Pumpkin-Potato-Casserole with Sweet Potatoes
This hearty and flavorful pumpkin and potato casserole impresses with its simplicity: potatoes, sweet potatoes and Hokkaido pumpkin. It’s not much more than that, but the result is just fantastic!-Josefine
- 800 g Potatoes
- 500 g Sweet Potatoes
- 500 g Hokkaido Pumpkin
- 400 g Sour Cream
- 2 Garlic Cloves
- 100 g Gouda
- 100 g Cheddar
- Salt, Pepper
Here’s how to do it
- Lightly grease a large baking dish. Squeeze a clove of garlic and spread the juice in the baking dish.
- Cut the other clove of garlic into fine pieces and place in a bowl. Add 2 cups of sour cream, salt, pepper and some chives. Mix with enough milk to make a smooth sauce.
- Now wash, peel and finely slice the potatoes and sweet potatoes. These slices are now arranged roof tile-like in the casserole dish. Pour about 2/3 of the sauce over the potatoes. Then scoop out the pumpkin into small pieces and spread on the potatoes. Pour the remaining sauce on top.
- Finally, grate the cheese finely and use to cover the other ingredients. Bake in a preheated oven at 180°C for about 60 minutes.