Leafy leftovers and potato bake

Don't waster those leafy veggies that are past their best - use a mix of what you have on hand.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Leafy leftovers and potato bake
  • 60 gram butter, chopped
  • 1/4 cup plain flour
  • 3 cup milk, warmed
  • 125 gram cream cheese
  • 4 cup torn leftover greens (kale, baby spinach, silverbeet)
  • 750 gram potatoes, cooked, drained, crushed
  • 80 gram smoked leg ham, torn (optional)
Crunchy oat topping
  • 1/2 cup rolled oats
  • 1 tablespoon olive oil
  • 2 teaspoon fennel seeds, toasted
  • 1 teaspoon smoked paprika


Leafy leftovers and potato bake
  • 1
    Preheat oven to 180°C. Lightly grease an 8-cup baking dish.
  • 2
    In a medium saucepan, melt butter on low. Add flour and cook, stirring, for 1 minute. Remove from heat and gradually stir in milk. Return to heat and cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Season to taste.
  • 3
    Stir cream cheese and greens through (add a little water if sauce is very thick). Set aside.
  • 4
    Arrange potatoes in dish. Pour over sauce and greens. Top with ham.
  • 5
    Meanwhile, to make the topping; in a small bowl combine all ingredients. Mix well and sprinkle evenly over bake.
  • 6
    Bake for 25-30 minutes until bubbly and golden on top. Serve warm accompanied with crusty bread if liked.


If using raw potatoes, slice thinly on a mandolin. Serve bake as a side with your choice of meat or fish, if liked.

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