Ingredients (serves 6):

• 1 kg pumpkin
• 1 kg potatoes
• 30 g 5% fat cream
• 70 g mixed Parmesan / Emmental
• 3 pinches nutmeg
• Salt, pepper
• Zest of one orange
• 330 ml stock

Instructions:

• Preheat the oven to gas mark 4 (180°C)
• Cut the pumpkin in two. Remove the seeds, peel and cut into cubes.
• Steam the pumpkin for 15 minutes or cook in a saucepan of boiling water. Drain.
• Peel the potatoes and cook in a saucepan covered with salted water.
• Pass through a vegetable mill as soon as they are cooked and spoon the purée into a salad bowl.
• Season with salt and pepper and add one or two pinches of nutmeg
• Heat the stock and pour over the potato purée. Add two small spoonfuls of cream and mix.
• Spoon the prepared purée into a gratin dish.
• Mash the pumpkin in a vegetable mill, adding it to the salad bowl as you go.
• Wash and scrub the orange, remove the zest with a grater and add to the pumpkin purée, season with salt and pepper, adding the rest of the cream, and mix.
• Sprinkle the surface of the potato purée with half the cheese mixture and cover with the pumpkin purée.
• Sprinkle the top of the pumpkin purée with the rest of the cheese and bake in a hot oven for 15 to 20 minutes until the surface of the gratin has browned.