LEAFY LEFTOVERS & POTATO BAKE

SERVES 4 PREP 15 MINS COOK 30 MINS PER SERVE 2423kj COST $$$$$

60g butter, chopped ¼ cup plain flour 3 cups milk, warmed 125g cream cheese 4 cups torn leftover greens (kale, baby spinach, silverbeet – see tip) 750g potatoes, cooked, drained, crushed 80g smoked leg ham, torn (optional) CRUNCHY OAT TOPPING ½ cup rolled oats 1 tbsp olive oil 2 tsp fennel seeds, toasted 1 tsp smoked paprika

1 Preheat oven to moderate, 180°C. Lightly grease an 8-cup baking dish.

2 In a medium saucepan, melt butter on low. Add flour and cook, stirring, 1 min. Remove from heat and gradually stir in milk. Return to heat and cook, stirring, until sauce boils and thickens. Simmer 3 mins. 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 CRUNCHY OAT TOPPING Meanwhile, in a small bowl, combine all ingredients. Mix well and sprinkle evenly over bake. 6 Bake 25-30 mins until bubbly and golden. Serve warm accompanied with crusty bread, if liked.