Cook the potatoes, cool, peel and cut into slices. Peel the onion and garlic clove, chop finely and sauté in olive oil.
Cut the pumpkin flesh into slices, add to the onion form and sauté everything together for 5 min. Grease a gratin dish and layer the potatoes alternately with the pumpkin slices.
Heat the milk – do not make it! – cut the gorgonzola and let it melt in it. Mix the eggs, add to the cheese milk form and season. Stir everything and form over the peanut-pumpkin layers.
Sprinkle the Parmesan cheese on top and bake the gratin in a heated oven at 180 °C for about half an hour, until the egg milk has completely set.
has set.
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