🍽️ Creamy Hokkaido Pumpkin Gratin with Potatoes and Broccoli

Name: Creamy Hokkaido Pumpkin Gratin with Potatoes and Broccoli
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg Hokkaido pumpkin (peeled and seeded); 1 bunch spring onions; 2 tbsp butter; 2 tbsp flour; 1 splash white wine; 350 ml milk; 2 tbsp crème fraîche; 4 tbsp parmesan (freshly grated); 4 tbsp breadcrumbs; salt; nutmeg (freshly grated); 600 g potatoes (waxy); 600 g broccoli; 4 tbsp olive oil; 2 tbsp almond kernels (sliced)

625 kcal · 30 min · 4 servings

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Ingredients

1 kg Hokkaido pumpkin (peeled and seeded)
1 bunch spring onions
2 tbsp butter
2 tbsp flour
1 splash white wine
350 ml milk
2 tbsp crème fraîche
4 tbsp parmesan (freshly grated)
4 tbsp breadcrumbs
salt
nutmeg (freshly grated)
600 g potatoes (waxy)
600 g broccoli
4 tbsp olive oil
2 tbsp almond kernels (sliced)

Instructions

1. Wash the Hokkaido pumpkin and slice it into rounds about 1 centimeter thick.
2. Wash the spring onions and slice them into thin rings.
3. Melt butter in a pan and sauté the spring onion rings briefly.
4. Dust the vegetables with flour and deglaze the pan with white wine.
5. Let the liquid reduce slightly.
6. Pour in the milk while stirring and mix in the crème fraîche.
7. Bring the sauce to a brief boil until it thickens slightly.
8. Season the sauce with salt and ground nutmeg.
9. Spoon a ladle of the sauce into a baking dish.
10. Place a layer of pumpkin slices on top of the sauce.
11. Layer more pumpkin slices and sauce on top.
12. Finish the layers with a final layer of sauce on top.
13. Sprinkle grated Parmesan cheese and breadcrumbs over the gratin.
14. Preheat the oven to 180 degrees Celsius.
15. Bake the gratin in the preheated oven for 25 to 30 minutes until golden brown.
16. Peel the potatoes while the gratin bakes and cut them into wedges.
17. Lightly salt the potato wedges.
18. Heat 2 tablespoons of oil in a non-stick pan.
19. Fry the potatoes slowly, turning occasionally, for about 25 minutes until golden brown.
20. Toast the almonds in a dry pan without fat until golden brown.
21. Wash the broccoli and divide it into small florets.
22. Boil the broccoli in salted water for about 5 minutes until tender-crisp.
23. Shock the broccoli with cold water and let it drain.
24. Toss the broccoli in the remaining oil.
25. Season the broccoli with salt.
26. Sprinkle the roasted almonds over the broccoli.
27. Warm the plates.
28. Portion the hot gratin onto the plates.
29. Serve the gratin with the fried potatoes and broccoli.

Nutrition per serving

kcal: 625
Protein: 22 g · Fett/Fat: 32 g · Carbs: 61 g