5 Meanwhile, grate 100 g of Cheddar (for me Parmesan). Remove the pan from the heat, season with salt and pepper (salt lightly because there is some in the cheese). Add 20 cl of liquid cream (10 for me) and half of the cheese.

Mix the mixture well and then pour it into a baking dish of adequate size to have, in the end, a thickness of vegetables of about 2.5 cm.
I used a terracotta baking dish of 23 cm in diameter.

6 Sprinkle with the remaining cheese and bake for about 20 minutes, until the surface of the dish is golden and appetizing.