I made this today when I was at a bit of a loss, inspiration-wise. I had a lot of courgettes and leeks left over, and Sue bought some cottage cheese (which I haven’t bought for years). This is the result, and whilst not the healthiest tea I’ve done (cheese sauce, cottage cheese layer and cheese on top!), it was certainly soon polished off by the ravenous little veggies who live here…
60g butter (20g for frying, 40g to make the roux)
2 medium leeks, thickly sliced
100g button or chestnut mushrooms, thickly sliced
2 large courgettes, thickly sliced at 45 degrees
2 sticks celery, halved lengthways then chopped
salt & pepper
2 tsp Herbes de Provence
75g cottage cheese
100g cheddar cheese, grated
50g plain flour
50g fresh breadcrumbs
1. Pre-heat the oven to 190C/Gas Mark 5.
2. Melt the butter in saucepan, then add the courgettes, celery, mushrooms and leeks and stir-fry until soft.
3. Add the herbes de provence and seasoning and stir well.
4. Pour half the mixture in a large oven-proof dish and spread the cottage cheese over, before covering with the rest of the vegetable mixture.
5. Meanwhile, make a cheese sauce by melting 40g butter in a small saucepan before adding the flour. Stir to form a roux and cook off for 3 minutes. Add the milk and 50g grated cheese, season well and stir to form a creamy sauce.
6. Pour the sauce over the vegetables and top with the breadcrumbs and remaining cheese.
7. Place in the oven and bake for approx. 20 minutes until brown and bubbling.
8. Serve immediately with herby new potatoes.