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Cheesy Vegetable Bake

Recipe Serves: 4-6
Preparation time: 10 mins
Cooking time: 30-40 mins


500g potatoes, peeled and halved
150g lardons (bacon bits)
100g shallots, sliced in rings
1 clove garlic, finely chopped
2 medium carrots, sliced thinly
100g baby mushrooms, halved
100g frozen peas
100g British Mature Cheddar Cheese, finely grated
2 eggs
300ml semi-skimmed milk
salt and pepper
2 tbsp flat leaf parsley, chopped



Preheat the oven to 180º C, gas mark 4. Have ready a buttered deep sided casserole dish.

Par boil the potatoes for 10 minutes in plenty of boiling salted water. Drain, cool slightly and thinly slice.

In a dry frying pan sauté the lardons for 2-3 minutes. Add the shallots and garlic and fry for 2 minutes.

Layer all of the vegetables and most of the cheese into the casserole dish, finishing with a layer of potatoes.

Beat the eggs and milk together. Season with salt and pepper and pour over the vegetables. Sprinkle the reserved cheese over the top.

Bake in the oven for 45 mins - 1 hour until set and golden brown. Serve hot garnished with the chopped parsley.

By kind permission of the British Cheese Board


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