Photo by Manja Wachsmuth, Vanilla Table
Kumara is the New Zealand name for the sweet potato; it was a staple of the Maori long before the Pakeha (white Europeans) touched the shores of Aotearoa. Translated from Te Reo Maori, New Zealand is known as “Land of the long white cloud”. The kumara flesh color ranges from pale yellow to rich red. This vegetarian recipe uses the sweeter and darker-fleshed variety, which in the US is, rather deceptively, known as a red yam. With melt-in-your-mouth, hot-out-of-the-oven layers of oozey cheese, kumara and vanilla caramelized onions, using vanilla for sweetness instead of the traditional marshmallow topped casserole, this no sugar 5-ingredient dish is a healthyish accompaniment to Thanksgiving turkey, roasted chicken or on its own as a vegetarian main dish. Feel free to substitute cheeses and add some fresh chopped herbs such as sage, parsley and basil if you like.
Serves 4-6
Ingredients
2 / 500g / 1lb kumara or sweet potato, orange
1tsp vegetable oil for baking pan
1 cup / 230g / 8 oz caramelized onions (see below)
1¼ cup / 100g / 3½ oz Parmesan cheese, grated
1¼ cup / 100g / 3½ oz mild gouda cheese, grated
fresh cracked pepper, to taste
1 fl cup / 240ml / 8 fl oz cream
VANILLA CARMELIZED ONIONS
Makes 4 cups*
½ fl cup / 120ml / 4 fl oz grapeseed or sunflower oil
½ cup / 100g / 3½ oz butter
8 med / 1kg/ about 2lbs brown onions, peeled, halved and thinly sliced
¼ cup / 60g / 2 oz vanilla pod**, split
* 1 cup caramelized onions = 230g/8 oz
**Alternatively add 2 tsp vanilla paste at end.
Place oil and butter in large 2-qt/2-L pot and heat over low heat until sizzling. Add sliced onions and sweat until translucent, stirring occasionally. Add split vanilla pods and continue to cook over low heat until onions are caramel colored, continuing to stir occasionally. Cover, refrigerate until needed. Can be frozen up to 3 months.
Directions
Preheat the oven to 350°F/170°C.
Peel and very thinly slice the kumara into a bowl or tray and set aside.
Lightly oil a small loaf pan or individual 8 fl oz/240 ml ramekins. Begin with a double layer of kumara, followed by a layer of caramelized onions. Scatter a bit of both cheeses on top and sprinkle with pepper.
Repeat layers 2–3 more times, finishing with the cheeses and pepper. Press the layers with the palm of your hand to level the top.
Slowly pour the cream a bit at a time over all and allow it to settle into the gratin. (Can be refrigerated at this point to bake the next day if wished.)
On a foil-covered baking tray (less mess!), bake for about 1 hour, until the top is golden brown and the kumara is fork-tender (test with a skewer). Let cool 20 minutes to set the gratin, which makes slicing easier.