Total Time
Prep 5 mins
Cook 30 mins

Ingredients Nutrition

  • 2 large potatoes, sliced
  • 1 small courgette, sliced
  • 12 aubergine, sliced
  • 4 tomatoes, sliced
  • 300 ml single cream
  • 1 vegetable stock cube
  • salt and pepper
  • 4 tablespoons chives, finely chopped
  • 200 g jarlsberg cheese, grated


  1. Preheat oven to 180°C and grease an oven proof dish.
  2. Bring the cream to the boil, add the stock cube and stir to dissolve.
  3. Add salt, pepper and chives. Blend in half the grated Jarlsberg until it melts and the sauce is smooth.
  4. Layer all the vegetables in the dish and pour in the sauce.
  5. Sprinkle the remaining grated cheese on top.
  6. Bake in mid oven for 30 - 45 minutes.
Most Helpful

4 5

I did a half batch of this to go with our roast lamb last night, without the eggplant. I didn't use Jarlsberg as it was too expensive, used Coon Swiss instead and light cream, very nice tasting dish which I'm sure we'll make again, thanks!