Ingredients
- 1 tablespoon extra virgin olive oil
- 1 brown onion, finely chopped
- 1 garlic clove, finely chopped
- 375ml (1 1/2 cups) milk
- 160ml (2/3 cup) chicken stock, or vegetable stock
- 2-3 sprigs fresh lemon thyme or thyme
- 900g Vivaldi potatoes, unpeeled, scrubbed
- 650g sweet potato, peeled
- 50g (2/3 cup) finely grated parmesan
- Fresh thyme sprigs, to serve (optional
Directions
- Step 1
Heat the oil in a frying pan over medium-low heat. Add the onion and garlic. Cook, stirring often, for 4-5 minutes until the onion is soft and golden but not browned. Add the milk, stock and thyme. Gently heat the mixture over a low heat until almost boiling (do not boil or the mixture will curdle). Season with pepper and set aside.
- Step 2
Preheat oven to 180C/160C fan forced. Grease a 6.5cm-deep, 19.5 x 29.5cm (base measurement) ovenproof baking dish. Use a mandolin or sharp knife to thinly slice the potatoes and sweet potato. Layer half of the potato and sweet potato slices in the prepared dish, slightly overlapping, pressing down firmly as you go. Sprinkle over half the parmesan. Ladle over half the warm milk mixture. Layer over the remaining potato and sweet potato and ladle over the remaining milk mixture. Sprinkle over the remaining parmesan. Set aside for 5 minutes to soak.
- Step 3
Cover the dish with foil. Bake for 50 minutes. Increase the oven to 200C/180C. Uncover the dish and bake for a further 20-25 minutes or until the potato is soft and tender and the top is golden and crunchy. Sprinkle with the extra thyme, if using.
Serving size: 63
Recipe courtesy of taste.com.au