Summary

Ingredients

• 600 g potato (s)
• 1 onion (s)
• 1 clove garlic
• 500 g pumpkin meat (cleaned)
• 300 ml milk
• 200 g Goronzola
• 3 egg (s)
• 1 tablespoon olive oil
• 50 g parmesan, rated
• salt and pepper
• 1 tablespoon butter or similar for the pan
• Nutmeg and oregano

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Instructions

1. Boil the potatoes until they are done, let them cool down and cut them into slices. Peel the onion and clove of garlic, chop finely and sauté in olive oil. Cut the pumpkin flesh into slices, add to the pan and steam everything for about 5 minutes over low heat.
2. Grease a baking dish and layer alternately with potato and pumpkin slices. Warm the milk (do not boil), cut the Gorgonzola into small pieces and melt it in it. Whisk the eggs, add to the cheese milk and season. Mix everything together and pour over the vegetables. Sprinkle the parmesan on top and bake the casserole in a preheated oven at 180 ° C for about 30 minutes until the egg milk has set completely.
3. A green salad goes well with it.