Cheese, tomato and potato loaf/pie – No 77

This was nice today for my dinner. I served it on a bed of spinach as I love my greens! I used the leftover cheese sauce I made last week and being vegan I used a dairy free cheese..

Cheese, tomato and potato loaf

  • 1 lb (450g) cooked new potatoes
  • 12 oz (350g) tomatoes
  • Cheese sauce (click here for recipe)
  • A little grated cheese (Daiya is a great vegan alternative here in Canada as it melts and tastes good!)


  1. Cut potatoes into slices about 1/4 inch thick
  2. Cut the tomatoes into slightly thicker slices
  3. Grease a 2lb loaf tin or an deep pie dish
  4. Pre-heat oven to 180c (350F)
  5. Arrange a third of the potatoes in a neat layer in the dish and cover with some of the cheese sauce and then half the tomatoes
  6. Put in half the remaining potatoes with the rest of the sauce and tomatoes and finally cover with the rest of the potato slices
  7. Season, add onion slices, dried herbs and a little grated cheese
  8. Cover and cook for 45 minutes
  9. Uncover and cook for 15 minutes until brownedServes 4

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