Potato, cauliflower, cabbage cheesy bake

Name: Potato, cauliflower, cabbage cheesy bake
Yield: 4-6 servings
Cuisine: British
Ingredients: 3-4 potatoes, peeled and chopped into chunks; 1 small cauliflower, broken into florets; 1 small hispi cabbage, chopped roughly; 600 ml whole milk; 50 g butter; 50 g plain flour; Salt and pepper; 75 g+ grated parmesan or cheddar; Optional: 1 tbsp mustard; 180 c Oven:

Alessandra @alessa

Cheesy veggie goodness.

Also good with a crumble or oat topping.

Cheesy veggie goodness.

Also good with a crumble or oat topping.

Alessandra @alessa

Cheesy veggie goodness.

Also good with a crumble or oat topping.

Cheesy veggie goodness.

Also good with a crumble or oat topping.

Saved

Ingredients

4-6 servings

3-4potatoes, peeled and chopped into chunks
1small cauliflower, broken into florets
1small hispi cabbage, chopped roughly
600 mlwhole milk
50 gbutter
50 gplain flour
Salt and pepper
75g+ grated parmesan or cheddar
Optional: 1 tbsp mustard
180 cOven:

Saved

Steps

1

Prep the vegetables: Boil the potatoes until tender. Drain. Boil the cauliflower and cabbage for 2-3 mins. Drain. Put all in a roasting tray. Break them down into small chunks if they are a bit big.
2

Prep the sauce: Warm the milk. In a heavy bottomed pan, melt the butter. When it’s foaming, add the flour and whisk hard for 2 mins. Take off heat. Add a little of the milk and whisk until it’s a smooth paste. Return to the heat, add the rest of the milk and keep whisking. Just before it comes to the boil, turn the heat down and simmer for about 7-10 mins - whisking regularly. The sauce should be thick. Stir in 3/4 of the cheese. And the mustard if using. Add a few grinds of pepper.
3

Pour the sauce over the veg. Make sure everything is well-coated. Sprinkle with the rest of the cheese. Bake until golden at 180c - about 25-30 mins.
4

Enjoy 😋