Scalloped Kumara & Potato Bake
4 medium-sized potatoes
3 medium-sized kumara
3 rashers bacon
1 cup cream or full cream milk
2 tablespoons butter
Salt and pepper
3 tablespoons fresh Rosemary
Grease a baking dish (about 28 centimetres by 19cm and 2.25cm deep). Peel and cut the potatoes and kumara in half, then parboil until just soft.
Fry the bacon until slightly crispy. Drain and chop finely. Finely chop the rosemary. Drain and cool the potatoes and kumara until they can be handled.
Cut the potatoes into thin slices and put a layer of slightly overlapping potatoes on the bottom of your baking dish. Sprinkle with some salt and pepper, bacon bits and rosemary, then pour over about a third of the cream.
Continue the next layer with the kumara and again, with the bacon, rosemary and cream.
Repeat until you have used all the potatoes and kumara. Any bacon, rosemary and cream left over, use on the top layer. Bake at 190 degrees for one hour. Serve with your favourite sausage and green vegetable.
by Budget Advisory staff