Veggie Bake
Recipe: #18783
May 02, 2015
"A side we often enjoy and left overs freeze well and the DH just defrosts and heats in the microwave when he take them to work. I use Carisma potatoes a low GI potato."
Original is 6 servings
Ingredients
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- CHEESE SAUCE
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Nutritional
- Serving Size: 1 (367.4 g)
- Calories 411.2
- Total Fat - 22.3 g
- Saturated Fat - 11.2 g
- Cholesterol - 45.5 mg
- Sodium - 507.5 mg
- Total Carbohydrate - 35 g
- Dietary Fiber - 5.6 g
- Sugars - 7.5 g
- Protein - 19.5 g
- Calcium - 560.3 mg
- Iron - 1.3 mg
- Vitamin C - 39.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To make the cheese sauce melt the butter and then stir in the flour and cook for a couple of minutes and then add the milk and use a whisk to smooth out and then stir with a wooden spoon till thick.
Step 2
Take of the heat and add the grated cheese and stir till melted, season with white pepper if desired.
Step 3
Preheat the oven to 175C fan forced.
Step 4
To assemble the vegie bake in a large baking dish spread a little of cheese sauce on the base and then add a layer of potato slices slightly overlapping and then sprinkle the other vegies on top and then drizzle a little of the cheese sauce over the vegies.
Step 5
Continue layering the potatoes and vegies as in the above step finishing with a layer of potatoes (I usually get 4 layers of potatoes.
Step 6
Spread the rest of the cheese on top and sprinkle with the grated cheese and then sprinkle the paprika on the cheese.
Step 7
Put in the oven a bake for 1 hour, if the cheese is getting to dark cover with a lid or alfoil, you can test for doneness by inserting the point of a sharp knife which should pierce the bake with ease.
Tips & Variations
No special items needed.
1 Reviews
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