Ingredients:
3 large potatoes, peeled and grated
1 onion, finely chopped
1 carrot, peeled and grated
1 pepper, finely chopped
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:
All you need is a few simple ingredients to put together a yummy meal!
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- 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 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.
- Gradually add the flour mixture to the egg and milk mixture, stirring until well combined.
- In another bowl, combine the wholemeal flour and baking powder.
- 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:
- Cut into slices and enjoy warm.
- Allow the bake to cool slightly before serving.
Prep Time: 20 minutes | Rest Time: 15 minutes | Cook Time: 60 minutes | Total Time: 1 hour 35 minutes
Kcal: 350 kcal per serving | Servings: 6 servings
Serving Suggestions:
- Pair with a dollop of sour cream or a light dip.
- Serve with a side salad for a complete meal.
- Enjoy with a warm bowl of soup.
Cooking Tips:
- Feel free to add other vegetables like zucchini or spinach for extra nutrition.
- Make sure to squeeze out excess moisture from the grated potatoes to prevent the bake from becoming too watery.
- 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.
- Vegetables provide a variety of vitamins and minerals.
- Wholemeal flour adds fiber and nutrients to the dish.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Nut-free: This recipe does not contain nuts.
Storage Tips:
- Store leftovers in an in the 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:
- The combination of vegetables and cheese is always a hit.
- It’s a comforting and hearty meal perfect for any time of the day.
- 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!
The Savory Potato and Vegetable Bake is a delicious and nutritious dish that is perfect for any meal. Its combination of tender potatoes, crisp vegetables, and melted cheese makes it a versatile and comforting option that is sure to satisfy. Whether you’re preparing it for a family dinner, a holiday gathering, or just a simple weekday meal, this bake is a great choice. Its hearty ingredients and easy preparation make it a staple in any kitchen. Enjoy the rich flavors and comforting textures of this wonderful dish, and share the love with those around you. Happy cooking!