This baked dish has so many variations and is great as a light meal or side dish.
125 ml (1/2 cup) milk or fresh cream
15 ml (1 Tbsp) chopped fresh origanum or 5ml (1 tsp) dried
5 ml salt
Freshly ground black pepper to taste
125 ml (1/2 cup) grated Cheddar cheese
Fresh herbs to garnish
Parboil the sweet potatoes with skin on until just soft. Drain and set aside.
Heat the oil and fry the bacon, add the onion and saute for a few minutes until soft. Add mushrooms and
Spur Durky Sauce, stirring lightly. Remove from heat and set aside. Whisk
Spur Cheese Sauce, milk, origanum and seasonings together. Cut potatoes into thick slices and layer half onto base of a greased oven dish. Spoon half the onion mix over, topped with cheese sauce.
Repeat layers with remaining ingredients and sprinkle grated cheese on top. Bake in a preheated oven at 180°C for about 25 minutes.
Serve warm from the oven. Garnish with rocket or any other fresh herbs.
This dish is suitable to make in an air-fryer. Simply make into smaller versions to fit.