Pumpkin, Zucchini and Potato Gratin
Ingredients
- 10,5 oz / 300 g raw pumpkin
- 5 medium potatoes, thinly sliced
- 1 medium zucchini, thinly sliced
- 10,5 oz / 300 g feta cheese, crumbled
- ⅞ cup/ 200 ml heavy cream
- 2-3 sage leaves, finely chopped
- 3 eggs
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F/ 200 degrees C.
- In a medium baking pan arrange one layer of potato slices to cover the bottom completely. Spread on top ⅓ of the crumbled cheese and sprinkle some chopped sage leaves. Cover with a layer of pumpkin slices. Spread over another ⅓ of the cheese and sprinkle 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.
Notes
- You can use different kind of cheese like: grated cheddar or emmental, mozzarella, ricotta and even gorgonzola, if you like it. Beware that depending on how salty is the cheese you need to adjust the salt that you would add.
- Store leftovers 2-3 days the fridge.
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