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Monday
Apr122010

Kumara Casserole, New Zealand Sweet Potato Gratin

Meltingly good. The sweetness of the kumara together with the salty bacon is wonderful, and the melted cheese brings it together to create a truly comforting and addictive dish. A wonderful side dish, great on a winter’s night alongside any of the lamb roast dishes, or would suit a firm white fish like cod - grilled or baked.

"Mum’s Kumara and Bacon Casserole, the ideal mid-winter dish with a roast - great kai eh bro!"– Callum Davies.
“I am thrilled that Callum wanted this old family recipe for your book. I serve it with roast pork or lamb or it would also go well with baked ham” – Jo Davies.

 
Pictured: Kumara Casserole just out of the oven

750g kumara*, peeled and cut into thick slices
1 large onion, peeled and diced
¾ cup of lean chopped bacon
2 tbsp butter
1 cup grated cheese
½ cup of stock (chicken or green herb)
1 tsp corn flour
1 tbsp water

Preheat oven to 180°C-190°C.
Butter a casserole dish and prepare the vegetables etc.
Sauté the onion and bacon in the butter until soft.
Using half the quantity of each ingredient, layer into a casserole dish - begin with a kumara layer followed by the onion mixture then cheese. Repeat the layers once, keeping the last half of cheese aside.
Mix the corn flour and cold water to a paste then stir into the stock.
Pour the liquid over the contents of the casserole.
Top with the rest of the cheese.

Cover and bake for 1-1 ½ hours.
 
Bon Appétit.

Serves 6 as a side dish

Pictured: Kumara/Sweet potato

* Kumara/Sweet Potato - native to South America, rich in complex carbohydrates, dietary fibre, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6. Pink, yellow and green varieties are high in carotene, the precursor of vitamin A.