Creamy Vegetable Bake

  • Servings : 8-10 Toddler
  • Prep Time : 15m
  • Cook Time : 1:45 h
  • Ready In : 2:0 h

The weather at the moment is gorgeous. Crisp air, blue skies, crunchy leaves, my absolute favourite. I am embracing the cool times with all sorts of stews, soups and bakes. I kept this veggie bake very simple and it was nice and light so Harry could enjoy it too.I think it’s even better the next day as it firms up nicely.

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  • ¾ cup of thickened cream
  • ¾ cup of milk
  • 1 medium garlic clove, peeled and crushed
  • ½ brown onion, thinly sliced
  • 3 large desiree potatoes, thinly sliced (3-4mm use a mandolin if you have one)
  • 2 large zucchini, thinly sliced
  • 2 large parsnip, thinly sliced
  • ½ butternut pumpkin, thinly sliced
  • 1 cup, firmly packed grated cheese
  • ½ cup breadcrumbs (optional)
  • Salt and pepper (optional)


Step 1

Preheat oven to 200 degrees (180°C fan forced) -

Step 2

Peel, slice and prepare vegetables. Start with a potato layer, then parsnip, pumpkin, more potato, zucchini, more potato. -

Step 3

Combine the cream, milk, onion and garlic in a pouring jug. Pour the cream mixture over the top and cover with baking paper and aluminium foil. Bake for 1hour and 15 minutes, or until the potatoes are tender. -

Step 4

Increase oven temperature to 220°C (200 fan forced). Remove the baking paper and foil, sprinkle with combined breadcrumbs and grated cheese. Bake for a further 20 minutes  -

Step 5

Allow the vegetable bake to stand for 10 minutes before serving to let the sauce completely thicken -

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Recipe Comments

  1. posted by Emma on March 28, 2013

    Big hit… thanks for this, the only thing i didn’t use was the breadcrumbs. The best part so easy i’m even making it for tomorrow as a side for dinner for all the adults. Have a Happy Easter. Emma

  2. posted by Rachel on December 8, 2013

    Hi, unfortunately this recipe has some issues… I needed a quick dinner so the 15 mins prep and 30 mins cooking time sounded perfect. I bought all the ingredients and started getting everything together and realised there is no instruction as to what to do with the onion. Also you mention the cream mixture yet fail to say what is mixed with the cream? The final problem was realising that cooking time was not actually 30 mins but 1 hour and 35 mins PLUS 10 mins cooling time. Total fail in my household tonight. It will come out of the oven 10 minutes after we are usually in bed, which we will need to wait to cool before refrigerating. Anyhow.. of to the vegemite sandwich i am having for dinner instead 🙁

    • posted by Allie on December 23, 2013

      Hi Rachel,
      I am so sorry you had problems with the recipe. This is an older recipe and when it was converted to the new site there were a few glitches – which I have now fixed. I hope that you were able to enjoy the bake the following day. Ax

      • posted by Gemma on February 24, 2014

        Can u explain about baking paper and tin foil do u mean cover the whole dish and food with it ? And how many layers did u use including cream mixture my email address i cant access so could u please let me know via my Facebook which is gemma whatley thanks x

  3. posted by Kirsty on December 5, 2015

    This was lovely! I added a few rashers of bacon and used light cream for cooking instead of thickened cream. This did make the end result a bit runny so I’ll add less milk next time but very tasty! Thanks.

  4. posted by lis mcgee on February 13, 2022

    This is now my go to favourite recipe. so delicious thanks!


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