Name: Saucy potato and kumara bake
Prep time: 10 min
Cook time: 85 min
Total time: 95 min
Yield: 6
Ingredients: 300 millilitre cream; 1 1/2 cup milk; 40 gram butter; 1/4 cup plain flour; 1/4 cup parmesan, freshly grated; 2 teaspoon rosemary, finely chopped; 1 clove garlic, crushed; 600 gram potatoes, thinly sliced; 600 gram kumara, thinly sliced; 1 medium brown onion, thinly sliced; 3/4 cup cheddar cheese, grated; mixed salad, to serve

Saucy potato and kumara bake

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Serves 6

Prep

10M

Cook

1H 25M

Total

1H 35M

Ingredients

300 millilitre cream

1 1/2 cup milk

40 gram butter

1/4 cup plain flour

1/4 cup parmesan, freshly grated

2 teaspoon rosemary, finely chopped

1 clove garlic, crushed

600 gram potatoes, thinly sliced

600 gram kumara, thinly sliced

1 medium brown onion, thinly sliced

3/4 cup cheddar cheese, grated

mixed salad, to serve

Method

1.Preheat oven to 180°C/160°C fan forced. Heat combined cream and milk in microwave on High (100%) for 2 minutes or until warm.

2.Melt butter in a medium saucepan over moderate heat. Stir in flour; cook for 1 minute or until bubbling.

3.Gradually add warm milk mixture. Bring to the boil; cook and stir for 3 minutes or until thick and smooth. Add parmesan, rosemary and garlic; cook and stir for 1-2 minutes or until smooth.

4.Layer potato, kumara and onion in a 2-litre (8-cup) ovenproof dish, drizzling 1/3 cup of the white sauce after each layer. Pour over remaining white sauce.

5.Cover with foil; bake for 45 minutes. Remove foil; sprinkle with cheddar cheese. Bake for 30-35 minutes more or until golden and potatoes are cooked. Stand for 10 minutes. Serve with salad.

Cut potatoes and kumara into 3mm-thick slices or use a mandolin.
Note

Woman's Weekly Food

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