This Hearty Potato & Vegetable Skillet Bake is a rustic, satisfying dish perfect for any meal of the day—be it a weekend brunch, a casual family dinner, or a make-ahead breakfast option. It begins with thinly sliced potatoes pan-fried to a golden edge, accented by sweet carrots and fresh coriander folded into a fluffy, seasoned egg custard. A generous layer of spiced minced meat, sautéed with garlic, leek, and bell pepper, crowns the vegetable-egg base. Savory mushrooms provide earthy depth, while two melting cheeses—mozzarella and sharp cheddar—blanket the skillet, creating a luscious, bubbling crust. Baked until set and golden, the casserole emerges with crisp edges and a tender, creamy interior, offering a delightful interplay of textures: the crisp potato slices, the tender vegetables, the meaty richness, and the gooey cheese. Serve straight from the oven garnished with fresh herbs for a soul-warming, crowd-pleasing feast that feels both homey and elevated.
Preparation, Cook, and Total Times
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Preparation Time: 30 minutes (slicing, chopping, seasoning, assembling)
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Cook Time: 20 minutes (stovetop frying) + 25 minutes (oven baking)
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Total Time: Approximately 75 minutes
Yield
6–8 servings as a main dish
Cuisine
Comfort-Style Fusion (Breakfast-Brunch Meets Casual Dinner)
Ingredients
Potato & Vegetable Base
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6–7 medium potatoes (about 800 g), peeled and thinly sliced (2–3 mm thick)
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1 large carrot, peeled and sliced into thin rounds
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1 red bell pepper, seeded and diced
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100 g button mushrooms, wiped clean and sliced
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1 leek (white and pale green parts), cleaned and finely chopped
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2 tbsp olive oil, plus extra for the pan
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2 tsp fine salt, divided
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1 tsp freshly ground black pepper, divided
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3 tbsp chopped fresh coriander (cilantro)
Egg Custard
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4 large eggs
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½ cup (120 ml) whole milk
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5 tbsp (40 g) all-purpose flour
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1 tsp baking powder
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Pinch of salt and pepper
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2 cloves garlic, minced
Spiced Minced Meat Layer
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300 g (10 oz) ground meat (beef, lamb, or chicken)
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1 tbsp olive oil
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2 cloves garlic, minced
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1 leek or small onion, finely chopped
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½ tsp salt
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½ tsp black pepper
Cheese Topping
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200 g (7 oz) shredded mozzarella cheese
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100 g (3.5 oz) shredded sharp cheddar cheese
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30 g (2 tbsp) unsalted butter, cut into small pieces
Step-by-Step Cooking Directions
1. Prep and Season the Potatoes
Place the thinly sliced potatoes in a large bowl. Sprinkle with 1 tsp salt and gently toss to distribute. Set aside 10 minutes—this draws out excess starch and moisture, helping them crisp evenly when fried.
2. Sauté Potatoes and Carrots
Heat a heavy, oven-safe skillet (at least 10″ diameter) over medium-high heat. Add a thin film of olive oil to coat the bottom. Arrange potato slices in a single layer, working in batches if necessary, and cook undisturbed for 3–4 minutes until the underside begins to brown. Flip and cook another 2 minutes. Transfer fried potatoes to a plate and repeat until all are lightly golden.
In the same skillet, add 1 tbsp olive oil and the sliced carrot rounds. Sauté 3–4 minutes until they just soften. Remove carrots and set aside with the potatoes.
3. Cook the Peppers, Mushrooms, and Leek
Reduce heat to medium. Add another drizzle of oil if the pan is dry. Sauté the chopped leek for 2 minutes until fragrant and slightly translucent. Add the diced red bell pepper and sliced mushrooms. Season with ½ tsp salt and ¼ tsp pepper. Cook, stirring occasionally, for 5–7 minutes until vegetables are tender and any released liquid evaporates. Transfer them to the plate with potatoes and carrots.
