Veg Cheesie Bake

Veg Cheesie Bake

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About this recipe: A delicious, healthy bake to accompany rich meaty dishes.

Richard Lamb

Serves: 4 

  • 4 to 5 potatoes, peeled and sliced
  • 2 shallots or onions, finely chopped
  • 50g butter
  • Salt and freshly ground black pepper to taste
  • 1/2 bag leafy green like kale
  • 1 leek, sliced into rings
  • 300g trimmed french beans
  • 1 head cauliflower, cut into florets
  • For the cheese sauce
  • 15g butter
  • 1 tablespoon plain flour
  • 250ml milk
  • 200g mature Cheddar cheese, grated

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. Preheat oven for 180 C.
  2. Place half of the potatoes in a large baking dish. Sprinkle the chopped shallots over the top, along with knobs of butter. Season with salt and freshly ground black pepper. Add the curly kale, leek, green beans and cauliflower.
  3. To make the cheese sauce, heat the butter over medium heat in a frying pan. Add the flour and stir with the butter to combine well. Slowly add the milk to the pan, stirring constantly to ensure a smooth mixture. Reduce heat to low and add half of the cheese. Stir until cheese has melted, remove from heat and pour 3/4 of the mixture over the vegetables.
  4. Layer the remaining potatoes on top of the cheese sauce and vegetables. Cover with the remaining sauce. Sprinkle remaining cheese over top. Bake in the preheated oven for 1 hour, or until vegetables are tender and cheese is crisp.

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