Spring Vegetable & New Potato Bake
Free from:

Eggs

Gluten

Wheat
Serves 12. Preparation time 20 minutes. Cooking time approximately 55 minutes.
Ingredients
- 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
Method
- 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.