Your new family favourite – Cheesy Leek, Potato, and Cauliflower Bake
Leeks are a fantastic vegetable for gut health and digestion due to their prebiotic fiber content. Prebiotics help feed the good bacteria in your gut, promoting a healthy microbiome. Leeks are also rich in vitamins A, C, and K, as well as folate, making them beneficial for immunity, bone health, gut health and cardiovascular health. Including leeks in meals like this bake can help boost overall nutrient intake while supporting digestive wellness.
Potatoes are a great source of complex carbohydrates, which provide lasting energy they are also a great source of silica for healthy skin, hair and nails, along with potassium, essential for heart health and regulating blood pressure. Cauliflower, on the other hand, is a nutrient powerhouse, offering high amounts of vitamin C, K, and antioxidants. It’s also a good source of fibre, supporting digestion and helping to maintain a healthy weight. The combination of these two vegetables in the bake provides a balanced mix of energy and vital nutrients, making it a wholesome and filling meal option.
Ingredients:
2 large leeks (white and light green parts only), sliced thinly
4 medium potatoes, thinly sliced
1 small head of cauliflower, cut into small florets
1 cup of grated cheese
1 cup of milk or kefir or yoghurt
1 tablespoon olive oil
Salt and pepper, to taste
Fresh parsley, chopped (optional for garnish)
Instructions:
- Preheat oven: Set your oven to 180°C (350°F).
- Prepare the leeks: In a large pan, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5-7 minutes until soft and slightly golden. Set aside.
- Prepare the cauliflower: Steam, boil or microwave the cauliflower florets for 2-3 minutes until slightly tender. Drain and set aside.
- Layer the bake: In a greased baking dish, layer half of the sliced potatoes. Add the sautéed leeks and steamed cauliflower over the potatoes. Top with the remaining potato slices.
- Mix the milk and cheese: Season with salt and pepper.
- Pour over the veggies: Spread the mixture evenly over the layered vegetables.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 20-25 minutes, until the potatoes are tender and the top is golden and bubbly.
- Garnish and serve: Let cool slightly before serving, and optionally garnish with fresh parsley.
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