Red Leicester and Potato Bake Veg
HT MC English 75mins
Hot Vegetarian Vegetables Main Course Gluten
Wheat Free England British Europe
˝lb New Potatoes
teasp Caraway Seeds
Onions, thinly sliced
(sweet Pepper )
deseeded and sliced
tinned Chopped Tomatoes
Red Leicester Cheese, sliced
Place the potatoes in a large pan of water together with the caraway seeds.
to the boil and cook for 25 minutes.
Heat the oil in a pan, add the onions and gently fry for 5 minutes. Add the
and fry for a further 5 minutes then add the tomatoes, gherkins, salt and
Mix well and heat through.
Preheat the oven to 200C, 400F, Gas mark 6 and grease an ovenproof dish. In a
mix together the soured cream, egg yolks, salt, pepper and nutmeg.
Drain the potatoes, cool under running water and slice thickly. Place half the
slices in the dish, cover with half the sliced cheese then add the tomato
Top with the remaining potato slices then the remaining cheese slices.
Pour the egg mixture over the top, dot with butter and bake for 20 minutes.
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