Potato & Carrot Bake (V)
A tasty, creamy bake that’s perfect to serve with a roast or simply delicious to eat on its own
Prep time: 20mins | Cook time: 45-60mins
Ingredients
- 5 baking potatoes
- 2 large carrots
- 2 garlic cloves (finely chopped)
- 20g butter
- 150ml double cream
- 200ml vegetable stock
- Salt and pepper to taste
Method
- Peel the potatoes and slice thinly
- Top and tail your carrots and slice thinly on the angle to give you long strips of carrot
- Take an oven-proof dish and line with butter
- Mix the potato and carrot slices and place into the oven-proof dish
- Push down lightly so the layers are flat
- Place the stock, double cream, garlic, and seasoning into a jug and mix well
- Pour the stock mixture over the potatoes and carrots
- Place in the oven at 160C for around 45-60 minutes until the top has a nice golden colour
- To test if cooked, insert a knife – it should be easy to put in and out
- Allow to stand for around 10 mins before serving
- Prepare to be wow-ed!
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Cooking times will vary according to your equipment specification and timings are given for guidance. We use a fan assisted oven for our recipes. Please follow instructions given on product packaging for best cooking instructions as these recipes are for guidance only. (V) indicates vegetarian recipe, (Ve) indicates vegan recipe. Double check all of your ingredients if you’re cooking for people with allergies, intolerances or food preferences.