Styrian Potato and Pumpkin Bake | Crispy with Bergkäse

Preheat the oven to 180 °C top/bottom heat. Grease a baking dish thoroughly with a little butter.

Peel the potatoes and cut into thin slices about 3–4 mm thick. Wash the Hokkaido pumpkin, deseed it, and also cut into thin wedges or slices.

For the topping mixture, whisk the sour cream with the eggs, finely chopped garlic, a pinch of nutmeg, salt, and pepper in a bowl until smooth.