Always a crowd-pleaser and a substantial side dish with the addition of cabbage and spinach.
Serves: 8
INGREDIENTS
2 tablespoons olive oil
small knob of butter
2 large onions, thinly sliced
3 cloves garlic, crushed
2 teaspoons cumin seeds
½ small cabbage, thickly sliced
500 grams agria potatoes, peeled
800 grams mixed kumara, peeled
1 cup cream
½ cup milk
2 tablespoons Dijon mustard
100 grams grated gruyere cheese
parmesan, for grating
2 handfuls baby spinach
sea salt and ground pepper
METHOD
Preheat the oven to 180°C fan bake.
Heat the oil and butter in a large sauté pan and cook the onion with a good pinch of salt for 10 minutes. Add the garlic, cumin seeds and the cabbage and cook for 5 minutes until softened a little. Transfer to a large ovenproof baking dish.
Slice the potatoes and kumara 1cm thick, add to the baking dish and stir everything together.
Whisk the cream, milk and mustard together and season. Pour over the top then scatter over the gruyere and a good grating of parmesan.
Cover tightly with a piece of baking paper, then foil and bake for 40 minutes. Uncover and cook for a further 30 minutes until the top is golden and the vegetables are tender.
Make small pockets between the vegetables with a teaspoon and tuck in the spinach. Place back in the oven for 5 minutes to wilt.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.