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Eating veggie » Recipes » Spring Vegetable and New Potato Bake

Spring Vegetable and New Potato Bake

Prep time 20 mins, cook time 55 mins

Serves 12

Suitable for Freezing, Egg-Free, Gluten-Free, Wheat-Free, Nut-Free


  • 2000g new potatoes
  • 2 tsp vegetable oil
  • 400g leeks, chopped
  • 600g courgettes, sliced
  • salt and pepper, for seasoning
  • 400g vegetarian Cheddar cheese, grated
  • 400g vegetarian mozzarella, grated
  • 2 sprigs rosemary
  • 500ml single cream


  1. Preheat the oven 180ºC/gas mark 4.
  2. Place the potatoes in a large pan of boiling water and simmer for 20 minutes. Drain, then allow to cool.
  3. 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.
  4. 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.
  5. Cover with foil and bake for 30 minutes.
  6. Top with the remaining cheese and bake uncovered for 15 minutes. Serve with a green or tomato salad.

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