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.