BUTTERNUT AND SUNDRIED TOMATO POTATO BAKE

3 (120 g ea.) waxy/floury potatoes, peeled and thinly sliced
1 small butternut, peeled and sliced thinly
100 g sundried tomatoes
1 ml ground cumin
1 sachet potato bake – Garlic and Herb
450 ml milk
250 ml grated Cheddar cheese
salt and pepper to taste

Preheat oven to 180°C.
Layer half the potato slices over the base of a greased ovenproof dish.
Top with butternut slices and sundried tomatoes, and sprinkle with cumin.
Arrange the remaining potato slices on top.
Mix the Garlic and Herb potato bake contents with a little of the cold milk to make a smooth paste, before adding the rest of the milk.
Pour over the potatoes and sprinkle with grated cheese.
Bake in a preheated oven for 30 – 40 minutes until cooked through.

Photo and recipe: Adam Cloete