Vegetable Gratin

4 portions

150 g Ridder
2 tomatoes, halved
2 sweet fennel, boiled
2 potatoes, boiled
100 g cauliflower, boiled
100 g broccoli, boiled
or other vegetable leftovers
1 tsp. salt
1 tsp. lemon pepper
Fresh herbs, basil or thyme

How to do

Bake in ovenproof dish at 220 °C (425°F) for approx. 10 minutes.

Butter an ovenproof dish; arrange the tomatoes evenly in the dish and distribute the other cooked vegetables around them. Sprinkle with spices and herbs and cover everything with slices of Ridder. Bake the dish until the cheese has melted and everything has warmed through. Serve with fresh bread.