After-work kitchen
So delicious: recipe for a hearty pumpkin and potato casserole with a parmesan crust
Conjured up with just a few ingredients, this pumpkin recipe practically cooks itself.
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Recipes don’t always have to be elaborate to be convincing. This pumpkin and potato casserole with a parmesan crust is prepared in no time and cooks itself.
Nobody wants to spend ages standing in the kitchen after work. That’s why simple oven dishes are perfect for long days. They are prepared quickly, always taste good and are also time-saving. Because while the food is cooking itself in the oven, the kitchen is being cleaned, the table is being set – and before you know it, the steaming dish is ready and can be eaten.
Seasonal enjoyment from the oven
A forgotten oven classic is casseroles or gratins. They are particularly aromatic, incredibly versatile and ideal right now – on cold autumn and winter days – because they warm you from the inside out and are an absolute comfort food. It’s best to use seasonal foods such as pumpkin, carrots and potatoes – they are not only particularly aromatic, but also sustainable and affordable.
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This hearty pumpkin and potato casserole with a crispy parmesan crust is a perfect example of a successful oven meal. Nutty pumpkin meets creamy potato slices and is topped with a layer of savory Parmesan. Baked in the oven, the flavors combine to create a harmonious taste spectacle that will make you want more autumn dishes.
Recipe for a pumpkin and potato casserole with a parmesan crust
Ingredients for four servings
- 1 kg pumpkin (Hokkaido, butternut)
- 1 kg potatoes, floury
- 2 cloves of garlic
- 1 white onion
- 1 bunch of fresh parsley
- Butter for the mold
- 200 ml whole milk
- 200 ml cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 pinch of nutmeg
- 10 tbsp grated Parmesan
- salt and pepper
preparation
- Peel, wash and cut the potatoes into thin slices. Wash the pumpkin, halve it, remove the seeds and cut into thin wedges. Peel the garlic cloves and onion and chop finely. Wash the parsley and shake dry.
- Preheat the oven to 200 degrees top/bottom heat. Grease a shallow baking dish (approx. 35 x 45 cm) with butter.
- Sauté the garlic and onions in a pot in a little butter. Deglaze with milk and cream. Add the spices to the mixture and bring to the boil.
- Remove from heat, stir in four tablespoons of Parmesan.
- Layer the potato and pumpkin slices in the baking dish and season with salt and pepper. Pour the sauce over everything and sprinkle with the remaining Parmesan.
- Bake on the middle shelf for about 45 minutes until the cheese is golden brown.
- Serve with fresh parsley.
Goes well with: a green salad.
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