Ingredients
AVAILABLE FROM SCENIC RIM FARM BOX
500g potatoes, peeled
150ml cream
½ bunch kale, finely chopped
2 bunches baby broccoli, sliced thinly lengthways
1 cup grated tasty cheese
FROM YOUR PANTRY
1 clove garlic, sliced
100ml vegetable stock
Salt and pepper
Method
Preheat oven to 180 degrees. You will need a lasagne dish or similar size ovenproof baking tray for this recipe. Slice peeled potatoes into thin discs and layer alternately with chopped kale and broccoli, seasoning well between each layer. Mix together cream and stock and pour over potatoes. Cover with a top layer of baking paper then foil. Bake for 20-25 minutes. Remove baking paper and foil and sprinkle over grated cheese. Bake for a further 10-15 minutes until golden and potatoes are easily pierced with a knife.
