Ingredients
600g sweet potato, peeled
½ bunch kale, finely chopped
1 large red onion, halved and sliced thinly
150ml cream
1 cup grated tasty cheese
1 clove garlic, sliced
100ml vegetable stock
Salt and pepper
Method
Preheat oven to 180 degrees. You will need a lasagne dish or similar size ovenproof baking tray for this recipe. Slice peeled potatoes into thin discs and layer alternately with chopped kale and red onion, seasoning well between each layer. Mix together cream and stock and pour over potatoes. Cover with a top layer of baking paper then foil. Bake for 20-25 minutes. Remove baking paper and foil and sprinkle over grated cheese. Bake for a further 10-15 minutes until potates are easily pierced with a knife.
