Kumara Potato Gratin
Rosemary-infused bechamel tops kumara and potatoes for a flavorful gratin. Perfect side dish with fan-baked crispness.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fieldco.co.nz.
Cooking tools:
- Kitchen scale
- Skillet
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Aluminum foil
Ingredients
- 18g butter
- 10g flour
- ⅔ c milk
- 2 tbspn cream
- 2 medium sprigs of fresh rosemary
- salt
- black pepper
- 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
- pepper
- fresh rosemary to serve
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