Cheesy Potato Bake

Cheesy Potato Bake

New Year means health kick, dry January & of course training for the marathon BUT there’s a whole lot of cheese left over in the fridge that I can’t risk being tempted with! I winged dinner tonight using leftover vegetables about to go out of date & cheese and so many asked for the recipe so here it is.

  1. Peel & boil 6 medium potatoes for mashing
  2. Grate your cheeses (I used cheddar, edam & red leicester, soft cheeses like brie and camembert aren’t recommended for young ones)
  3. Chop half an onion, fry until soft
  4. Add a garlic clove to the frying pan, stir in and put to one side
  5. Parboil left over veg (I used a brocolli, carrot & added frozen peas but you can use anything!)
  6. When the potatoes are boiled mash with a knob of butter, add the onion & garlic, then the vegetables and coat together
  7. Add into the potato & veg mix a handful of cheese and mix
  8. Spoon into a baking tray (I used a gratin dish for Frankie & a deep baking tray which I sectioned for Jack to bulk freeze BUT after I did so thought muffin trays would be a better idea to bulk freeze and portion for his little tummy)
  9. Sprinkle cheese on top and bake at 180 for 20 minutes

Frankie called it Mummys Potato Cheesecake! So easy to whip up especially midweek if you’re stuck! I didn’t think it needed meat or fish but you could definently add in salmon or chicken & any other veg!

I don’t act as though I’m a cook but for a whiz up meal and getting rid of vegetables going out of date for an easy meal mid week it was pretty damn tasty! Frankie approved!

Leave a Reply

Your email address will not be published. Required fields are marked *