Ingredients

• 1lb/450g potatoes, peeled and thinly sliced
• 8oz/225g carrots, peeled and thinly sliced
• 2 tsp freshly ground nutmeg
•   salt
•   freshly ground black pepper
• ½pt/300ml vegetable stock
• ½oz/15g low-fat hard cheese, grated

Method

1. Preheat the oven to Mark 4/180°C/350°F, then lightly grease a shallow 2pt/1.1L ovenproof dish.
2. Layer the potatoes and carrots with the nutmeg and seasoning in the dish.
3. Pour the stock over the vegetables.
4. Cover and bake for 1 to 1¼ hours.
5. Sprinkle with the grated cheese and return to the oven for about 15 minutes.

Notes