Name: Potato, kumara and capsicum bake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: 500 gram potatoes, peeled, thinly sliced; 250 gram kumara, peeled, thinly sliced; 150 gram bought chargrilled red capsicum, drained; 50 gram butter, chopped; 1 tablespoon plain flour; 300 millilitre pure cream; 1 cup (250ml) salt-reduced chicken stock; 1/2 cup (140g) dijon mustard; 2 cup (140g) fresh sourdough breadcrumbs; 1/2 cup (40g) finely grated parmesan; 1/4 cup finely chopped flat-leaf parsley; 2 teaspoon mustard powder; 2 tablespoon olive oil

Ingredients

500 gram potatoes, peeled, thinly sliced

250 gram kumara, peeled, thinly sliced

150 gram bought chargrilled red capsicum, drained

50 gram butter, chopped

1 tablespoon plain flour

300 millilitre pure cream

1 cup (250ml) salt-reduced chicken stock

1/2 cup (140g) dijon mustard

2 cup (140g) fresh sourdough breadcrumbs

1/2 cup (40g) finely grated parmesan

1/4 cup finely chopped flat-leaf parsley

2 teaspoon mustard powder

2 tablespoon olive oil

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 6 cup-capacity ovenproof baking dish.

2.Arrange half of potato over base of dish. Add kumara and capsicum, then top with remaining potato.

3.Melt half of butter in a medium saucepan on low heat. Add flour and cook, stirring, for 1-2 minutes, until mixture thickens. Gradually stir in cream and stock, until well combined and smooth.

4.Simmer, stirring, for 3-4 minutes, until sauce boils and thickens. Whisk in Dijon mustard.

5.Pour mustard sauce over vegetables. Cover with foil. Bake for 1 hour, until vegetables are tender.

6.Meanwhile, combine breadcrumbs, parmesan, parsley and mustard powder. Add oil and toss well to combine.

7.Preheat grill to high. Remove foil from dish and scatter with breadcrumb mixture. Dot with remaining butter. Grill for 3-5 minutes, until golden. Serve.

To reheat leftover bake, preheat oven to 160°C (140°C fan-forced). Cover bake and heat for 10-15 minutes, until heated through. This bake is not suitable to freeze.
Note

Women's Weekly Food