Creamy bake

Based on my previous cabbage gratin/bake, I have made this creamy vegetable bake which was delicious.


Serves 4:

1 hispy cabbage, shredded
1 courgette, sliced
400g potatoes, sliced
1 green pepper, diced
4 tomatoes, sliced
herbs of your choice
black pepper

For the sauce:
100g cheddar, grated
40g butter
40g flour
1 tsp salt
1 TBSP mustard
600ml milk
1 tsp Italian herbs
black pepper

+ dried breadcrumbs to sprinkle on top.


1. Parboil together the cabbage and potatoes for 5-10 minutes.

2. Place half of the cabbage/potatoes at the bottom of a big ovenproof dish. Add the courgette slices, green pepper, then the tomatoes, herbs and black pepper. Add the remainder of the cabbage/potatoes.

3. To make the sauce, melt the butter in a saucepan. Add the flour and whisk until well combined. Cook for 1 minute. Gradually add the milk whilst stirring. Bring to the boil until it thickens (you may need to add some flour to speed up the process). Once thickened, add the mustard, black pepper, herbs and half of the cheese. Mix well.

4. Pour the sauce over the vegetables. Sprinkle with the remaining cheddar and then with breadcrumbs.

5. Place in a 180C pre-heated oven for 25 minutes or until golden brown.

Serve with a slice of wholemeal bread.