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.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!