Ingredients:
400 g potatoes, peeled and thinly sliced
300 g leeks or 300 g onions, thinly sliced
200 g carrots, peeled and thinly sliced
6 fresh basil leaves, torn or 6 fresh parsley, chopped
salt and pepper, to taste
50 g emmenthaler cheese or 50 g cheddar cheese, grated
olive oil, for brushing and drizzling
Directions:
Heat the oven to 180 C or 350 F.
Brush a dish with oil (earthenware is recommended) and mix the potatoes, carrots and leeks in the dish along with the parsley or basil, salt and pepper.
Spread evenly in the dish, cover with foil and bake for 60 minutes or until vegetables are tender.
Remove the foil, sprinkle with cheese and return to the oven until the cheese melts.
Serve hot straight from the dish.
Servings: 4-6
Time preparation: 15 min.
Time total: 75 min.