New Zealand Kumara Bake
Discover the ultimate comfort food with this New Zealand Kumara Bake—a hearty dish that pairs the natural sweetness of kumara (New Zealand sweet potatoes) with creamy, savory layers of cheddar cheese, garlic, and thyme. Thinly sliced kumara is layered with sautéed onions and a velvety mixture of heavy cream and milk, then topped with a crunchy breadcrumb crust for a perfect golden finish. Bursting with flavors of nutmeg and fresh thyme, this bake is a crowd-pleasing side dish or vegetarian main course. Easy to prepare and oven-baked to perfection, it’s an ideal addition to holiday spreads or weeknight dinners. Serve it warm for a taste of New Zealand’s culinary charm!
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Recipe Information
Ingredients
- 4 medium kumara (sweet potatoes)
- 2 tablespoons butter
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 1.5 cups heavy cream
- 0.5 cups whole milk
- 1.5 cups grated cheddar cheese
- 1 teaspoon fresh thyme
- 0.25 teaspoon ground nutmeg
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 0.5 cups breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or olive oil.
Peel and thinly slice the kumara into 1/8-inch rounds using a sharp knife or mandoline. Set aside.
In a large skillet, melt the butter over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes. Remove from heat.
In a mixing bowl, combine the heavy cream, milk, thyme, nutmeg, salt, and black pepper. Stir well.
Layer one-third of the kumara slices in the greased baking dish. Spoon one-third of the cooked onion and garlic mixture over the kumara, followed by one-third of the grated cheddar cheese. Repeat this process for two more layers.
Pour the cream mixture evenly over the layered kumara and cheese. Tilt the dish gently to allow the liquid to distribute evenly.
Combine the breadcrumbs and olive oil in a small bowl. Sprinkle the breadcrumb mixture evenly over the top of the kumara layers.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and the kumara is tender when pierced with a fork.
Let the kumara bake cool for 5-10 minutes before serving. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
2798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.9 g | 277% | |
| Saturated Fat | 125.3 g | 626% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 4047 mg | 176% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 34.8 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1563 mg | 120% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2413 mg | 51% | |
*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.
