Ingredients for the gratins:
4 dried tomatoes (preserved in oil)
1 pinch of freshly grated nutmeg
1 clove of garlic
200 g pumpkin
300 g potatoes
200 ml cream
100 ml milk
Salt to taste
50 g grated cheese
4 eggs
For the herb topping:
1 bunch of mixed wild herbs (e.g. dandelion, yarrow, ground ivy; alternatively garden herbs)
1 pinch of sea salt
50 g walnuts
Preparation:
Prepare the oven:
Preheat the oven to 200 degrees (fan oven: 180 degrees).
Brush small casserole dishes with butter.
Prepare the tomatoes and vegetables:
Drain the dried tomatoes, chop finely and distribute evenly in the dishes.
Wash the pumpkin, remove the seeds and cut the flesh into thin slices.
Peel and wash the potatoes and also cut them into thin slices.
Layer the gratins:
Layer the pumpkin and potato slices alternately in the molds.
Finely chop the garlic and mix with cream, milk, salt and nutmeg.
Pour this mixture over the potato and pumpkin layers.
Baking:
Bake the gratins on the middle rack of the oven for about 45 minutes.
After 30 minutes, sprinkle the grated cheese over the gratins.
5 minutes before the end of the baking time, put an egg on each of the gratins and finish baking.
Prepare the herb topping:
Finely chop the wild herb leaves.
Crush with sea salt and walnuts in a mortar.
Serving:
Take the finished gratins out of the oven, sprinkle with the herb topping and serve immediately.
Note:
The local herb ground ivy, also known as ground ivy or ground ivy, gives this dish a slightly spicy and bitter note. Use it sparingly so as not to cover up the dominant aroma.
🌿 Enjoy your casserole! 🌿