JONATHON MORAN

1kg white potatoes, peeled, thinly sliced 4 tomatoes, thinly sliced

1 large brown onion, halved, thinly sliced ¼ cup fresh basil leaves

100ml extra virgin olive oil

3 garlic cloves, crushed

2 anchovy fillets, finely chopped

2 tsp chopped fresh thyme leaves, plus extra to serve

Preheat oven to 200C/180C fan-forced. Arrange potato, tomato, onion and basil, overlapping, in a 3cm-deep, 23cm x 39cm oval baking dish. Combine oil, garlic, anchovy and thyme in a small bowl. Season with salt and pepper. Drizzle over dish. Cover with greased foil. Place on a baking tray.

Bake for 1 hour. Uncover. Baste with cooking juices. Bake for 30 minutes or until golden. Serve sprinkled with extra thyme.

3cm-deep, 23cm x 39cm oval baking dish.

Use a mandoline to easily cut potato into super-thin slices. 6 potatoes, peeled 600g pumpkin 3 carrots, peeled

60g butter

100g baby spinach 12 eggs, beaten

300ml thickened cream ½ cup grated cheese

Preheat oven to 180C.

Lightly grease a lasagne dish.

Cut potatoes, pumpkin and carrots into small cubes.

Heat butter in frying pan and add the vegetables. Cover and cook for 10 minutes, stirring occasionally, until golden brown.

Add spinach and cook until wilted. Continue to cook until all the liquid has evaporated. Spoon into prepared lasagne dish.

Beat eggs and cream until combined. Season with salt and pepper, then pour egg mixture over the vegetables and top with cheese.

Bake for 35-40 minutes or until potato bake is golden brown.

To make this dish egg-free, replace eggs with Maggi Three Cheese Flavoured Potato Bake mix (with 310ml of milk).