Spring Vegetable and New Potato Bake
Preparation 20 mins, Cooking 55 mins
Serves 12
Egg-Free, Gluten-Free, Nut-Free, Suitable for Freezing, Wheat-Free

Ingredients
- 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
Method
- Preheat the oven 180ºC/gas mark 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.
If you enjoyed this recipe, please consider making a small donation to help us develop more recipes
Membership
Join the Vegetarian Society from just £3 a month and claim your exclusive membership pack containing:
- A Welcome Booklet: packed with delicious recipes.
- Membership Card: to unlock discounts on veggie and vegan products.
- Members-Only Magazine: the latest edition filled with news, articles, tips and more.
- 7-Day Meal Plan: nutritionally balanced and budget-friendly.
- Exclusive eBooks: learn delicious recipes from the experts at the Vegetarian Society Cookery School.