Kitchen & Cooking

Creamy Goat Cheese Veggie Bake


You know those nights when you don’t know what you want for dinner, you both fire several suggestions back & forth  but nothing quite makes the cut. Well that happened to us & this is how Creamy Goats Cheese Veggie Bake came to be a firm favourite in our house.

Mark ended the back & forth by deciding he would just go to the shops, grab some stuff & knock together something if I didn’t mind. (Having a chef in the house is great!)

So he came home with some ingredients, pulled stuff out of the fridge & made this amazing dish. It smelled & tasted so delicious that it need’s to be shared & I need to record it for myself so I can make it in the future.


1/2 of a Large Sweet Potato. Chopped in large pieces.

8 Chat Potatoes cut in half.

2 Medium sized Carrots cut in large pieces.

1 Onion.

1 Zucchini

5 Button Mushrooms chunky sliced.

Half a head of broccoli, Cut into Florets.

2 Cloves of Garlic.

200ml Sour Cream.

1/2 cup of grated tasty cheese.

1 Tsp Mixed Herbs.

Salt & Pepper to taste.

Marinated Goats Cheese to taste.


Preheat Oven to 180* – 200* Celcius.

Take your Sweet Potato, Chat Potatoes & Carrots. Put them in a oven proof pan, lightly coat in olive oil, add salt & pepper to taste & then roast until the Sweet & Chats potatoes start to go soft.


While waiting for them to roast, take your onion, garlic & mushrooms in a pan with olive oil & salt & pepper, saute until slightly brown & then remove from heat.


Once the  potato mix is ready, mix all of them, the onion mushroom mix & the remaining ingredients in an oven proof dish, top with tasty cheese & bake for 45 minutes – 1 hour, or until the cheese begins to golden at 180* celcius.


Serve hot & enjoy!

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