Pumpkin and potato casserole
My pumpkin and potato casserole is a hearty dish that tastes best in the colder months! This vegetarian casserole with creamy cream cheese is not only very easy to make, but is also sure to please the whole family.
- 1 onion
- 1 clove of garlic
- 400 g potatoes (preferably waxy)
- 400g Hokkaido pumpkin
- 250 g Stage
- 200g cream cheese
- salt and pepper
- Nutmeg
- 200 g grated cheese (e.g. Gouda or Emmental)
- Grease a casserole dish with butter. Finely chop the onion and garlic. Peel the potatoes. Slice or shave the potatoes and pumpkin into very thin slices.
- Preheat oven to 200 degrees Celsius (top and bottom heat).
- Place potato and pumpkin slices, onions, and garlic in a casserole dish. Mix cream and cream cheese and season with salt, pepper, and nutmeg. Fold in the cream mixture.
- Bake the casserole for 20 minutes. Then sprinkle with grated cheese and bake for another 30 minutes.
Grease a casserole dish with butter. Finely chop the onion and garlic. Peel the potatoes. Slice or grate the potatoes and pumpkin very thinly. 400g potatoes, 1 onion, 1 clove of garlic, 400g Hokkaido pumpkin.
Place potato and pumpkin slices, onions, and garlic in a casserole dish. Mix cream and cream cheese and season with salt, pepper, and nutmeg. Fold in the cream mixture. 250 g cream, 200 g cream cheese, salt, pepper, nutmeg
Bake the casserole for 20 minutes. Then sprinkle with grated cheese and bake for another 30 minutes. 200 g grated cheese.
