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Cheesy Vegetable and Potato Bake

Layers of potatoes, carrots and onions baked in a simple cheese sauce. Costs 55p per portion and makes a filling vegetarian main.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: british
Ingredients Method

Ingredients
  

  • 600g potatoes, thinly sliced
  • 2 carrots, thinly sliced
  • 1 large onion, thinly sliced
  • 40g butter
  • 40g plain flour
  • 400ml milk
  • 100g value cheddar, grated
  • 1 tsp English mustard
  • Pinch salt and black pepper
  • 1 tsp dried thyme

Method
 

  1. Preheat the oven to 190C/170C fan/Gas Mark 5. Grease a medium baking dish with a little butter.
  2. Layer the sliced potatoes, carrots and onion in the baking dish, alternating the layers and finishing with a layer of potatoes on top.
  3. Melt the butter in a saucepan over a medium heat, then stir in the flour to make a roux. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the milk, a little at a time, until you have a smooth sauce. Simmer for 3-4 minutes until it thickens enough to coat the back of a spoon.
  5. Remove from the heat and stir in three quarters of the grated cheese, the mustard, salt, pepper and thyme. Stir until the cheese has melted.
  6. Pour the cheese sauce evenly over the layered vegetables. Sprinkle the remaining cheese on top.
  7. Cover with foil and bake for 30 minutes, then remove the foil and bake for a further 15 minutes until the top is golden and bubbling. Let it stand for 5 minutes before serving.