Potato and Kumara Gratin with Spinach & Broccoli Salad

Spinach & Broccoli Salad

Gratin Ingredients 

400g Potatoes 

400g Kumara 

1 Leek 

2 crushed garlic cloves 

1 onion 

300ml cream 

150 ml milk 

85g grated Cheddar 

2 t cumin seeds 

Sea salt and ground pepper 

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  1. Preheat oven to 180°C fan bake 
  1. Peel the potatoes and kumara and thinly slice all the vegetables. Cook sliced onion in a pan, add crushed garlic and cumin seeds until onion slightly golden. 
  1. Butter an oven proof baking dish and place and repeat layers of kumara, onion and garlic, potatoes and leek.  
  1. Whisk milk, cream and season together and pour over the dish then scatter over the cheese. 
  1. Cover with tin foil and bake in the oven for 45 minutes. Remove the foil and bake for another 30-40 minutes until the top is light brown/golden and a knife can be inserted easily in the middle. 
  1. While the gratin is in the oven for the last 20 minutes start preparing the salad. Combine the broccoli, spinach, courgettes and carrots in a large bowl. For the dressing put all ingredients in a jar and shake until well combined pour over the salad just before serving. 
  1. When it is done remove gratin from the oven and allow to sit for about 10 minutes to cool down and set.