Serves 4
• 150g of peeled red kumara, sliced thinly
• 8 rashers of butcher-cured smoked streaky bacon, cut into 2cm square pieces
• 1 medium red onion, peeled and sliced thinly
• 1 cup milk
• 1 cup cream
• 2 cloves garlic, crushed
• generous grind of salt and cracked pepper
• Preheat the oven to 180C
1. Layer the kumara, bacon and onion in an ovenproof casserole dish.
2. Warm the milk, cream, garlic and salt and pepper and pour over the layered ingredients. Cover with a lid or tin foil.
3. Bake in a medium oven for an hour. Check the kumara is well cooked.
4. Remove the lid or foil and return to the oven for 10 to 15 minutes to brown off the top (watch carefully so it doesn't burn).