About this recipe:An easy way to get your five a day, and delicious as well.
4 to 5 potatoes, peeled and sliced
2 shallots, finely chopped
50g (2 oz) butter
Salt and freshly ground black pepper to taste
1/2 (200g) bag curly kale
1 leek, sliced into rings
1/2 (300g) bag trimmed green beans
1 head cauliflower, cut into florets
For the cheese sauce
15g (1/2 oz) butter
1 tablespoon plain flour
250ml (8 fl oz) milk
200g (7 oz) mature Cheddar cheese, grated
Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven for 180 C / Gas mark 4.
Place half of the potatoes in a large baking dish. Sprinkle the chopped shallots over the top, along with knobs of butter. Season with salt and freshly ground black pepper. Add the curly kale, leek, green beans and cauliflower.
To make the cheese sauce, heat the butter over medium heat in a frying pan. Add the flour and stir with the butter to combine well. Slowly add the milk to the pan, stirring constantly to ensure a smooth mixture. Reduce heat to low and add half of the cheese. Stir until cheese has melted, remove from heat and pour 3/4 of the mixture over the vegetables.
Layer the remaining potatoes on top of the cheese sauce and vegetables. Cover with the remaining sauce. Sprinkle remaining cheese over top. Bake in the preheated oven for 1 hour, or until vegetables are tender and cheese is crisp.