Sausage, Kumara, Creamy Corn and Potato Bake

METHOD

1. Preheat oven 180C. Butter a large ovenproof dish, add the boiled kumara and potatoes and set aside.
2. Add the oil and onion to a large fry pan and gently fry for 10 mins over medium heat. Then add the garlic for a minute and finally the sliced sausages and chopped bacon. Fry until the bacon is cooked thoroughly and the sausage slices are browned off slightly. Add the frozen peas and corn for a minute or two, now gently fold this mixture through the kumara and potatoes in the ovenproof dish.
3. To make the sauce melt the butter in a medium saucepan over med-low heat. Add the flour and gently stir with a wooden spoon until it starts to bubble slightly – about a minute. Slowly add a third of the milk and using the wooden spoon keep stirring until the milk is absorbed fully int the roux. Add the remaining milk in thirds repeating the same method until you have a nice smooth sauce.
4. You can use a whisk towards the end if you need to help whisk out any remaining lumps. Remove from heat and whisk in the paprika, cream corn and both cheeses until fully melted and incorporated, check seasoning.
5. Pour the sauce over the prepared ingredients in the oven proof dish and gently fold through until evenly dispersed.
6. Sprinkle the top with extra grated cheese and paprika.
7. Bake in the oven for 30 mins until the top is golden and the sides are bubbling.
8. Allow to sit for 5 mins before serving as it will be very hot.