Ingredients:
2 large potatoes, sliced
1 small courgettes, sliced
1/2 aubergines, sliced
4 tomatoes, sliced
300 ml single cream
1 vegetable stock cubes
salt and pepper
4 tablespoons chives, finely chopped
200 g jarlsberg cheese, grated
Directions:
Preheat oven to 180 C and grease an oven proof dish.
Bring the cream to the boil, add the stock cube and stir to dissolve.
Add salt, pepper and chives. Blend in half the grated Jarlsberg until it melts and the sauce is smooth.
Layer all the vegetables in the dish and pour in the sauce.
Sprinkle the remaining grated cheese on top.
Bake in mid oven for 30 – 45 minutes.
Servings: 4
Time preparation: 5 min.
Time total: 35 min.