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🍽️ Autumn Pumpkin and Potato Gratin with Crispy Sage Leaves

618 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking potatoes
• 500 g butternut squash (peeled and seeded)
• 500 ml whipping cream
• 1 clove garlic
• 2 tbsp crème fraîche
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 0.5 bunch sage
• 100 g grated cheese (e.g. Gruyère, Emmentaler)

Instructions

1. 1. Peel the garlic clove.
2. 2. Rub the baking dish with the garlic clove to flavor it.
3. 3. Wash the potatoes thoroughly.
4. 4. Peel the potatoes.
5. 5. Slice the potatoes very thinly or use a peeler to create thin slices.
6. 6. Slice the pumpkin very thinly or use a peeler to create thin slices.
7. 7. Layer the potato and pumpkin slices evenly in the prepared baking dish.
8. 8. Pluck fresh sage leaves from the stems.
9. 9. Sprinkle the sage leaves between the layers of vegetables in the dish.
10. 10. Whisk the cream, cheese, and crème fraîche together in a separate bowl.
11. 11. Season the cream mixture with salt, nutmeg, and pepper.
12. 12. Pour the seasoned cream mixture evenly over the vegetables in the dish.
13. 13. Ensure that the vegetables are just covered by the liquid.
14. 14. Add a little more or less cream if necessary to reach the right level.
15. 15. Preheat the oven to 180 degrees Celsius using top and bottom heat.
16. 16. Bake the gratin in the oven for about 40 to 50 minutes.
17. 17. Allow the gratin to bake until golden brown.
18. 18. Perform the doneness test by inserting a fork into the potatoes.
19. 19. The potatoes are done when the fork inserts and withdraws with ease.

Nutrition per serving

• kcal: 618
• Protein: 13 g · Fett/Fat: 49 g · Carbs: 31 g