Pumpkin Potato Gratin

Steps

1. 1
   Roast the pumpkin with skin on, then peel and puree the flesh once cooled.
2. 2
   Make the pastry crust by mixing flour, butter, and salt, then add pumpkin puree and egg until combined.
3. 3
   Divide the dough in half and roll each portion to a 3 mm thickness.
4. 4
   Freeze the pastry sheets for about 20 minutes.
5. 5
   Prick the pastry with a fork or dough docker and blind bake for about 10 minutes to prevent shrinkage.
6. 6
   Trim the raw pumpkin, remove green spots, and slice thinly; peel and slice the potatoes.
7. 7
   Chop the onions and mince the garlic.
8. 8
   Sauté the onions in butter on medium heat for about 8 minutes.
9. 9
   Add garlic and cook until fragrant, then deglaze with dry white wine.
10. 10
    Add the pumpkin slices, potato slices, black pepper, and fresh herbs, then pour in the chicken stock.
11. 11
    Stir in the heavy cream and season with salt and pepper to taste.
12. 12
    Cover and cook for about 10 minutes.
13. 13
    Shred the Emmental cheese.
14. 14
    Layer the pumpkin mixture and cheese into a silicone mold, then bake covered for 40 minutes and uncovered for 20 minutes.
15. 15
    Let cool completely, refrigerate overnight, then demold, slice, reheat, and serve.