Kumara Potato Gratin - Fieldco Ltd
Rosemary-infused bechamel tops kumara and potatoes for a flavorful gratin. Perfect side dish with fan-baked crispness.
Ingredients
- 18g butter
- 10g flour
- ⅔ c milk
- 2 tbspn cream
- 2 medium sprigs of fresh rosemary
- salt and black pepper, to taste
- 200 g each of red kumara, orange kumara, & potatoes of your choice, skin on
- 4 tbspn parmesan cheese, grated
- 4 tsp fresh rosemary sprigs, chopped
- salt & pepper
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