness with a fork: it should slide in easily and pull out cleanly.