2 cup(s), (500ml)
4 bag(s), (2 sprigs)
4 clove(s), crushed
Red skin potato
850 g, (1kg peeled), thinly sliced
Orange sweet potato (kumara)
350 g, (400g peeled), thinly sliced
3 small, cut into ribbons with a peeler
Grated parmesan cheese
- Lightly spray a 23cm square baking dish or cake tin with oil. Preheat oven to 200°C or 180°C fan-forced.
- Place milk, thyme and garlic in a medium saucepan over medium heat. Bring to the boil. Remove from heat. Stand for 10 mins to infuse. Remove and discard thyme and garlic.
- Arrange half the potato and sweet potato over base of prepared dish. Top with half the zucchini. Top with remaining potato and sweet potato and then zucchini. Pour over milk. Press vegetables down slightly to compress. Sprinkle with cheese. Cover with foil. Bake for 30 mins. Uncover and bake for a further 20-30 mins or until vegetables are tender and golden. Stand for 10 mins before serving.