Pumpkin and potato casserole with mushroom topping

Name: Pumpkin and potato casserole with mushroom topping
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Hokkaido Pumpkin; 500 g Potatoes; 400 g lactose-free whipped cream; 1 TEASPOON Flour; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 500 g Mushrooms; 1 Onion; 1 Garlic clove; 3 TABLESPOONS Oil; 1 collar Parsley; 100 g lactose-free feta cheese

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Hokkaido Pumpkin
500 g Potatoes
400 g lactose-free whipped cream
1 TEASPOON Flour
7-10 Tbsp Salt
7-10 Tbsp black pepper
500 g Mushrooms
1 Onion
1 Garlic clove
3 TABLESPOONS Oil
1 collar Parsley
100 g lactose-free feta cheese

Directions

1
Cut the pumpkin into quarters, scrape out the seeds. Clean the pumpkin, peel and cut into thin slices. Peel, wash and slice the potatoes. Alternately layer pumpkin and potatoes in an oven dish. Mix cream with flour, season with salt and pepper and pour over the vegetables. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 50 minutes
2
Clean and clean the mushrooms and cut them into slices. Peel onion and garlic and dice finely. Heat the oil in a pan and fry the mushrooms well. Add onion and garlic and fry them. Season with salt and pepper.
3
Wash parsley, dab dry and chop finely. Mix approx. 2/3 with the mushrooms, put aside. After about 40 minutes of cooking time, spread the mushrooms on the casserole. Crumble the feta and sprinkle it on the casserole, bake until done. Sprinkle with remaining parsley