Recipes

Root Vegetable Bake

This comforting bake is made with layers of delicious root vegetables, parmesan and a crunchy Cheese Bites topping. It’s sure to be a family favourite this Autumn.

Savoury

Follow the steps

2 small Leeks, finely sliced

2 small Sweet Potatoes

2 White Potatoes

2 Carrots

2 Parsnips

1/2 Small Turnip

2 Garlic Cloves, crushed

200ml Double Cream

200ml Full Fat Milk

60g grated Parmesan

60g grated Cheddar

Salt & Pepper

1 x 100g pack of Dean's Extra Mature Cheddar Cheese Bites, crushed

Pack Cooked Chestnuts chopped - optional

Follow The Steps

Grease a deep 20cm x 20cm ovenproof dish and heat oven 180C fan.

Gently fry the leek in a little oil until soft. Set aside.

Peel and very thinly slice the rest of the vegetables.

Heat the cream, milk and garlic in a large deep pan and season. Add the sliced vegetables making sure they are all covered, simmer gently for 15 minutes turning occasionally.

Sprinkle a little of the parmesan in the bottom of the dish then a layer of vegetables, leeks and chestnuts, if using.

Repeat finishing with a layer of vegetables. Cover with foil and bake for 30 minutes.

Test with a skewer to see if the vegetables are soft. If not, return to the oven for another 10 minutes.

When the vegetables are soft, sprinkle the grated cheddar on top and then the Cheese Bites.

Return to the oven uncovered for 10/ 15 minutes until the top is golden.