Ingredients
- 1 large sweet potato
- 1 large red firm potato
- 1 red onion
- 1 yellow pepper
- 1 red pepper
- 1/2 head garlic, cloves peeled
- 4 tablespoons olive oil
- Freshly ground black pepper
- 4 1/2 ounces halloumi cheese, sliced as thinly as you can
Directions
Preheat the oven to 400 degrees F.
Cut the sweet potato into rough 1 1/2-inch cubes and the red potato slightly smaller (1-inch cubes) as the sweet potato will cook more quickly. Halve the red onion, then cut each half into 4 to 6 segments, discarding any tough outer skin. Seed the peppers and cut into 1-inch squares, and separate the cloves of garlic. Put everything into a 2-quart casserole dish, or whatever you want to use (it should be big, otherwise use 2 dishes) and, using your hands, give the vegetables a good coating of olive oil. Season with black pepper, but no salt as the cheese will make it salty (and anyway, the salt will make water leach out).
Bake for 45 minutes, by which time the vegetables should be cooked through and here and there tinged with brown. You'll need to turn the oven up to maximum heat or light the broiler for the endgame: so place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the broiler until the cheese has melted and turned slightly brown on top, about 5 to 10 minutes. Serve straight out of the casserole dish.
Photo: Double Potato and Halloumi Bake Recipe
















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By Anjoel22
Oakland, CA
on October 20, 2011
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Nigella hit a home run with this easy, peasy recipe. Just throw the ingredients in the baking pan and roast away while you unwind from your day. Though the Halloumi is a bit expensive, its worth a try if you've never had it. Think salty mozzarella that browns instead of melting. I am making this tonight with some vegetarian sausages instead and sour cream on the side. Its also a nice option for a brunch side. yum, Yum, YUM!
By rebecca_9476366
Dublin, OH
on January 01, 2010
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last night, so made this for our brunch with scrambled eggs and mimosas (just to use up the rest of the champagne.... Only had fingerling potatoes in the pantry but they worked out great. Have made this several times before and if you happen to have any leftovers, you can turn them into a delicious frittata. Happy 2010, everyone!
By lenfuchs_8559617
Princeton, NJ
on March 28, 2008
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These flavors work beautifully together -- the sweetness from the sweet potato and onion with the salty cheese and crispy veggies... perfection! Pair with a roast bird (or roast anything, really
Read all 6 reviews