Kumara Potato Gratin

Rosemary Infused Bechamel

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

fresh rosemary to serve

Rosemary Infused Bechamel

In a small saucepan, melt the butter over a medium heat. Stir in the flour, and cook until the mixture is well combined but still pale. Stir in the milk and cream, followed by the rosemary.

Reduce the heat to low and bring the bechamel to a simmer and cook for 5 mins. Add salt & pepper to taste. Remove the pieces of rosemary and discard.


Preheat oven to 200°C fan bake, and grease a 20 cm oven-proof fry pan with a little butter.

Rinse the kumara and potatoes until the skins are clean. Slice each kumara and the potatoes into even slices which are not too thick. Cover the bottom of the fry pan with a thin layer of each kumara & potato. Pour over the bechamel sauce to just cover the kumara and potato layers, sprinkle with 2 tbpsn of parmesan and 2 tsp chopped rosemary. Arrange the remaining kumara & potato slices on top almost vertically, and fan them around the fry pan in a circle with minimal gaps. Sprinkle over the remaining 2 tbspn of parmesan and 2 tsp chopped rosemary, followed by a good grind of salt & pepper.

Cover the fry pan with foil and bake for 45 – 55 mins in the oven or until the kumara and potatoes are tender when tested with a knife. Remove the foil and bake for an additional 20 – 30 mins to brown the top.

Serve immediately in the fry pan with a few sprigs of fresh rosemary.


Serves 4.