NZ Woman's Weekly

Kumara and thyme gratin

  • Total time

    60 minutes
  • Servings

  • Courses


Ready in 1 hour, serves 4.

  • 1kg kumara, peeled and chopped
  • 30g butter
  • 1/4 cup milk
  • 1 egg
  • 2 tbsp fresh thyme chopped
  • 1/4 cup grated parmesan
  • Zest of 1 orange
  • Freshly cracked pepper
  • 1/2 -1 tsp sea salt


  • 1/4 cup grated parmesan
  • 1/4 cup grated gruyère
  • 1/2 cup fresh bread crumbs
  • 1 tbsp Italian parsley, chopped
  • 20g butter, chopped

1. Preheat oven to 180C. Lightly grease a 24 x 16 x 7cm deep oven-proof dish.

2. Cook kumara for 15 minutes in a large saucepan until tender. Drain and return to pan, add butter, milk and egg, then mash.

3. Add thyme, parmesan and orange zest. Mix well and season. Spoon into the prepared dish.

4. Combine all the topping ingredients in a bowl, then sprinkle on top of the mash.

5. Bake for 45-50 minutes until golden. Serve.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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