Serves: 4-6
INGREDIENTS
Gratin
2 cups chicken stock
1 red onion, thinly sliced
1 1⁄2 kilograms kumara, peeled and sliced 1⁄2 cm thick, we used Beauregard
1 tablespoon fresh thyme leaves
2 cloves garlic, crushed
a good grating of fresh nutmeg
1 teaspoon sea salt
freshly ground pepper
To cook
butter
1⁄2 cup freshly grated Parmesan cheese
METHOD
Preheat the oven to 200°C. Lightly grease a 25 x 35 cm Swiss roll tin.
Gratin: Place all the ingredients in a large saucepan and bring to the boil. Simmer gently for 10 minutes. Use a slotted spoon to transfer the kumara to the Swiss roll tin and spread to an even layer. Pour over the stock and onions, spreading them out evenly.
To cook: Dot the gratin with butter and sprinkle with Parmesan cheese. Bake for 25 minutes or until the kumara is tender, the top is golden and most of the stock has been absorbed.
The gratin can be cooked 1 day ahead. Cool, cover and refrigerate in the tin. Cover with aluminium foil when reheating.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeRoasted Spring Vegetables with Fresh Parmesan, Ricotta and Almonds
Article by Pippa Cuthbert
RecipeKumara and Feta Filo Parcels
Article by Claire Aldous
RecipeRoast Vegetable Gratin
Article by Claire Aldous
RecipeMini Pesto, Prosciutto and Kumara Loaves with Walnuts and Semi-dried Tomatoes
Article by Sarah Tuck
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!