Potato Casserole with Pumpkin, Spinach, Cheese and Sour Cream

by Editorial Staff

An unusual casserole made from slices of slightly boiled potatoes, pumpkin puree with spinach, and Adyghe cheese with sour cream! It turns out very interesting, tasty, and satisfying! A large “cap” of grated suluguni cheese is a great addition and decoration to this potato casserole with pumpkin and spinach.

Ingredients

  • Potatoes – 800 g
  • Pumpkin – 800 g
  • Spinach, fresh or frozen – 180 g
  • Adyghe cheese – 340 g
  • Suluguni cheese – 200 g
  • Sour cream (20% fat) – 350 g
  • Vegetable oil – 3 tbsp
  • Salt – 1 teaspoon
  • Ground black pepper

Directions

  1. Prepare the food you need and preheat the oven to 180 degrees.
  2. Rinse the pumpkin, peel, and cut into small cubes. Place the sliced ​​pumpkin in a foil-lined baking dish and pour over 1 tablespoon. a spoonful of vegetable oil.
  3. Place the pan with pumpkin slices in the oven, preheated to 180 degrees, for 30-45 minutes. The pumpkin should be completely soft and the finished pumpkin should be removed from the oven.
    Leave the oven on.
  4. While the pumpkin is baking, prepare the filling. Grate the Adyghe cheese on a coarse grater. Add 0.25 teaspoons of salt, black pepper, and sour cream to the cheese.
  5. Stir until smooth.
  6. Trim the root off the spinach and rinse the leaves thoroughly in plenty of water. The spinach must be washed very well, put in a colander, and allowed to drain. Then cut the spinach into small pieces.
  7. In a skillet, heat 1 tbsp vegetable oil and add chopped spinach. While stirring, simmer the spinach over medium heat for about 4-5 minutes, until tender.
  8. Mash the finished soft pumpkin with a fork or pusher and add 0.25 teaspoons of salt to it. Put the pumpkin puree in a frying pan with the spinach, stir and remove from heat.
  9. Peel the potatoes and cut into slices about 3-4 mm thick. Put the potatoes in salted boiling water and cook for 2-3 minutes. Drain the potatoes. Cool the potato slices. Grease a baking dish with 1 tbsp of vegetable oil and put a third of the blanched potatoes on the bottom.
  10. Next, put half of the pumpkin-spinach mass on a layer of potato slices, flatten.
  11. Then – a layer of half of the Adyghe cheese with sour cream. Flatten.
  12. Now lay out a layer of potatoes again. Distribute the remaining pumpkin puree and sour cream cheese mixture.
    The top layer is also potato slices.
  13. Grate the suluguni cheese on a coarse grater and spread evenly over the entire surface of the top layer of potatoes.
  14. Place the dish in the oven and bake the potatoes with pumpkin puree, spinach, cheese, and sour cream at 180 degrees for about 30 minutes. Make sure that the cheese is appetizingly browned and does not burn. Take the finished potato casserole with pumpkin, spinach, and cheese out of the oven and let it cool slightly.
  15. The cooled, warm casserole is cut into more flavorful portions than hot, only from the oven.

Enjoy your meal!

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