Layered Vegetable Bake

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

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.

Ingredients Nutrition

  • 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
  • 13 cup cream
  • 2 tablespoons thyme leaves, roughly chopped
  • salt and pepper, to taste

Directions

  1. Heat butter in a frying pan and sauté the garlic and leek for 5 minutes, then add the spinach and cook a further minute.
  2. 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.
  3. 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.

Reviews

(3)
Most Helpful

Delicious, rich veggie lasagna with potatoes and sweet potatoes instead of noodles! I used local veggies from the winter farmers' market, and the spinach and cheese complemented the combo of potatoes. I made for Best of 2010 Cookbook Tag. Thanks for a new favorite!

Jociecee February 12, 2011

Fabulous dish. Made as directed using an entire 8 ounce brick of cream cheese. This is also gorgeous and worthy of celebrations such as brunch, Easter, etc. This is going into my Best of 2010 cookbook! Thanks, Tisme, for a real hit! Made for Photo Recipe Swap tag game.

mersaydees February 14, 2010

What a great veggie dish! I used 8 baby red Norland potatoes, 3 medium sweet potatoes and a 6 oz package of fresh baby spinach leaves. I blanched the spinach leaves for about a minute and then shocked them in some ice water. Using the same water, I sliced the potatoes into ¼ inch slices and parboiled them for about 8 minutes. I used a wonderful local sharp cheddar for the cheese. I took the precaution and lined my 9 ½ spring form pan with foil….as I don’t trust it to be liquid tight anymore. Popped it into the oven at 375F for 40 minutes and it was done to perfection. I alternated the white and orange colored potato slices into a spiral on both the top and bottom layer….With the dark green of the spinach and the light green of the leek sandwiched in between …it was almost too pretty to eat….but we did!!!!

Aroostook March 09, 2008

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