Creamy Cheesy Potato and Kumara Bake
Indulge in the comforting layers of this Creamy Cheesy Potato and Kumara Bake, a rich and satisfying side dish that effortlessly combines the hearty flavors of yellow potatoes and sweet orange kumara (sweet potato). This dish features a velvety sauce made from a luscious blend of heavy cream, milk, and aromatic garlic, enhanced with freshly grated nutmeg for a subtle warmth. Topped with a decadent layer of melted cheddar and Parmesan cheeses, this bake achieves a perfectly golden, bubbly crust. Ideal for holidays, gatherings, or cozy family dinners, this easy-to-make recipe offers irresistible flavor in every creamy, cheesy bite. Serve it warm and garnish with fresh parsley for a vibrant touch that complements its indulgent layers.
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Recipe Information
Ingredients
- 500 grams Yellow potatoes
- 500 grams Orange kumara (sweet potato)
- 30 grams Butter
- 2 Garlic cloves, minced
- 250 ml Heavy cream
- 150 ml Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Nutmeg, freshly grated (optional)
- 150 grams Cheddar cheese, grated
- 50 grams Parmesan cheese, grated
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with butter or non-stick spray and set it aside.
Peel the potatoes and kumara, then slice them into 2-3 mm thin rounds using a sharp knife or mandoline. Set them aside in separate bowls.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown the garlic.
Pour in the heavy cream and milk, stirring to combine. Add the salt, pepper, and nutmeg (if using). Gently simmer for 3-4 minutes, then remove from heat.
Arrange one layer of potato slices in the prepared baking dish, slightly overlapping them. Follow with a layer of kumara slices.
Sprinkle a small handful of grated cheddar cheese over the layer. Repeat layering with the remaining potatoes, kumara, and cheese, reserving a generous amount of cheese for the final topping.
Slowly pour the cream mixture evenly over the layers, ensuring all are coated. Press down gently with a spatula to evenly distribute the liquid.
Sprinkle the remaining cheddar cheese and all the Parmesan cheese over the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
Let the bake rest for 10 minutes before serving. Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.7 g | 225% | |
| Saturated Fat | 107.9 g | 540% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 4788 mg | 208% | |
| Total Carbohydrate | 217.4 g | 79% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 33.0 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 2040 mg | 157% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 4034 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
