This Gluten Free Kumara Gratin is a really delicious accompaniment to a Roast Meal.
I used one variety of Kumara, (Orange) but this Dish could be made using any variety.
Chicken Stock is in so many Recipes including this one and trying to find a Gluten Free Stock that is readily on hand can be rather difficult at times.
I have found in my local Supermarket “Massel” Chicken Stock Powder which I find is ideal. Excellent for Savoury Dishes, Soups, Stews, Casseroles and Sauces.
The fresh aroma of chopped Thyme Leaves is so Earthy and Wintery which helps to enhance this Sweet Potato.
Over the top of the Kumara I grated Gruyere Cheese because of it’s nutty and sweet flavour.
- 1 cup Chicken Stock
- 450g Kumara, peeled and sliced to 1-2cm thickness
- 2 Cloves Garlic, crushed
- 1 White or Red Onion, sliced thinly
- 1 tablespoons fresh Thyme Leaves
- Salt and Pepper to season
- pinch of Nutmeg
- 1/2 cup Gruyere Cheese, grated
- Celery Salt, seasoning
Preheat Oven to 180ºC.
Grease a 24cm x 18cm Oven Proof Dish.
Wash, peel and slice Kumara, add to a medium sized Pot.
Peel Onion and slice thinly, add to Pot along with the crushed Garlic, Pepper and Salt, Nutmeg and Thyme Leaves.
Add 1/2 cup of boiling Water to a Jug and stir in 1 teaspoons of Chicken Stock Powder. Keep stirring until Stock Powder dissolves. Pour over the ingredients already in the Pot.
Bring to the boil then turn temperature down so you have a gentle simmer. Cook for about 8 minutes.
With tongs gently pick out the Kumara and place in even layers into your prepared Oven Proof Dish.
Over the Kumara pour the Stock liquid and Onions.
Grate Cheese over the top and give a sprinkle of Celery Salt.
Cook for about 25-30 minutes or until Kumara is tender and the top is golden.