• 1 onion, diced
  • 2 red peppers, chopped ino 1 inch dice
  • 1 yello pepper, chopped into 1 inch dice
  • 1 small or 1/2 a large aubergine, cut into slices and then 1 inch dice
  • 1 courgette, cut into cubes
  • 2 carrotts, cut into small chunks
  • 4 tomatoes, diced
  • 3 cloves of garlic, sliced
  • 1 tsp herbs de provence or of your choice
  • gererous glug of olive oil
  • 4-6 potatoes, thinly sliced, no need to peel
  • 2 tbsp plain flour
  • 30g butter
  • 250ml milk
  • a good gandful of grated cheese
  • 2 handfuls of grated parmesan
  1. Preheat your oven to 160F/180C. In a large oven tray, put all your prepared vegetables, garlic and herbs then generously glug over your olive oil and stir to coat.  Roast in the oven for 1 – 1 1/2 hours, stirring occasionally.
  2. Meanwhile slice your potatoes thinly and set aside. Make your cheese sauce: melt the butter in a small pan, take off the heat and stir in your flour. Return to the heat and gradually add your milk stirring all the while until you have a nice thick sauce. Season. Take off the heat and stir in most of your grated cheese and a handful of grated parmesan.
  3. In a large oven dish, spoon in your roasted vegetables in an even layer. Top with the potato slices, slightly overlapping to cover the vegetables. Then pour over the sauce and smooth over the top. Scatter with the remaining cheeses and bake for 40-45 minutes until nicely browned and the potatoes are tender. Serve.