1 Cut the pumpkin into 1 cm (approximately 1/2 inch) thick slices.
2 Rinse and slice the scallions. Sauté in the butter, then sprinkle with the flour and stir until coated. Deglaze with the white wine, then add the milk and bring to a boil stirring constantly. Stir in the creme fraiche, and simmer. Season to taste with salt and nutmeg. Place a layer of the sauce in a baking dish, then top with a layer of the pumpkin. Repeat the layers until all the ingredients have been used, finishing with a layer of sauce. Sprinkle with the parmesan and breadcumbs. Bake in a 180°C (approximately 350°F) oven for 25-30 minutes, until golden brown.
3 Peel the potatoes and cut into wedges. Season with salt, and sauté in 2 tablespoons of oil. Cook for 25 minutes, until golden brown, stirring occasionally.
4 Toast the almonds in a dry pan until golden brown.
5 Rinse and trim the broccoli. Blanch in boiling salted water for 5 minutes until al dente. Remove from the water, and sauté in a pan with the remaining oil. Season to taste with salt, then mix in the almonds.
6 Transfer the gratin to warmed plates, and serve with the potatoes and broccoli.