Summary

Ingredients

• 500 g pumpkin (se) (Hokkaido)
• 250 g zucchini
• 300 g potato (s)
• 150 g breakfast bacon
• 100 g cheese, rated
• 250 ml cream
• 1 clove garlic
• 1 teaspoon thyme, chopped
• marjoram
• rosemary
• salt and pepper
• possibly garlic salt
• nutmeg

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Instructions

1. Halve, core and cut the pumpkin into wedges. Wash the zucchini, peel the potatoes. Cut / slice into evenly thin slices.
2. Blanch the pumpkin and potatoes in salted water for 5 minutes, drain and allow to evaporate briefly.
3. Preheat the oven to 180 degrees top and bottom heat.
4. Leave 2/3 of the bacon in a pan, drain on paper towels.
5. Mix the cream with the cheese, squeeze the garlic clove and season the whole thing with the spices and herbs.
6. Gently rub the bottom of a baking dish with the fat from the pan and place the omitted bacon slices on top. Layer the pumpkin and zucchini and finally place the potatoes on top of the vegetables.
7. Spread the cream mixture over the vegetables, cover with the rest of the bacon and bake for 30 minutes.