Creamy vegetable bake
Calorie controlled cooking spray
Vegetable stock cube(s)
½ cube(s), to make 100ml
Half Fat Crème Frâiche
2 clove(s), crushed
½ whole, medium, long neck part, peeled and sliced thinly into rounds
1 medium, trimmed and sliced into rounds
175 g, peeled and sliced thinly into rounds
1 bulb(s), sliced
1 large, sliced
Half Fat Cheddar Cheese
- Preheat the oven to 200°C, fan 180°C, gas mark 6.
- Mist a large baking dish with the cooking spray. Combine the stock, crème fraîche and garlic in a jug and season to taste.
- Layer the sliced vegetables in the dish, sprinkling thyme on top of each layer as you go. Pour over the crème fraîche and stock mixture.
- Cover the dish tightly with foil and bake for 1 hour. Remove the foil, sprinkle over the cheese and bake for another 15-20 minutes, until the dish is golden and bubbling.