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Two potato bake

Serves: 8
Prep: 10
Cook: 60

    Deliciously creamy and tasty, this bake has the best of both worlds, combining kumara and potato into a dish that‘s the perfect complement to any baked meal.

    Ingredients

    • 1kg kumara, peeled and thinly sliced
    • 1kg potato, peeled and thinly sliced
    • 35g packet salt-reduced french onion soup
    • 2 x 375g can light and creamy evaporated milk
    • 3 slices wholemeal bread, crumbled
    • 1 tbs parmesan cheese, grated
    • ¼ cup pine nuts

    Method

    1. Preheat oven to 180°C. Layer kumara and potato in a 20cm x 35cm rectangular ovenproof dish.
    2. Sprinkle with soup mix. Pour over evaporated milk.
    3. Combine fresh wholemeal breadcrumbs, parmesan and pine nuts and sprinkle over potato.
    4. Bake for 1 hour or until golden and slightly thickened.

    Tips

    • To make this recipe gluten free, try gluten-free bread to make bread crumbs, or for a crunchy alternative, try crushed gluten-free cornflakes.
    Remember to always check the label of each ingredient to ensure it is gluten free.

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