Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 750 g potato (s)
- 1 medium pumpkin (se) (Hokkaido-)
- 250 g sour cream
- 150 g cocktail tomatoes
- 150 g cheese (Emmentaler), rated
- basil
- Vegetable broth
- salt and pepper
- Garlic powder
- Chili powder
Print Recipe
Pin Recipe Instructions
- Boil the potatoes al dente.
- Wash the pumpkin, remove the seeds and cut the peel into cubes approx. 1 cm. Cook with a little vegetable stock firm to the bite and let cool a little.
- Peel the potatoes, cut into slices and place in a large baking dish. Wash and halve the tomatoes and place on the potatoes. Place the basil leaves in between.
- Mix the cooled pumpkin cubes with the sour cream and season with salt, pepper, garlic powder and chilli. Mix in half of the grated Emmentaler.
- Pour the pumpkin mixture over the potatoes and sprinkle with the rest of the Emmentaler.
- Bake at 180 ° C for about 20 minutes until golden.
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