1 medium sweet potato
1 can light carnation milk
1 tsp chicken stock powder (or 1 cube)
250g grated cheese
1 large oven proof dish
Preheat the oven to 180 degrees
Peel the sweet potato and carrots and slice thinly.
Thinly slice the normal potato (I only peel them if they are the ones with dirt on them)
Peel the onions and slice into rings
Place all of the veg into the dish so that it covers the base and builds up from there. I usually try to have it about 5-6cm in height. Depending how OCD you are determines how neat the layers are. Mine are pretty slap dash, but it doesn't affect the taste.
Open the light carnation milk and tip a little over the veg to make room in the tin. Add your stock powder and mix it in with the milk, pour over the veg.
Evenly spread the grated cheese over the top.
Place in the oven, uncovered, for about an hour, or until the top has started to brown and the veges are soft when you poke them with a fork.
You can make this the day before and just reheat it in a low oven
Be a bit healthier if you like by using light cheese
Add any veges you have around, I have used zucchini and pumpkin in the past too
You can omit the carrot and sweet potato if you want to go for a classic potato bake
I made this today and thought it might be nice next time to add bacon pieces to it