4. Deglaze and Mince Meat Layer
Wipe out excess oil from the skillet, leaving a thin coating. Add 1 tbsp olive oil over medium-high heat. When hot, add the minced meat in a single layer. Let it sear undisturbed for 2–3 minutes to develop crust, then break up and stir. Season with ½ tsp salt and ¼ tsp pepper. Stir in 2 minced garlic cloves and the finely chopped leek or onion. Cook 5–7 minutes until meat is fully browned and no pink remains. Remove meat mixture to a bowl; wipe the skillet clean if necessary.
5. Prepare the Egg Custard
In a mixing bowl, whisk together 4 eggs and ½ cup milk until smooth. Sift in the flour and baking powder, whisking until no lumps remain. Stir in a pinch of salt, pepper, and the minced garlic. Fold in the chopped coriander.
6. Assemble the Skillet Bake
Preheat the oven to 180 °C (350 °F). Return the skillet to low heat. Arrange the fried potato and carrot mixture evenly across the bottom. Next, layer the sautéed mushrooms, peppers, and leek over the potatoes. Gently pour the egg-flour custard over the vegetables, using a spatula to distribute. Sprinkle the cooked minced meat over the custard. Scatter cubes of butter on top.
7. Add the Cheeses & Bake
Combine shredded mozzarella and cheddar in a bowl. Generously sprinkle the cheese mixture over the entire surface. Transfer the skillet to the center rack of the preheated oven. Bake 25–30 minutes, until the custard is set in the center and the cheese is melted, golden, and bubbling. A toothpick inserted into the middle should come out mostly clean.
8. Rest and Serve
Remove from the oven and let stand 5 minutes—this allows the custard to firm and makes slicing easier. Garnish with extra chopped coriander or parsley if desired. Serve straight from the skillet, cutting into wedges that showcase layers of potato, vegetables, meat, and cheese.
Tangy Tomato-Mustard Drizzle (Optional)
To cut through the casserole’s richness, whisk together:
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3 tbsp plain yogurt or sour cream
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2 tbsp tomato paste
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1 tbsp Dijon mustard
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Juice of ½ lemon (≈1 tbsp)
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Salt and pepper to taste
Drizzle over individual servings for a bright accent.
Serving Suggestions
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Accompany with a crisp green salad tossed in lemon-olive oil vinaigrette.
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Serve alongside warm, crusty bread or toasted baguette slices.
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Pair with a dry rosé or light white wine for an easy weeknight dinner.
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Offer sliced avocado or a simple tomato salad for extra freshness.
Tips for Success
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Even Slices: Use a mandoline or sharp knife to slice potatoes thinly and uniformly for even cooking.
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Drain Potatoes: After salting, pat potatoes dry to avoid steaming instead of frying.
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Watch the Cheese: Cover the casserole loosely with foil if the cheese browns too quickly before the egg sets.
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Customize Proteins: Swap ground meat for cooked sausage, shredded chicken, or smoked tofu for vegetarian diners.
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Advance Prep: Chop all vegetables and cook potatoes an hour ahead, refrigerating until ready to assemble.
Variations to Try
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Mediterranean Twist: Add olives, sun-dried tomatoes, and feta cheese in place of cheddar.
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Mexican Style: Stir cumin and chili powder into the meat, use pepper jack cheese, and serve with salsa and avocado.
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Herb Infusion: Stir fresh thyme, oregano, or basil into the custard for aromatic flair.
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Spicy Kick: Include chopped jalapeños or a dash of hot sauce in the egg mixture.
Nutritional Information
(Per serving, based on 6 servings; approximate)
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Calories: 480 kcal
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Protein: 26 g
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Carbohydrates: 40 g
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Fat: 24 g
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Fiber: 5 g
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Sodium: 720 mg
Conclusion
This Golden Vegetable & Cheese Bake unites simple ingredients into a hearty, flavorful meal that pleases every palate. Crispy potatoes, tender vegetables, spiced ground meat, and a blanket of melting cheeses come together in one skillet, offering fuss-free cooking and maximum comfort. Perfect for gathering around the table, this casserole invites easy customization and makes both a show-stopping centerpiece and a reliable week-night go-to. Bon appétit!