Name: Pumpkin-Potato Gratin
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Baby red potatoes - 1 pound; Fresh pumpkin, cut into 1-inch chunks - 1 pound; Vegetable broth - 1 ¼ cups; Dry white wine - ½ cup; Fresh rosemary - 1 sprig; Red onion, halved and sliced - 1; Salt and freshly ground black pepper to taste - 1 pinch; Beefsteak tomatoes, sliced - 3 large; Fresh oregano leaves, divided - 2 teaspoons; Grated Cheddar cheese - 2 cups; Dry bread crumbs - 1 ¼ cups

Ingredients for - Pumpkin-Potato Gratin

1. Baby red potatoes 1 pound

2. Fresh pumpkin, cut into 1-inch chunks 1 pound

3. Vegetable broth 1 ¼ cups

4. Dry white wine ½ cup

5. Fresh rosemary 1 sprig

6. Red onion, halved and sliced 1

7. Salt and freshly ground black pepper to taste 1 pinch

8. Beefsteak tomatoes, sliced 3 large

9. Fresh oregano leaves, divided 2 teaspoons

10. Grated Cheddar cheese 2 cups

11. Dry bread crumbs 1 ¼ cups

How to cook deliciously - Pumpkin-Potato Gratin

1 . Stage

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes.

2 . Stage

Meanwhile, combine pumpkin, vegetable broth, white wine, and rosemary in a saucepan over medium heat. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add onion and simmer for 10 minutes more. Remove rosemary sprig and season with salt and pepper.

3 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

4 . Stage

Cut potatoes into thick slices and place 1/2 of the potatoes in a baking dish. Cover with 1/2 of the tomato slices and 1 teaspoon oregano leaves. Season with salt and pepper. Cover with 1/2 of the Cheddar cheese.

5 . Stage

Pour pumpkin and cooking liquid on top. Cover with remaining potatoes and tomatoes. Sprinkle with remaining oregano. Mix remaining Cheddar cheese and bread crumbs together and evenly sprinkle over the top.

6 . Stage

Bake in the preheated oven until cooked through and lightly browned on top, 25 to 40 minutes.