Potato and Butternut Bake
Recipe Type: Vegetarian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Good filling meal for those days you don’t feel like any meat. Can also be made with onion and leek.
Ingredients
- 4 Med Potatoes
- 120 g Butternut
- 1 tbs Butter
- 1/2 Cup Spring Onions
- 1 Clove Garlic
- 1 Cup Grated Cheddar Cheese
- 2 tsp Vegetable or Chicken Stock Powder
- 1 1/2 Cups Fresh Cream
- Salt and Freshly Ground Pepper to Taste
- 2 tbs Dried Breadcrumbs
- 2 tbs Fresh Chives
Instructions
- Preheat oven to 180° C
- Peel and slice thinly the potatoes and butternut
- Chop the spring onions and crush the garlic
- Heat the butter in a small frying pan and fry the spring onions and garlic till translucent ((3 – 4 min)
- Set aside
- Lightly grease a shallow ovenproof dish
- Arrange alternating layers of potato, butternut, spring onion/garlic mixture and 1/2 the grated cheese
- Finish with a layer of overlapping potato slices
- Mix stock powder and cream together and season to taste
- Pour this mixture over the potato, butternut casserole and sprinkle with the remaining 1/2 cup of the grated cheese
- Chop the fresh chives and mix with the breadcrumbs
- Sprinkle over the top and bake uncovered for 45 min, until golden brown