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| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Servings |
servings
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Ingredients
- 4 potatoes approx. medium size
- 3 orange kumara medium size – 2 if they are big
- 3 rashers of bacon – med well done and finely chopped
- 3 tbls approx. fresh rosemary finely chopped
- 1 cup approx. cream
- salt and pepper
- Green Herb Stock
- 2 tbls approx. Butter
Ingredients
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Instructions
- Use an oval baking dish which is approx. 28cm (11in) long by 19cm (7 1/2in) wide and about 5.5cm (2 ¼ in) high. But a round or rectangular dish would be good too. Grease bottom and sides of dish with butter.
- Peel and cut potatoes and kumara in half and parboil until just soft.
- Fry bacon til slightly crispy. Drain and chop finely.
- Finely chop rosemary.
- Let potatoes and kumara drain and cool slightly, for easier handling.
- Cut potatoes into thin slices and put a layer of slightly overlapping potatoes on the bottom of a baking dish.
- Sprinkle on some salt and pepper, bacon bits and rosemary.
- Then pour on a generous amount of cream - about a third of a cup, so it is nicely covering the potatoes.
- Do the next layer with kumara. And again the bacon, rosemary, salt and pepper and then cream.
- The final layer is potato with rosemary, salt and pepper, any bacon that is left.
- Pour on cream, brush with melted butter, then sprinkle green herb stock evenly across the surface.
- Bake in the oven on 175 fan forced or about 190 regular oven for 1 hour.
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Hi there, this sounds wonderful. Can I use only kumara, or does it taste better with both?