LAYERED VEGETABLE BAKE

Layered Vegetable Bake image

Another great find on the Kraft recipe site. It takes a little preparation, but well worth the while. Great as a side dish or even just to serve on its own! My family loves vegetables and they certainly love this.

Provided by Tisme

Categories Cheese

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 12

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Ingredients

25 g butter
2 garlic cloves, crushed
1 medium leek, white part only, thinly sliced
300 g baby spinach leaves, blanched, excess moisture squeezed out
600 g sweet potatoes, peeled, parboiled and cut into 4-5mm slices
500 g desiree potatoes, parboiled and cut into 4 - 5 mm slices
1 cup grated tasty cheese
125 g light cream cheese, softened
3 eggs
1/3 cup cream
2 tablespoons thyme leaves, roughly chopped
salt and pepper, to taste

Steps:

Heat butter in a frying pan and sauté the garlic and leek for 5 minutes, then add the spinach and cook a further minute.
Layer half the potatoes in the base of a lined 24cm round spring form tin. Top with the spinach and leek mixture, then top with remaining potatoes. Sprinkle grated cheese over the top.
Whisk together the cream cheese, eggs, cream, thyme and seasoning. Pour cream cheese mixture over the cheese and bake at 200ºC for 40-45 minutes. Serve with salad or your favourite cooked meat.

Nutrition Facts : Calories 418.6, Fat 22.3, SaturatedFat 12.9, Cholesterol 155.2, Sodium 378.6, Carbohydrate 40.7, Fiber 6.3, Sugar 6.5, Protein 15.9

*** Explore more Layered Vegetable Bake Recipes »

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