Layered Vegetable Bake

• 25 g butter
• 2 garlic cloves, crushed
• 1 medium leek, white part only, thinly sliced
• 300 g baby spinach leaves, blanched, excess moisture squeezed out
• 600 g sweet potatoes, peeled, parboiled and cut into 4-5mm slices
• 500 g desiree potatoes, parboiled and cut into 4 - 5 mm slices
• 1 cup grated tasty cheese
• 125 g light cream cheese, softened
• 3 eggs
• 1/3 cup cream
• 2 tablespoons thyme leaves, roughly chopped
• salt and pepper, to taste

1. Heat butter in a frying pan and saute the garlic and leek for 5 minutes, then add the spinach and cook a further minute.
2. Layer half the potatoes in the base of a lined 24cm round spring form tin. Top with the spinach and leek mixture, then top with remaining potatoes. Sprinkle grated cheese over the top.
3. Whisk together the cream cheese, eggs, cream, thyme and seasoning. Pour cream cheese mixture over the cheese and bake at 200u0b0C for 40-45 minutes. Serve with salad or your favourite cooked meat.

butter, garlic, only, baby spinach leaves, sweet potatoes, tasty cheese, light cream cheese, eggs, cream, thyme, salt

Taken from www.food.com/recipe/layered-vegetable-bake-274040 (may not work)