LEEK, POTATO AND COURGETTE BAKE
A creamy vegetable bake. Great accompanied with steamed broccoli, asparagus and chicken or on its own as a vegetarian meal.
Provided by tidysue
Time 50m
Yield Makes 3 - 4 portions
Number Of Ingredients 0
Steps:
- Preheat your oven to 180 degrees (fan).
- Slice the leeks and the courgettes and place in a frying pan with a little oil to brown off slightly. Cut the potatoes into centimetre cubes and place in boiling water for about 3 minutes.
- Cook chicken according to instructions on the package.
- Spoon the leeks, courgette slices and potatoes out into a oven proof dish. Season with salt, black pepper and basil then cover with double cream mixing it all up together. Place the dish in the oven for 20 minutes.
- Remove from oven, sprinkle on the cheddar cheese and pop it back in the oven for a further 20 minutes or until cheese is golden.
- Boil or steam your broccoli, asparagus or spinach and serve together with the chicken.
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