Comforting and cheesy zucchini and potato bake

This zucchini and potato bake is so cheesy! Deliciously creamy and cheesy, this makes the perfect accompaniment to any dish, or can be eaten on its own as a meat-free meal.

My advice if cooking this dish is to par-cook the potato, so that they cook at a similar speed to the zucchini. I found that when I checked the dish at the 45-minute mark, the potatoes were still a little bit raw, but the zucchini was close to being done.

Serves 8-10.

Ingredients

• 1kg potatoes, peeled and sliced
• 2 large zucchinis, sliced
• 1/2 brown onion, finely sliced
• 300ml cream
• 1 clove garlic, crushed
• 1 tsp Dijon mustard
• 125g three cheese mix

Method

1. Preheat oven to 180C. Grease a large baking dish.
2. In a large pot, boil the potatoes for 10-15 minutes, or until soft (do not overcook). Remove from heat and set aside.
3. In a large bowl, whisk together cream, garlic and mustard. Add vegetables and stir to coat well in the cream mixture.
4. Layer potato and zucchini slices in prepared baking dish. Pour over any excess cream and onion. Cover with foil and bake for 45 minutes. Remove foil and sprinkle over cheese. Return to the oven for a further 25 minutes until golden and bubbling.