- 1 cup of mushrooms, sliced
- 2 large potatoes, finely sliced (keep skin on)
- 2 carrots, finely sliced
- 1 stock cube
- 1 cup grated cheese
- 1 tbsp chopped rosemary (or other fresh herbs)
- 2 cups of milk.
Pre-heat oven to 175°C
In a medium sized roasting dish, layer the sliced potato, mushroom, and carrot
In a bowl mix together the stock cube, cheese, rosemary, and milk until well combined
Pour stock evenly over the vegetables in the roasting dish
Cover with tin foil and bake for 30 minutes
Remove from oven and take off tin foil
Bake for a further 30 minutes uncovered.
Recipe adapted from heartfoundation.org.nz