Pumpkin Sweet Potato Gratin

Ingredients

• 750 g sweet potatoes
• 750 g Hokkaido pumpkin
• 30 g ginger (1 piece)
• 2 Garlic cloves
• Salt
• Pepper
• 400 ml milk (1.5% fat)
• 3 eggs
• 2 tsp Curry powder
• 50 g Parmesan cheese (1 piece)
• 1 onion
• 1 tbsp butter

Instructions

1. 1.

   Peel the sweet potatoes. Wash and core the pumpkin. Slice both into rounds. Peel and finely chop ginger and garlic.

2. 2.

   Mix sweet potato, pumpkin, ginger, and garlic in a bowl and season with salt and pepper.

3. 3.

   Layer the mixture in a baking dish. Whisk milk with eggs, add salt, pepper, and curry powder, then pour over the layers. Grate parmesan on top and bake in a preheated oven at 180 °C (160 °C fan) for about 40 minutes.

4. 4.

   Meanwhile peel the onion and cut into strips. Heat butter in a non‑stick pan and brown the onions over medium heat. Sprinkle the onion strips over the gratin and bake for another 5 minutes. Remove, portion, and serve.