Autumnal Pumpkin and Potato Casserole with Mushrooms and Mountain Cheese

A creamy autumn casserole made with Hokkaido pumpkin, potatoes and mushrooms, baked with savory mountain cheese. It is filling and warms you up on cold days.

By yumbelo · 4 servings · 75 minutes

Ingredients

• 600 g Hokkaido pumpkin
• 500 g waxy potatoes
• 300 g button mushrooms
• 1 pc onion
• 1 pc garlic clove
• 2 tbsp cooking oil
• 250 ml cream
• 200 ml milk
• 2 pc eggs
• 100 g mountain cheese, grated
• 1 tsp dried thyme
• 1 pinch nutmeg, freshly grated
• salt
• pepper
• 1 bunch parsley

Method

1. Preheat the oven to 190 °C top and bottom heat and lightly oil a casserole dish.
2. Wash the pumpkin, halve it, remove the seeds and cut into wedges or cubes about 1 cm thick; the skin can stay on.
3. Peel the potatoes and slice them thinly, about 3 mm thick. Clean the mushrooms and slice them.
4. Peel and finely dice the onion and garlic. Heat the oil in a large pan, sweat the onion and garlic until translucent, then add the mushrooms and fry vigorously for 5 minutes until the liquid has evaporated.
5. Whisk the cream, milk and eggs together in a bowl and season with thyme, nutmeg, salt and pepper.
6. Layer the potatoes, pumpkin and mushrooms alternately in the casserole dish. Lightly salt and pepper each layer.
7. Pour the egg mixture over the top until the ingredients are just covered, and sprinkle the mountain cheese evenly over it.
8. Bake the casserole in the preheated oven for about 50 minutes, until the potatoes are soft and the top is golden brown. If necessary, cover it for the last 10 minutes.
9. Wash the parsley, chop it finely and serve the casserole sprinkled with it.