I love quick, simple and tasty dinners. The type of meals that you can cook in less than an hour and make the whole family happy afterwards. The current gratin is one of them.
The real reason why I prepared this pumpkin, zucchini and potato gratin was to clean some leftovers from my fridge. I had a piece of raw pumpkin, one lonely zucchini and a carton of heavy cream – all in the last days of their life. At the same time I was also craving potatoes. That’s how it came to my mind that I could convert these nice ingredients into a tasty gratin.
One of the best things about this recipe is that it can be modified in many ways. You can substitute the white cheese by grated Gouda, Emmental or Cheddar. Or skip one of the vegetables or replace it with a different one by your choice. You can also add some bread crumbs on top so that the crust becomes crispier.
But in case you decide to follow my original recipe, I promise you that you would love it (well, unless you genuinely dislike any of the ingredients, which I doubt J). It’s a well-known fact that pumpkin goes incredibly well with sage: this is one of my recent favourite combinations. On the other hand the neutral taste of the zucchini and potatoes is contributing nicely to the overall pleasant effect of the dish.
Want to see more recipes with pumpkin? Check my incredibly delicious Pumpkin Tiramisu and my Healthy Pumpkin Muffins.
Pumpkin, Zucchini and Potato Gratin
300 raw pumpkin, sliced thinly
5 medium potatoes, sliced thinly
1 medium zucchini, sliced thinly
300 g feta or white cheese, crumbled
200 ml heavy cream
2-3 sage leaves, finely chopped
Salt and pepper to taste (if the cheese is salty, salt might not be necessary)
Preheat oven to 200 degrees C.
In a baking pan arrange one layer of potato slices to cover the bottom completely. Spread on top 1/3 of the crumbled cheese and some sage. Cover with a layer of pumpkin slices. Spread over another 1/3 of the cheese and some more sage. Follow the process with a layer of zucchini slices and the last part of the cheese and sage. Arrange on top the remaining vegetable slices. Pour the cream over the vegetables and move the pan gently to spread the liquid all around.
Wrap the pan in aluminum foil and bake for 20 minutes covered.
In a bowl beat the eggs with a fork until foamy.
Remove the foil from the pan and pour the eggs evenly over the vegetables. Bake for another 20-25 minutes uncovered, or until the top becomes golden brown.