This yam recipe with vegetables and cheese features yams and baby corn cobs in Jalapeno Havarti cheese for a great accompaniment to chicken, steak or bacon.
This healthy, fast and easy to make cheesy au gratin recipe makes a great lunch or dinner side dish or main course for all ages. Tasted wonderful accompanying a meat main course. This recipe serves 4.
INGREDIENTS:
1 lb. baby corn cobs, diced
1 lb. yams, peeled and cubed
1 tbsp. sunflower oil
1 onion, chopped
1 tsp. chili powder
1 tsp. salt
1 tsp. black pepper
1/3 cup half and half cream
1 tbsp. butter
2 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
1 cup milk
1 ½ cups Jalpeno Havarti cheese, grated
METHOD:
Preheat oven to 375 F (190 C). Boil baby corn cobs and yams together until tender, about 15 minutes.
Meanwhile, heat oil in a pan. Add onion. Fry for 3 minutes until soft. Set aside.
Melt butter in another pan. Add flour until a thick paste is formed. Slowly add the milk until a smooth runny sauce is formed. Add salt and pepper. Set aside.
Drain potatoes and baby corn cobs. Add onion, oil, chili powder, salt, black pepper and cream. Mash well until smooth. Set aside.
Heat sauce on medium heat, stirring constantly until thickened. Remove from heat and add Jalapeno Havarti cheese. Stir until melted.
Put baby corn cobs and yam mixture in a greased ovenproof dish. Pour over cheese sauce and bake for 20 minutes until golden. Serve hot as a great accompaniment to chicken, steak or bacon.
