Summary

Ingredients

• 500 g pumpkin (se), e.., Butternut, cored and peeled
• 500 g potato (s)
• 1 clove garlic
• 250 ml cream
• 1 tablespoon salt
• Pepper, black, coarse
• some nutmeg
• 1 handful cheese, grated, spicy, e.g., Mountain cheese
• 4 slices bacon
• some butter for the mold

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Instructions

1. Peel, wash, halve the potatoes and cut into 3 - 4 mm thick slices. Peel the pumpkin, cut in half, remove the seeds with a spoon and cut into slices like the potatoes. Roughly mix the potato and pumpkin slices together.
2. Halve the garlic clove and rub the casserole dish with the cut surface. This gives a fine garlic aroma that does not dominate the gratin taste. Butter the baking dish and fill in the potato and pumpkin slices and distribute evenly.
3. Season the cream with 1 tablespoon of salt - that`s not too much, the vegetables absorb a lot of seasoning - and plenty of coarsely ground pepper and some freshly grated nutmeg and pour it over the gratin.
4. Cover the baking dish with baking paper and bake in the preheated oven at 180 ° C top and bottom heat, middle rack, for about 40 minutes.
5. Remove the parchment paper, sprinkle the cheese over the gratin and spread the bacon slices on top. Bake in the oven for another 10-15 minutes until the bacon is crispy. If necessary, switch on the grill.