Preparation Time
Prep Time: 20 minutes
Rest Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 35 minutes
Ingredients
3 large potatoes, peeled and grated
1 onion, finely chopped
1 carrot, peeled and grated
1 pepper, finely chopped
Olive oil, for sautéing
Salt, to taste
Chives, chopped
3 eggs
300 ml milk
200 g wholemeal flour
2 tsp baking powder
150 g cheese, grated
Directions
Prepare the Vegetables:
Peel and grate the potatoes. Place them in a large bowl.
Finely chop the onion and add to the bowl.
Peel and grate the carrot, then chop the pepper. Add both to the bowl.
Heat a little olive oil in a pan over medium heat. Add the grated potatoes, onion, carrot, and pepper. Sauté until the vegetables are slightly softened. Season with salt and mix in the chopped chives.
Prepare the Batter:
In a separate bowl, beat the eggs.
Add the milk to the beaten eggs and mix well.
In another bowl, combine the wholemeal flour and baking powder.
Gradually add the flour mixture to the egg and milk mixture, stirring until well combined.
Combine and Rest:
Add the sautéed vegetables to the batter and mix until everything is well incorporated.
Let the dough rest for 15 minutes.
First Bake:
Preheat your oven to 200°C (400°F).
Grease a baking dish with olive oil.
Pour the vegetable mixture into the baking dish and spread it evenly.
Bake for 45 minutes or until the top is golden and the mixture is set.
Add Cheese and Final Bake:
Remove the dish from the oven and sprinkle the grated cheese evenly over the top.
Return the dish to the oven and bake for an additional 15 minutes at 200°C (400°F) until the cheese is melted and bubbly.
Serve:
Allow the bake to cool slightly before serving.
Cut into slices and enjoy warm.
Serving Suggestions
Serve with a side salad for a complete meal.
Pair with a dollop of sour cream or a light yogurt dip.
Enjoy with a warm bowl of soup.
Cooking Tips
Make sure to squeeze out excess moisture from the grated potatoes to prevent the bake from becoming too watery.
Feel free to add other vegetables like zucchini or spinach for extra nutrition.
Use your favorite type of cheese for the topping. A mix of mozzarella and cheddar works well.
Nutritional Benefits
Potatoes are a great source of potassium and vitamin C.
Wholemeal flour adds fiber and nutrients to the dish.
Vegetables provide a variety of vitamins and minerals.
Dietary Information
Vegetarian: This recipe is suitable for vegetarians.
Nut-free: This recipe does not contain nuts.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.
This dish can also be frozen for up to 1 month. Thaw and reheat before serving.
Why You’ll Love This Recipe
It’s a comforting and hearty meal perfect for any time of the day.
The combination of vegetables and cheese is always a hit.
It’s easy to make and can be customized with your favorite ingredients.
Conclusion
Please let me know in the comments how you enjoyed this recipe! Your feedback and support mean a lot to me. If you loved this Savory Potato and Vegetable Bake, don’t forget to share the recipe with your friends and family. Happy cooking and enjoy your delicious meal!