A hearty casserole of potatoes and Hokkaido pumpkin, baked with cheddar and camembert, enriched with leeks, onions, garlic and fleur de sel – perfect for the cool autumn season.
First, cook the potatoes until just tender. Place the potatoes in a large pot, cover completely with water and add 1 tsp fleur de sel. Simmer for about 20 minutes (depending on size). Let cool. Meanwhile, halve the Hokkaido pumpkin, remove the seeds and slice it thinly. Slice the leeks thinly as well. Finely chop the onions and garlic.
Heat olive oil in a pan. Sauté the leeks, onions and garlic over high heat. Add the spices. Deglaze with apple juice and let it reduce briefly.
Preheat the oven to 200 °C fan‑assisted. Slice the potatoes thinly. Drizzle a little olive oil into a casserole dish, then layer half of the pumpkin slices and half of the potatoes. Spread half of the leek‑onion mixture over the layers and sprinkle half of the cheddar on top. Cover with the remaining potato and pumpkin slices, lightly dust with fleur de sel. Distribute the remaining leek‑onion mixture and cheddar as before. Chop parsley and scatter it over the top. Pour the cream over everything. Slice the camembert thinly and arrange it on the casserole. Bake for 25‑30 minutes until golden brown.
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