Preparation

Finely chop the leeks and slice the pumpkin. Brown them separately with a knob of butter. Boil the potatoes, mash them and add the leeks and chopped costmary, a little salt, pepper and nutmeg. Add half the cream, 50 g butter and mix. Boil the rice. In a buttered baking dish, place a layer of potato mixture (about half), one layer of rice, the remaining cream and the pumpkin. Sprinkle with cheese and cover with a second layer of potatoes and more cheese. Bake at 180 degrees for about 30 minutes.

Ingredients

• 2 handfuls of rice
• 200 g cream
• 50 g butter
• 6 potatoes
• 4 leeks
• 2 slices of pumpkin
• 4 costmary leaves
• 1 handful of grated cheese
• salt
• pepper
• nutmeg