Potato and Vegetable Bake

Potato and Vegetable Bake Recipe – This tasty dish mixes soft potatoes, crunchy vegetables, and smooth cheese, creating a delicious combination of flavors and consistencies. Perfect for a nice family meal or a special event, this dish will make everyone at the table happy. Let’s begin!

Preparation Time:

• Prep: 20 minutes
• Rest: 15 minutes
• Cook: 1 hour
• Total: 1 hour 35 minutes

Ingredients:

• 3 large potatoes, peeled and shredded
• 1 onion, finely chopped
• 1 carrot, peeled and shredded
• 1 bell pepper, chopped
• Olive oil (for cooking)
• Salt (to taste)
• Chopped green onions
• 3 eggs
• 300 ml milk
• 200 g whole wheat flour
• 2 tsp baking powder
• 150 g grated cheese

Instructions:

1. Prepare Vegetables:
   • Shred the potatoes and place them in a large bowl.
   • Add the chopped onion, shredded carrot, and chopped bell pepper.
   • Heat olive oil in a pan and sauté the vegetable mixture until slightly softened. Season with salt and add chopped green onions.
2. Make the Batter:
   • Whisk the eggs in a separate bowl.
   • Combine the milk with the beaten eggs.
   • In another bowl, mix whole wheat flour with baking powder. Gradually add the flour mixture to the eggs and milk, stirring to combine.
3. Combine:
   • Mix the sautéed vegetables with the batter until well combined.
   • Let the mixture rest for 15 minutes.
4. Bake:
   • Preheat the oven to 200°C (400°F).
   • Grease a baking dish with olive oil. Pour in the vegetable-batter mixture and spread evenly.
   • Bake for 45 minutes or until golden and firm.
5. Top with Cheese:
   • Remove from the oven, sprinkle grated cheese on top, and return to the oven.
   • Bake for an additional 15 minutes until the cheese is melted and bubbly.
6. Serve:
   • Let it cool slightly before serving. Cut into squares and enjoy warm.

Serving Suggestions:

• Serve with a side salad or a dollop of sour cream.
• Pair with a hearty soup for a complete meal.

Tips:

• Squeeze out excess moisture from the potatoes before mixing them into the batter.
• Customize with additional vegetables like zucchini or spinach.
• Use your favorite cheese or a mix of cheeses like mozzarella and cheddar.

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven or microwave before serving.
• Freeze for up to one month; thaw and reheat before serving.

This recipe is vegetarian and nut-free, making it a versatile and satisfying dish for a family meal or gathering.