Serves 12. Preparation time 20 minutes. Cooking time approximately 55 minutes.
2kg new potatoes
2 tsp vegetable oil
400g leeks, chopped
600g courgettes, sliced
Black pepper and salt
400g vegetarian cheddar grated
400g vegetarian mozzarella grated
Sprigs of rosemary
500ml single cream
Preheat the oven to 180C/350F/Gas 4. Place the potatoes in a large pan of boiling water and simmer for 20 minutes. Drain, then allow to cool.
Fry the leeks and courgettes gently for 7 minutes then place them in the bottom of an ovenproof dish. Season with a good twist of black pepper.
Slice the potatoes and place a layer over the courgettes and leeks. Top with a layer of the cheddar and mozzarella. Place the rosemary sprigs on the cheese and cover with another layer of potatoes. Season with salt and pepper. Top with the cream.
Cover with foil and bake for 30 minutes.
Top with the remaining cheese and bake uncovered for 15 minutes. Serve with a green or tomato salad.