Cheesy Baked Root Veggies

Makes 4 servings

Prep time: 15 mins

Cooking time: 60 mins

For a delicious and easy way to use up root vege, this cheesy bake makes for a decadent dish or moreish vegetarian meal. The ultimate comfort food!

Use any leftover veggies you have in the fridge or pantry! And if you don’t have leek, you can easily substitute for onion.

6 medium sized root vegetables, peeled – carrots, beetroot, kumara, potatoes, parsnips!
1 leek, finely diced
1 ½ cups Pams Cream
¾ cup Pams Tasty Cheddar Cheese, grated
¼ cup Pams Sage and Onion Stuffing Mix

Slice all the root vegetables into very thin rounds and set aside.
Add a splash of oil or knob of butter to a large fry pan over medium heat. Add the leek and sauté until completely soft and translucent. Add the cream and ½ cup of the cheese. Whisk to combine and season generously with salt & pepper.
Grease a baking dish and pour half the creamy leek mixture into the bottom of the dish. Layer the sliced root vegetables into the dish – we placed the vege in the dish vertically, to make a visually pleasing pattern, but they can be layered in any way!
Pour the remaining creamy leek mixture over the top of the vegetables and cover the dish with foil.
Place in the oven on fan bake at 200°C for about 35 minutes until the vegetables are soft (depending on what type of root vegetables you use you may need to slightly adjust the cooking time).
Remove the foil and sprinkle over the stuffing mix and the remaining cheese. Return uncovered to the oven for about 20 minutes until bubbling and golden.

6 medium sized root vegetables, peeled – carrots, beetroot, kumara, potatoes, parsnips!
1 leek, finely diced
1 ½ cups Pams Cream
¾ cup Pams Tasty Cheddar Cheese, grated
¼ cup Pams Sage and Onion Stuffing Mix