Summary

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

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Instructions

1. Boil the potatoes al dente.
2. 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.
3. 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.
4. 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.
5. Pour the pumpkin mixture over the potatoes and sprinkle with the rest of the Emmentaler.
6. Bake at 180 ° C for about 20 minutes until golden.