This Cheesy Vegetable and Potato Bake is a hearty, flavorful dish packed with nutritious vegetables and topped with a creamy garlic dill sauce. The combination of crispy potato molds, sautéed vegetables, and melted cheese makes this recipe a perfect comfort meal for any occasion.
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
Ingredients
- Potatoes: 350g (12.34 oz), grated
- Salt: 1 teaspoon
- Potato starch: 1-2 tablespoons
- Olive oil: For cooking
- Leek: 1, chopped
- Carrot: 1, grated
- Mushrooms: 120g (4.23 oz), finely chopped
- Red pepper: 1, chopped
- Garlic cloves: 2, minced
- Chives: Chopped, to taste
- Cherry tomatoes: 6, halved
- Eggs: 2 beaten, plus 1 for topping
- Cheese: 150g (5.3 oz), grated
- Greek yogurt or sour cream: 2 tablespoons
- Mayonnaise: 1 tablespoon
- Ketchup: 1 tablespoon
- Dried dill: To taste
- Garlic clove: 1, minced (for sauce)
Directions
- Prepare the Potatoes:
- Grate the potatoes and mix them with salt and potato starch.
- Shape the mixture into small molds or rounds and bake at 180°C (350°F) for 20 minutes until golden and crisp. Set aside.
- Cook the Vegetables:
- Heat olive oil in a pan over medium heat and fry the chopped leek for 3 minutes.
- Add the grated carrot and cook for another 3 minutes.
- Add the chopped mushrooms and fry for 5–7 minutes until browned.
- Stir in the red pepper and minced garlic, cooking for an additional 3 minutes.
- Make the Egg Mixture:
- In a bowl, beat 2 eggs and mix with the sautéed vegetables.
- Add chives and salt to taste. Pour the mixture into a greased baking dish.
- Assemble and Bake:
- Place the baked potato molds on top of the vegetable-egg mixture.
- Add the halved cherry tomatoes and crack an egg over the top.
- Sprinkle grated cheese over the dish and bake at 180°C (350°F) for 10 minutes, or until the cheese is melted and bubbly.
- Prepare the Sauce:
- In a small bowl, mix Greek yogurt or sour cream, mayonnaise, ketchup, dried dill, and minced garlic.
- Serve on the side or drizzle over the baked dish before serving.
Serving Suggestions
- Pair with a fresh green salad for a light accompaniment.
- Serve with crusty bread to scoop up the creamy sauce.
- Add a side of roasted vegetables for a hearty, nutritious meal.
- Top with extra chopped chives or parsley for a burst of freshness.
- Serve with a cup of tomato soup for a cozy, comforting dinner.
Cooking Tips
- Use a food processor to grate the potatoes and carrots quickly.
- Substitute the mushrooms with zucchini or eggplant for a different flavor profile.
- Ensure the potato molds are baked until crisp to hold their shape.
- Add smoked paprika or Italian seasoning to the vegetable mixture for extra flavor.
- Allow the bake to rest for 5 minutes before slicing for better structure.
Nutritional Benefits
- Potatoes provide potassium and fiber, supporting heart health.
- Carrots are rich in beta-carotene and antioxidants.
- Mushrooms offer essential vitamins like B and D.
- Eggs are an excellent source of protein and healthy fats.
- Greek yogurt adds probiotics, supporting gut health.
Dietary Information
- Vegetarian: Suitable for vegetarians.
- Gluten-Free: Ensure potato starch is labeled gluten-free.
- Low-Carb Option: Replace potatoes with cauliflower or zucchini.
Nutritional Facts (Per Serving)
- Calories: 290
- Protein: 14 g
- Fat: 18 g
- Carbohydrates: 22 g
- Fiber: 3 g
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 160°C (320°F) for 10 minutes or in the microwave for 2 minutes.
Why You’ll Love This Recipe
- Wholesome Ingredients: Packed with vegetables and protein for a balanced meal.
- Comforting Flavors: A combination of crispy potatoes, creamy sauce, and melted cheese.
- Easy to Make: Straightforward steps with ingredients found in most kitchens.
- Customizable: Swap out vegetables or adjust the seasoning to suit your taste.
- Great for Meal Prep: Prepare in advance and enjoy throughout the week.
Conclusion
This Cheesy Vegetable and Potato Bake is a true crowd-pleaser. With layers of crispy potato molds, flavorful sautéed vegetables, and gooey cheese, it’s the ultimate comfort food. The creamy garlic dill sauce elevates the dish, adding a tangy, herby finish that perfectly complements the bake.
Perfect for family dinners, potlucks, or even meal prep, this recipe is versatile and packed with wholesome ingredients. Once you try it, it’s sure to become a staple in your recipe collection!
Frequently Asked Questions
- Can I use sweet potatoes instead of regular potatoes? Yes, sweet potatoes work well and add a natural sweetness.
- Can I add meat to this recipe? Absolutely! Add cooked chicken, bacon, or sausage for a meaty twist.
- Can I skip the sauce? While the sauce enhances the dish, it’s optional. You can serve it plain or with a different condiment.
- What cheese works best for this recipe? Cheddar, mozzarella, or a cheese blend with good melting properties is ideal.
- Can I make this ahead of time? Yes, assemble the bake and refrigerate. Add the egg and cheese topping just before baking.
- Can I make this recipe vegan? Replace eggs with a flaxseed egg substitute, cheese with vegan cheese, and yogurt with plant-based alternatives.
- How do I prevent the potato molds from sticking? Use parchment paper or grease the baking tray well.
- Can I add more vegetables? Yes, spinach, zucchini, or broccoli can be added for more nutrients.
- Is this recipe kid-friendly? Absolutely! The cheesy flavor and mild vegetables make it appealing to kids.
- How do I know when it’s done? The cheese should be fully melted, and the egg topping should be set.