Peel the potatoes and cut into thin circles. Boil 500 ml water, then pour the potatoes and crushed fungus broth. Boil for 10 minutes and add the leeks. After another five minutes straining vegetables, while maintaining the 4 tbsp of broth. In a pan put to melt the feta cheese and fresh milk and cream, stirring constantly. Add broth evolved. In a shallow pan, thoroughly greased with butter, arrange the potatoes, leeks and cut into thin slices of ham, then pour in the milk sauce. On top sprinkle with parsley and colorful pepper. Finally, sprinkle the pumpkin seeds. All bake 10 minutes in a hot oven.