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Do you have some veggies, milk and cheese in the fridge? And some stale bread lurking in the bread bin? Then grab a few herbs and spices because you can make this incredibly delicious bake for yourself tonight.

This vegetarian bake is packed with delicious vegetables in a creamy cheese sauce and it's topped with crunchy homemade rosemary croutons. You're going to love it!

Here's how to make this tasty cheesy vegetable bake:

Ingredients

For the filling

350 g (12.5 oz) carrots

350 g (12.5 oz) potatoes

250 g (9 oz) swede

30 g (1 oz) butter, plus some to grease

1 tbsp garlic puree

350 g (12.5 oz) trimmed leeks

salt and pepper

For the sauce:

500 ml (17 fl oz) milk

30 g (1 oz) butter

15 g (0.5 oz) plain flour

100 g (3.5 oz) mature cheese

salt and pepper

For the topping:

6 slices of stale bread

100 g (3.5 oz) mature cheese

6 springs of fresh rosemary

Glug of olive oil

Instructions

Preheat the oven to 180C (160C fan, 350F). Slice the bread into sixths by slicing in half vertically and into thirds horizontally, then cut all the little square in half diagonally to create 72 little croutons. Place on a greased baking tray and bake for 8 minutes until crisp but not browned, then set aside. Don't turn the oven off. Peel the carrots, swede and potato and cut into 1 cm cubes Place in a pan of water, bring to the boil and cook for about 8 mins until just tender Meanwhile, melt the butter and garlic in a frying pan over a medium heat with a good pinch of salt and pepper. Finely slice the leeks and sweat in the butter for about 8-10 minutes. Place the leeks and drained veggies in a greased casserole dish. To make the white sauce, put the butter, flour and milk in the pan you used for the leeks and put over a medium heat. Whisk lightly until it thickens, then add in the grated cheese and stir until melted. Season to taste then pour over the veggies. Spread the croutons on top of the casserole and then sprinkle with grated cheese. Place the rosemary sprigs on top, then drizzle with olive oil. Bake in the oven for around 10 minutes until golden and bubbling.

Looks amazing, doesn't it? It tastes amazing too!

If you made this recipe at home, I’d love to hear what you think so don’t forget to leave a comment!

Here's that cheesy vegetable bake recipe again in a printable format:

Print Recipe 5 from 1 vote Cheesey vegetable bake A creamy vegetable bake with a crunchy topping of cheesy rosemary croutons. Prep Time 30 mins Cook Time 30 mins Total Time 1 hr Servings: 6 Author: Emily Leary Ingredients For the filling: 350 g ( 12.35 oz ) carrots

350 g ( 12.35 oz ) potatoes

250 g ( 8.82 oz ) swede

30 g ( 1.06 oz ) butter plus some to grease

1 tbsp garlic puree

350 g ( 12.35 oz ) trimmed leeks

salt and pepper For the sauce: 500 ml ( 1.06 pt ) milk

30 g ( 1.06 oz ) butter

15 g ( 0.53 oz ) plain flour

100 g ( 3.53 oz ) mature cheese vegetarian if required

salt and pepper For the topping: 6 slices of stale bread

100 g ( 3.53 oz ) mature cheese vegetarian if required

6 springs of fresh rosemary

Glug of olive oil Instructions Preheat the oven to 180C (160C fan, 350F). Slice the bread into sixths by slicing in half vertically and into thirds horizontally, then cut all the little square in half diagonally to create 72 little croutons.

Place on a greased baking tray and bake for 8 minutes until crisp but not browned, then set aside. Don't turn the oven off.

Peel the carrots, swede and potato and cut into 1 cm cubes

Place in a pan of water, bring to the boil and cook for about 8 mins until just tender

Meanwhile, melt the butter and garlic in a frying pan over a medium heat with a good pinch of salt and pepper.

Finely slice the leeks and sweat in the butter for about 8-10 minutes.

Place the leeks and drained veggies in a greased casserole dish.

To make the white sauce, put the butter, flour and milk in the pan you used for the leeks and put over a medium heat.

Whisk lightly until it thickens, then add in the grated cheese and stir until melted.

Season to taste then pour over the veggies.

Spread the croutons on top of the casserole and then sprinkle with grated cheese.

Place the rosemary sprigs on top, then drizzle with olive oil.

Bake in the oven for around 10 minutes until golden and bubbling. Tried this recipe? Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts! * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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