Potato Gratin with Pumpkin and Feta
Healthy, because
Even smarter
Nutmeg pumpkin scores like most pumpkins with a lot of beta-carotene. This is good for our skin and hair. In addition, this plant pigment can be converted to vitamin A and thus helps with the visual process. Potatoes complement the pumpkin perfectly: thanks to their starch they make us full for a long time. In addition, the tuber contains plenty of vitamins, such as vitamin C. This is particularly important for a well-functioning immune system.
Nutmeg pumpkin tastes slightly more intense than other pumpkins. You can keep the whole pumpkin cool for up to half a year. A colourful salad or raw vegetables with a yoghurt dip go well with this dish.
Ingredients
- Ingredients
- 400 grams potatoes
- 400 grams Pumpkin
- 4 thyme
- 200 grams Feta
- salt
- freshly ground peppers
- 300 milliliters Whipped cream
- 2 eggs
- vegetable oil (for oiling pan)
Preparation steps
Preheat oven to 180°C (approximately 350°F).
Peel potatoes and pumpkin. Slice potatoes into 0.5 cm (approximately 1/4-inch) thick slices. Cut pumpkin into narrow columns. Rinse thyme, shake dry and chop leaves. Cut feta into thin slices. In an oiled baking dish, layer potatoes, pumpkin and feta and season with salt and pepper. Mix cream with eggs and thyme and pour over everything in the dish.
Bake for 40-45 minutes. Serve garnished with thyme.
