Pumpkin and potato gratin. A side dish cooked in the air fryer, healthy and tasty that will delight both adults and children. I usually prepare a little extra so that I can take it with me for lunch at the office.
To prepare this delicious dish, I used a 12-liter air fryer with trays, but smaller ones with a removable basket work just fine.
If you too can’t live without the air fryer, don’t miss the following recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 12 oz Mantua pumpkin (cleaned)
- 12 oz potatoes
- 4 tbsp breadcrumbs
- to taste roast spices
- to taste extra virgin olive oil
Tools
- Air fryer
- Pot
- Knife
- Cutting board
- Bowl
- Parchment paper
Steps
Peel the pumpkin, remove the seeds, and with the help of a knife and a cutting board, dice it.
Peel the potatoes and cut them into chunks.
Wash both the pumpkin and potatoes well under running water and put them on the stove in a pot with water. When it starts boiling, cook for 5 minutes, then drain the vegetables and place them in a glass or ceramic bowl.
Season with a drizzle of extra virgin olive oil, add the roast spices, and mix in the breadcrumbs.
Mix with great care and lay the vegetables in the basket or tray of the air fryer.
Cook for about 15/20 minutes at 392 degrees Fahrenheit, checking halfway through.
If you are using an air fryer with a removable basket, remember to shake the vegetables during cooking.
Our dish is ready.
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Storage and tips …
Store in the fridge in an airtight container.
Consume within 2/3 days
If you prefer, you can replace the roast spices with spices of your choice
For a tastier version, add grated Parmesan cheese along with the breadcrumbs.
You can replace traditional potatoes with new potatoes.
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