Summary

Ingredients

• 1 ½ kg potato (s)
• 1 Hokkaido pumpkin (se)
• 2 cloves garlic
• 2 spring onion (s)
• 400 g cheese, rated
• 0.5 can ½ coconut milk
• 200 ml milk
• 2 teaspoon curry paste, green
• 0.5 teaspoon ½ chili sauce
• salt and pepper
• nutmeg

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Instructions

1. Peel, wash and thinly slice the potatoes. Cut the pumpkin into small cubes. Depending on the quality of the pumpkin, the peel can stay on. Peel the garlic and cut into small cubes. Wash the spring onions and cut into small rings.
2. Mix everything together and divide into one or more baking dishes. Then season with salt, pepper and a little nutmeg. Preheat the oven to circulating air at 180 ° C.
3. Preparation of the gratin sauce:
4. In a bowl, add the grated cheese, coconut milk, normal UHT milk, curry paste and chili sauce and stir everything together. Then pour into the casserole dishes over the potato and pumpkin mixture.
5. Bake in the oven for about 30-40 minutes, until the potatoes are soft and the cheese is golden brown.