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This Potato and Carrot Bake with Mozzarella and Tomatoes is a hearty, wholesome dish that’s perfect for any occasion. It combines the earthy flavors of grated potatoes and carrots with the richness of mozzarella cheese and the freshness of sliced tomatoes and parsley. The addition of eggs and milk gives the bake a light, creamy texture, while wholemeal flour adds a satisfying, slightly nutty flavor. The dish is seasoned with simple yet classic ingredients—salt, black pepper, and olive oil—allowing the natural flavors of the vegetables and cheese to shine.

This baked dish is a great choice for a weeknight dinner or even as a side dish for a special gathering. It’s easy to make, versatile, and can be customized with other vegetables or cheeses, depending on your preference. The layers of crispy, creamy, and cheesy elements make each bite a delightful combination of textures and flavors.

Full Recipe:

Ingredients

For the Bake:

Potatoes – 6 medium, grated

Carrot – 1 large, grated
Onion – 1, finely chopped
Vegetable oil – for frying the vegetables

Fresh spring onions – 5-6, chopped
Eggs – 3 large
Milk – 1 glass (200 ml)

Wholemeal flour – 80 g
Olive oil – 2-3 tablespoons (plus additional for brushing the baking dish)
Salt and black pepper – to taste

Tomatoes – 4, sliced
Fresh parsley – for garnish
Mozzarella cheese – 200 g, shredded

Step-by-Step Instructions

1. Prepare the Vegetables:

Start by peeling and grating the potatoes and carrot. Set them aside in a large bowl.
Finely chop the onion and spring onions, keeping them separate.
Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until soft and translucent. Remove from heat and set aside.

2. Combine the Vegetables:

In the large bowl with the grated potatoes and carrot, add the sautéed onion and chopped spring onions.
Season the mixture generously with salt and black pepper. Stir everything together until well-mixed.

3. Prepare the Wet Ingredients:

In a separate bowl, whisk together the eggs, milk, and wholemeal flour. The flour will help thicken the mixture, while the eggs and milk will bind the ingredients and add creaminess.

Pour the egg and milk mixture over the grated vegetables and stir well to ensure all the vegetables are coated evenly.

4. Assemble the Bake:

Preheat your oven to 180°C (350°F).
Brush a large baking dish with olive oil to prevent sticking.

Pour the vegetable mixture into the prepared baking dish, spreading it out evenly with a spatula or the back of a spoon.

5. Add the Toppings:

Arrange the sliced tomatoes evenly over the top of the vegetable mixture, pressing them down slightly.
Drizzle 2-3 tablespoons of olive oil over the tomatoes for added flavor and to help them crisp up while baking.

Sprinkle the shredded mozzarella cheese evenly over the entire dish, ensuring all the tomatoes are covered.

6. Bake the Dish:

Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and crispy, and the cheese has melted.
If you want a slightly crispier top, you can turn on the broiler for the last 3-4 minutes of baking, but keep a close eye on it to prevent burning.

7. Garnish and Serve:

Once the bake is finished, remove it from the oven and allow it to cool for a few minutes.
Sprinkle fresh parsley over the top for a bright, herbaceous finish.
Slice and serve warm, either as a main course or a side dish. This bake pairs wonderfully with a simple green salad or some roasted vegetables.

Cooking Tips

Draining the Potatoes: After grating the potatoes, if they release too much liquid, you can squeeze them gently with a kitchen towel or cheesecloth to remove excess moisture. This helps ensure a crispier result.
Cheese Options: While mozzarella gives the bake a gooey, melty texture, you can experiment with other cheeses like cheddar, gouda, or Parmesan for a different flavor. A mix of cheeses can also add depth.
Vegetable Add-Ins: Feel free to add other vegetables to the mixture, such as zucchini, bell peppers, or spinach, to customize the bake to your liking.

Herb Variations: If you don’t have fresh parsley, you can use dried herbs like thyme, rosemary, or oregano to add different layers of flavor.

Storage

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the bake in the oven at 180°C (350°F) for 10-15 minutes, or until warmed through.
Freezing: You can freeze the bake before adding the cheese and baking. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 1 month. Thaw it overnight in the refrigerator, add the cheese, and bake as directed.

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

Calories: 320 kcal
Protein: 12 g
Fat: 15 g

Carbohydrates: 38 g
Fiber: 4 g
Sodium: 350 mg

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

FAQs

1. Can I use a different type of flour?

Yes! You can substitute wholemeal flour with all-purpose flour or even a gluten-free flour blend. Just keep in mind that the texture may vary slightly.

2. Can I make this dish ahead of time?

Absolutely! You can prepare the vegetable mixture and store it in the refrigerator for up to 24 hours. When you’re ready to bake, simply assemble the dish, add the toppings, and bake as directed.

3. What can I serve with this bake?

This potato and carrot bake pairs beautifully with a fresh green salad, roasted vegetables, or even grilled chicken or fish. It also works well as a standalone vegetarian main dish.

4. Can I make this dish vegan?

Yes! You can substitute the eggs with a flaxseed or chia egg (1 tablespoon of flaxseed meal or chia seeds mixed with 3 tablespoons of water per egg), use a plant-based milk, and replace the mozzarella with a dairy-free cheese alternative.

5. How can I make the bake crispier?

To achieve an even crispier top, you can increase the amount of olive oil slightly and broil the bake for the last few minutes of cooking. Just be careful not to burn the cheese.

Conclusion

This Potato and Carrot Bake with Mozzarella and Tomatoes is a hearty, satisfying dish that’s perfect for any meal. The combination of grated potatoes and carrots, along with onions and fresh spring onions, creates a delicious base that’s both savory and sweet. The milk and eggs add creaminess, while the wholemeal flour gives the dish a little extra texture and heartiness. Topped with juicy tomatoes and melted mozzarella, this dish is not only flavorful but also incredibly versatile.

Serve this bake as a vegetarian main course or a side dish for your favorite protein. Its blend of flavors, textures, and cheesy goodness will make it a hit with everyone at the table. Enjoy!