Potato gratin with pumpkin and smoked bacon topcook.tomathouse.com
Ingredients:
- Pumpkin – 300 gr.
- Smoked brisket – 150 gr.
- Tilsiter cheese – 100 gr.
- A few sprigs of parsley
- Coarse salt, pepper
- A little butter
- Potatoes – 2 pcs.
- Heavy cream 33% - 100 ml.
Preparation:
- Large pumpkins are quite difficult to peel, so you can bake them briefly in the oven to make the process easier. Slice the pumpkin into thin slices.
- Cut the brisket into pieces or strips. Slice the potatoes into thin half-rings and soak in water to remove excess starch.
- Prepare a baking dish, ideally one that can be placed on the table. Glass oven-safe dishes work well for these casseroles.
- Grease the bottom of the pan with butter and sprinkle with a little flour or breadcrumbs to make the casserole easier to remove.
- Place overlapping pumpkin slices on the bottom of the pan. Season the layer with spices, salt, and herbs.
- Grate the hard cheese using a fine grater; this will help it melt faster and stick together. Sprinkle the cheese over the pumpkin layer.
- Place the smoked brisket on top of the pumpkin, overlapping the pieces. There's no need to add salt to this layer, but sprinkle it with herbs and cheese.
- The final layer consists of sliced potatoes. The remaining cheese, herbs, and cream are mixed in a bowl. To ensure the layers blend better, you can add the yolk of one egg to the mixture. Whisk the mixture and pour it over the gratin.
- You can cover the pan with a sheet of foil to ensure the potatoes and pumpkin have time to bake. Place the gratin pan in the oven and bake for about half an hour.
- After this, you can remove the foil, increase the temperature to the maximum, or turn on the “Grill” mode to form a crust.
Serve hot, with sour cream sauce or a fresh salad. The finished dish looks very festive and elegant.
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