Cozy Cheesy Root Veggie Bake for Little Tummies

Preheat your oven to 200°C (400°F) and lightly grease a shallow baking dish.

In a pot of boiling water, cook the diced white and sweet potatoes for about 8 minutes until just starting to soften, then drain well.

In your baking dish, combine the parboiled potatoes, diced carrots, and sliced leeks. Pour the vegetable broth over the top and sprinkle with the mixed herbs. Cover the dish tightly with foil and bake for 30 minutes.

Remove from the oven, take off the foil, and stir in the cornstarch slurry to thicken the juices. Sprinkle the grated cheese and breadcrumbs evenly over the top.

Return the dish to the oven, uncovered, for another 10-15 minutes until the cheese is melted and golden, and all vegetables can be easily mashed with a fork. Let it cool before serving.