Cheesy Vegetable Bake with Honey Glazed Carrots

clock 35 minutes + 45 minutes bowl Serves 4

Ingredients

  • 2 potatoes, thinly sliced
  • 2 rashers shoulder bacon, diced
  • 1 clove garlic, finely sliced
  • 1 cup cheese, grated
  • 300 ml cream
  • 1 kumara, thinly sliced
  • 250 g pumpkin, thinly sliced
  • 1/2 cup broccoli florets
  • 250 g baby carrots
  • 2 tsp honey
  • 1 tsp toasted sesame seeds
  • 1 Tbsp butter for greasing
  • salt to taste
  • pepper to taste
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Method

  • 1. Preheat oven to 180°C. Lightly grease a medium-sized ovenproof dish.

  • 2. Arrange half of the potato slices in a single layer followed by a little bacon, garlic, cheese and cream. Repeat this process with kumara and pumpkin slices.

  • 3. Add broccoli florets every now and then, seasoning as you go. Add remaining potato slices then pour over the remaining cream and sprinkle over the cheese.

  • 4. Bake for approximately 45 minutes until golden brown.

  • 5. Boil the baby carrots until cooked to your liking, then remove and drain. Coat the carrots in honey and sesame seeds to serve.

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