5.0|pc|Potato Peeled And Sliced|potato peeled and sliced.jpg|375.0
2.0|pc|Shallots finely chopped|finely chopped shallots.jpg|150.0
0.0|as required|freshly ground Black Pepper|ground pepper.jpg|20.0
200.0|g|Curly Kale|curly kale.jpg|200.0
1.0|pc|Leek Sliced Into Rings|leek sliced into rings.jpg|75.0
300.0|g|Trimmed Green Beans|trimmed green beans.jpg|300.0
1.0|pc|Cauliflower Cut Into Florets|cauliflower cut into florets.jpg|75.0
15.0|g|Butter For Cheese Sauce|butter.jpg|15.0
1.0|tbsp|Plain Flour For Cheese Sauce|flour.jpg|14.18
250.0|ml|Milk For Cheese Sauce|milk.jpg|250.0
200.0|g|Mature Cheddar Cheese Grated For Cheese Sauce|Reggiano Cheese grated.jpg|200.0
Preheat oven for 180°C / Gas mark 4.
Place half of the potatoes in a large baking dish.
Sprinkle chopped shallots over the top, along with knobs of butter.
Season with salt and freshly ground black pepper.
Add the curly kale, leek, green beans and cauliflower.
To make the cheese sauce, heat butter over medium heat in a frying pan.
Add the flour and stir with butter to combine well.
Slowly add milk to the pan, stirring constantly to ensure a smooth mixture.
Reduce heat to low and add half of the cheese.
Stir until cheese has melted, remove from heat and pour 3/4 of the mixture over the vegetables.
Layer the remaining potatoes on top of the cheese sauce and vegetables.
Cover with the remaining sauce.
Sprinkle remaining cheese over the top.
Bake in the preheated oven for 1 hour, or until vegetables are tender and cheese is crisp.