Potato Gateau with Pumpkin and Taleggio

To prepare the potato gateau with pumpkin and taleggio, start with the potatoes: rinse them and place them in a large pot, covering with plenty of cold water 1. Bring to a boil and cook for about 30-40 minutes, depending on the size of the potatoes. While the potatoes are cooking, take care of the pumpkin: remove the seeds and internal strings with a spoon 2, then remove the outer skin 3.

Cut the pumpkin first into slices 4 and then into small cubes 5, you will get about 14 oz. In a pan, pour a swirl of olive oil, a clove of garlic, and sprigs of thyme 6, and let it flavor for 1-2 minutes.

Now add the pumpkin cubes and season with salt 7 and pepper. Cover with a lid 8 and cook for about 10 minutes over medium heat; if it dries out too much, add a little water. When the cubes are soft enough to be pierced with a fork, turn off the heat 9.

Transfer the pumpkin to a bowl and set aside 10. Meanwhile, cut the taleggio into slices 11. When the potatoes are cooked, drain them. Peel 2 potatoes and cut them into slices 12.

Mash the remaining potatoes while still hot in a bowl 13. Season with salt 14, pepper, and oil 15.

Add a pinch of nutmeg 16 and the grated Grana Padano 17. Mix well until you get a homogeneous mixture. At this point, butter a flared mold 8 inches at the base and 9.5 inches on the surface. Then coat it with breadcrumbs, removing the excess 18.

Transfer the potato puree inside 19 and press with the back of a spoon to cover both the base and the sides of the mold. Pour the pumpkin cubes into the center 20 and place the taleggio slices on top 21.

Cover with the boiled potato slices 22 and oil the surface 23. Season with salt 24 and pepper.

Finally, sprinkle with grated Grana Padano 25 and a drizzle of oil. Bake in a preheated oven for 30 minutes at 392°F, then for 3-4 minutes at 464°F with the grill function. Take your potato gateau with pumpkin and taleggio out of the oven 26 and let it cool slightly before serving 27!