Recipes

100 g diced Black Forest ham

500 g fresh pumpkin (alternatively 1 jar of pickled pumpkin pieces)

300 g potato

1 cup of sour cream

200 g grated Gouda cheese

one clove of garlic

100 g butter

pepper

salt

nutmeg

100 g of flour

Boil the potatoes for 15 minutes, then peel and cut into ½ cm slices. Rub a baking dish with the garlic clove and lightly butter. Put in a layer of potato slices, then a layer of pumpkin slices, then diced ham and some cheese. Continue until all the ingredients are used up and the last layer is made up of potato slices. Season the sour cream with salt, nutmeg and pepper, whisk until liquid and pour over the mixture. Sprinkle with the rest of the cheese and the flour and dot with flakes of butter. Bake in a preheated oven at 160°C for approx. 40 minutes until the breadcrumbs are crispy brown.

Reprint free of charge!
Photo: Protective Association of Black Forest Ham Producers