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
![Roasted Spring Vegetables with Fresh Parmesan, Ricotta and Almonds]()
RecipeRoasted Spring Vegetables with Fresh Parmesan, Ricotta and Almonds
Article by Pippa Cuthbert![Kumara and Feta Filo Parcels]()
RecipeKumara and Feta Filo Parcels
Article by Claire Aldous![Roast Vegetable Gratin]()
RecipeRoast Vegetable Gratin
Article by Claire Aldous![Mini Pesto, Prosciutto and Kumara Loaves with Walnuts and Semi-dried Tomatoes]()
RecipeMini Pesto, Prosciutto and Kumara Loaves with Walnuts and Semi-dried Tomatoes
Article by Sarah Tuck
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.