Aged Red Leicester cheese and vegetable bake

    1 hour 10 min

    This lovely vegetable bake provides a great backdrop to highlight this lovely aged Red Leicester cheese.


    Hampshire, England, UK
    2 people made this

    Serves: 4 

    • 55g butter
    • 450g potatoes, peeled and sliced
    • 300ml vegetable stock, warmed
    • 2 tablespoons olive oil
    • 1 red onion, chopped
    • 2 small leeks, sliced
    • 1 clove garlic, minced
    • salt and pepper, to taste
    • 2 teaspoons paprika
    • 2 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon ground turmeric
    • 110g sundried tomatoes
    • 100g mozzarella cheese, sliced
    • 200g aged Red Leicester cheese, sliced

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas 4. Grease an ovenproof casserole dish.
    2. In a frying pan, melt the butter then add the potatoes and cook for 5 to 8 minutes, browning slightly. Arrange the potato in the base of the prepared casserole dish and pour over the stock.
    3. In the same frying pan, heat the oil. Add the onion, leeks, garlic, seasoning and spices and cook and stir until soft, about 5 minutes Add the sundried tomatoes and heat through. Spoon half of the vegetable medley into the prepared baking dish over the potatoes. Layer the mozzarella cheese on top then cover with another layer of vegetables. Place the sliced Red Leicester on top.
    4. Bake in the preheated oven until the potato is soft and the cheese melted and golden brown, 45 to 55 minutes. Remove from the oven and serve.

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    Delicious and comforting! Perfect on a cold winter night!  -  20 Nov 2013