Ingredients
Vegetables & Beans
- 680 g (~1 1/2 lb) potatoes
- 1 red onion, chopped
- 1 courgette (zucchini), chopped
- 1 orange bell pepper, chopped
- 200 g (~7 oz) button mushrooms, chopped
- 300 g (~2/3 lb) plum tomatoes, halved
- 125 g (~4 1/2 oz) asparagus, chopped
- 400 g tin cannellini beans, drained (240 g when drained)
Cheese & Dairy
- 170 g (~6 oz / ~3 heaped Tablespoons) garlic and herb cream cheese
- 100 g (~1 cup) grated cheddar cheese
Other Ingredients
- 2 Tablespoons oil (for roasting potatoes)
Instructions
- Prepare Potatoes: Thoroughly wash the potatoes, leaving the skin on, and cut into bite-sized pieces. Place them in a baking or casserole dish and toss with 2 tablespoons of oil to coat evenly.
- Roast Potatoes: Roast the oiled potato pieces at 190°C (375°F) for about 30 minutes until they are fairly soft and beginning to crisp up on the edges.
- Chop Vegetables: While the potatoes roast, chop the red onion, courgette, bell pepper, and mushrooms into bite-sized pieces ready to add.
- Add Part-Roasted Potatoes and Vegetables: Mix the chopped vegetables into the pot with the part-roasted potatoes, ensuring everything is combined, then return the dish to the oven for another 15 minutes to roast them together.
- Prepare Tomatoes and Asparagus: Cut the tomatoes in half and chop the asparagus into bite-sized pieces to prepare for the final additions.
- Combine Remaining Ingredients: Add the tomatoes, asparagus, drained cannellini beans, and garlic and herb cream cheese into the baking dish. Mix well so the cream cheese begins to melt and coat the vegetables evenly.
- Season and Cover: Add salt and freshly ground pepper to taste if desired, cover the dish with a lid, and return it to the oven for 30-40 minutes until all vegetables are cooked through and tender.
- Add Cheddar and Finish Baking: Remove the lid, sprinkle the grated cheddar cheese evenly over the top, and bake uncovered for an additional 10 minutes until the cheese is melted and golden.
- Serve: Serve the cheesy vegetable potato bake warm, garnished with fresh parsley if desired for a pop of color and freshness.
Notes
- The potatoes can be left unpeeled for added texture and nutrients.
- If you prefer a sharper flavor, use mature cheddar or mix with Parmesan cheese.
- This dish can be made ahead and reheated; just add cheese at the end when reheating.
- For a vegan version, substitute the cream cheese and cheddar with plant-based alternatives.
- Feel free to vary the vegetables according to seasonality and preference.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
