Cheesy vegetable bake with honey glazed carrots

Layers of potato, kumara and pumpkin are cooked in a cheesy, bacon-laced sauce for this golden-topped vege bake

  • 25 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print
Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe on 21 March 2016. For details and a full breakdown of meal costs, see
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Cheesy vegetable bake with honey glazed carrots
  • 2 potatoes, thinly sliced
  • 2 rashers shoulder bacon, diced
  • 1 clove garlic, finely sliced
  • 1 cup grated cheese
  • 300 millilitre cream
  • 1 kumara, thinly sliced
  • 250 gram pumpkin, thinly sliced
  • 1/2 cup broccoli florets
  • 250 gram baby carrots
  • 2 teaspoon honey
  • 1 teaspoon toasted sesame seeds
Pantry items
  • 1 tablespoon butter for greasing
  • salt and pepper to taste


Cheesy vegetable bake with honey glazed carrots
  • 1
    Preheat oven to 180°C. Lightly grease a medium sized ovenproof dish.
  • 2
    Arrange half of the potato slices in a single layer followed by a little bacon, garlic, cheese and cream. Repeat this process with kumara and pumpkin slices.
  • 3
    Add broccoli florets every now and then, seasoning as you go. Add remaining potato slices then pour over remaining cream and sprinkle over cheese. Bake for approximately 45 minutes until golden brown.
  • 4
    Boil baby carrots until cooked to your liking, then remove and drain.
  • 5
    Coat carrots in honey and sesame seeds to serve.