Cheesy Potato and Vegetable Bake

This Cheesy Potato and Vegetable Bake is a comforting and delicious dish that’s perfect for any meal of the day. Whether you serve it as a hearty breakfast, a side dish for dinner, or a main course, the combination of potatoes, carrots, bell peppers, onions, and cheddar cheese makes this dish both flavorful and satisfying. The diced potatoes form the base, giving the dish its signature hearty texture, while the cheddar cheese melts beautifully, creating a gooey, rich layer that ties everything together. Fresh parsley and black pepper brighten up the flavors and add just the right amount of seasoning.

What sets this dish apart is its versatility. You can easily customize it by adding different vegetables, or even toss in some protein like cooked chicken or sausage to make it even heartier. The best part? It’s simple to make and uses ingredients you probably already have on hand, making it a convenient option for busy days.

Full Recipe:

Ingredients

For the Bake:

  • Potatoes – 3, peeled and diced
  • Onion – 1, finely chopped
  • Carrot – 1, peeled and grated
  • Bell pepper – 1, diced
  • Fresh parsley – a handful, chopped
  • Egg – 1 large
  • Milk – 100 ml (3.4 oz)
  • Flour – 120 g (4.2 oz)
  • Cheddar cheese – 150 g (5.3 oz), shredded
  • Olive oil – for sautéing and greasing the dish
  • Salt – to taste
  • Black pepper – to taste

Step-by-Step Instructions

1. Prepare the Vegetables:

  • Peel and dice the potatoes: Start by peeling the 3 potatoes and dicing them into bite-sized pieces. Set them aside in a bowl.
  • Chop the onion and bell pepper: Finely chop the onion and dice the bell pepper, keeping them separate. Grate the carrot.
  • Fresh parsley: Roughly chop a handful of fresh parsley, setting it aside for later.

2. Sauté the Vegetables:

  • In a large skillet, heat a drizzle of olive oil over medium heat.
  • Cook the onion: Add the finely chopped onion to the skillet and sauté for about 3-4 minutes, until softened and translucent.
  • Add the bell pepper and carrots: Stir in the diced bell pepper and grated carrot, and cook for another 3-5 minutes, until the vegetables start to soften.
  • Remove the skillet from heat and allow the sautéed vegetables to cool slightly.

3. Prepare the Batter:

  • In a large mixing bowl, crack 1 egg and whisk it lightly.
  • Add the milk: Pour in 100 ml of milk, whisking until combined with the egg.
  • Stir in the flour: Gradually add the 120 g of flour to the mixture, stirring continuously to avoid lumps.
  • Season the batter: Add a pinch of salt and a few grinds of black pepper to taste. The batter should be smooth and slightly thick.

4. Combine Everything:

  • Add the diced potatoes to the batter, making sure they are well coated.
  • Stir in the sautéed vegetables and mix until everything is evenly distributed.
  • Fold in the 150 g of shredded cheddar cheese, reserving a small handful for topping the bake later.
  • Add the parsley: Finally, fold in the chopped fresh parsley for a pop of flavor.

5. Bake the Dish:

  • Preheat your oven to 180°C (350°F).
  • Grease a baking dish: Lightly grease a baking dish (approximately 9×13 inches) with olive oil to prevent sticking.
  • Pour the mixture into the dish: Pour the potato and vegetable mixture into the greased baking dish, spreading it out evenly.
  • Top with cheese: Sprinkle the remaining cheddar cheese over the top for a golden, cheesy crust.
  • Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
  • Cool: Once baked, remove the dish from the oven and let it cool for 5-10 minutes before serving.

Cooking Tips

  • Parboil the Potatoes: If you prefer a quicker bake time, you can parboil the diced potatoes for 5-7 minutes before adding them to the batter. This will help them cook faster in the oven and ensure they are tender.
  • Customize the Vegetables: Feel free to add other vegetables to this bake, such as zucchini, mushrooms, or spinach. You can also throw in cooked sausage, chicken, or bacon for added protein.
  • Cheese Variations: While cheddar is a classic choice, you can experiment with other cheeses like mozzarella, gouda, or even a mix of cheeses for a richer flavor.
  • For a Crispier Top: If you want a crispier, crunchier top, you can sprinkle some breadcrumbs or extra shredded cheese over the top before baking.

Storage

  • Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in the oven at a low temperature until warmed through.
  • Freezing: You can freeze this dish before or after baking. If freezing before baking, assemble the dish, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 1 month. When ready to bake, let it thaw overnight in the refrigerator and bake as directed. If freezing after baking, allow the dish to cool completely, then freeze individual portions in airtight containers.

Nutritional Facts (per serving, based on 6 servings):

  • Calories: 320 kcal
  • Protein: 10 g
  • Fat: 18 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Sugar: 3 g
  • Sodium: 520 mg

Please note that these values are approximate and depend on portion sizes and specific ingredients used.


FAQs

1. Can I make this dish dairy-free?

Yes! To make this dish dairy-free, simply substitute the milk with a plant-based alternative such as almond, soy, or oat milk, and use a dairy-free cheese.

2. Can I make this dish gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend is suitable for baking to maintain the structure of the dish.

3. What can I serve with this dish?

This bake is hearty enough to be served on its own, but it also pairs well with a fresh green salad or roasted vegetables. If you’re serving it as a side dish, it works beautifully alongside roasted chicken or grilled fish.

4. Can I prepare this dish in advance?

Yes, you can prepare the bake up to 24 hours in advance. Assemble the dish and store it in the refrigerator, covered, until you’re ready to bake. Simply bake as directed when ready.

5. Can I make this dish in individual servings?

Absolutely! You can divide the mixture into individual ramekins or muffin tins for smaller, personal-sized portions. Just reduce the baking time by about 10-15 minutes, depending on the size of the portions.


Conclusion

This Cheesy Potato and Vegetable Bake is a wonderfully versatile dish that’s easy to make and packed with flavor. The combination of potatoes, carrots, onions, and bell peppers provides a variety of textures, while the cheddar cheese adds richness and gooeyness. Whether served as a main dish or a side, it’s sure to be a crowd-pleaser for any meal.

The dish is also highly customizable, allowing you to swap in different vegetables or proteins to suit your preferences. Best of all, it’s made with simple, everyday ingredients, making it a convenient option for both casual dinners and more special occasions. With its crispy top, creamy interior, and rich flavors, this bake is sure to become a family favorite!