Name: Kumara and gruyère gratin
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 1 kilogram red kumara (or a mix of different coloured kumara); 3/4 cup cream; 3/4 cup chicken stock; 1 clove garlic, cut in half; 4 sprigs thyme; salt and pepper; 100 gram Gruyère or Emmental cheese, grated

Kumara and gruyère gratin

A French classic gets a Kiwi update with this delicious kumara and gruyère gratin recipe. Serve as a comforting side dish alongside your Sunday roast

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Serves 6

Prep

20M

Cook

Total

1H 20M

This recipe first appeared in Food magazine issue 80.

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Ingredients

1 kilogram red kumara (or a mix of different coloured kumara)

3/4 cup cream

3/4 cup chicken stock

1 clove garlic, cut in half

4 sprigs thyme

salt and pepper

100 gram Gruyère or Emmental cheese, grated

Method

1.Preheat oven to 180°C. Grease a shallow ovenproof dish.

2.Peel and slice kumara very thinly and place half the kumara in the dish, overlapping slices. Season with salt and pepper.

3.Place cream, chicken stock, garlic and thyme in a small saucepan and heat until it almost reaches boiling point. Pour half the liquid over kumara. Layer remaining kumara slices over the top, then pour over remaining liquid. Season with more salt and pepper. Sprinkle cheese over the top and bake for 1 hour or until kumara is tender and top is golden.

4.Serve with glazed ham and accompaniments.

PER SERVE Energy: 242 kcal/serve, 1013kj/serve Protein: 8g Fat: 14g Saturated fat: 9g Cholesterol: 43mg Carbohydrate: 21g Fibre: 3g Sodium: 192mg
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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