Two potato bake

Current rating: 0 (0 ratings)
Serves 8
Prep 10
Cook 60
Deliciously creamy and tasty, this bake has the best of both worlds, combining kumara and potato into a dish that‘s the perfect complement to any baked meal.

Description

Deliciously creamy and tasty, this bake has the best of both worlds, combining kumara and potato into a dish that‘s the perfect complement to any baked meal.
  • 1kg kumara, peeled and thinly sliced
  • 1kg potato, peeled and thinly sliced
  • 35g packet salt-reduced french onion soup
  • 2 x 375g can light and creamy evaporated milk
  • 3 slices wholemeal bread, crumbled
  • 1 tbs parmesan cheese, grated
  • ¼ cup pine nuts

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Preheat oven to 180°C. Layer kumara and potato in a 20cm x 35cm rectangular ovenproof dish.
  2. Sprinkle with soup mix. Pour over evaporated milk.
  3. Combine fresh wholemeal breadcrumbs, parmesan and pine nuts and sprinkle over potato.
  4. Bake for 1 hour or until golden and slightly thickened.

Tips

  • To make this recipe gluten free, try gluten-free bread to make bread crumbs, or for a crunchy alternative, try crushed gluten-free cornflakes.
Remember to always check the label of each ingredient to ensure it is gluten free.

Tips

  • To make this recipe gluten free, try gluten-free bread to make bread crumbs, or for a crunchy alternative, try crushed gluten-free cornflakes.
Remember to always check the label of each ingredient to ensure it is gluten free.

Nutrition Information