Potato and Vegetable Casserole

This Potato and Vegetable Casserole is a hearty, flavorful dish packed with tender potatoes, sautéed vegetables, and melted cheese. Perfect as a main course or side dish, it’s a versatile recipe that can be customized with your favorite vegetables and spices.

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes

Ingredients

  • Potatoes: 3 large (about 450 grams or 1 lb), peeled and diced
  • Cabbage: 450 grams (1 lb), finely shredded
  • Bell Pepper: 1, diced (any color)
  • Leek: 1 (white and light green parts only), finely chopped
  • Carrot: 1, grated
  • Eggs: 5 large
  • Milk: ¼ cup
  • All-purpose Flour: 4 tablespoons
  • Baking Powder: 1 tablespoon
  • Olive Oil: 4 tablespoons
  • Cheddar Cheese: 100 grams (3.5 oz), shredded (or your favorite cheese)
  • Salt and Pepper: To taste

Directions

  • Prepare the Potatoes:
    1. Peel and dice the potatoes.
    2. Boil them in salted water until tender (about 10-15 minutes).
    3. Drain and set aside.
  • Sauté the Vegetables:
    1. Heat 2 tablespoons of olive oil in a skillet over medium heat.
    2. Add the chopped leek and sauté for 2-3 minutes until softened.
    3. Add the diced bell pepper and grated carrot, cooking for another 5 minutes.
    4. Add the shredded cabbage and cook for 5 more minutes, or until softened.
    5. Season with salt and pepper to taste.
  • Whisk the Egg Mixture:
    1. In a large bowl, whisk together the eggs, milk, flour, and baking powder until smooth.
  • Combine Ingredients:
    1. Mix the boiled potatoes, sautéed vegetables, and egg mixture in a large bowl.
    2. Stir to ensure everything is evenly distributed.
  • Assemble the Casserole:
    1. Grease a baking dish with the remaining olive oil.
    2. Pour the mixture into the dish and spread evenly.
    3. Sprinkle the grated cheese on top.
  • Bake:
    1. Preheat your oven to 180°C (350°F).
    2. Bake the casserole for 30-35 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
  • Cool and Serve:
    1. Let the casserole cool slightly before serving.
    2. Serve warm and enjoy!

Serving Suggestions

  • Pair with a simple side salad for a light meal.
  • Serve with crusty bread or garlic toast for a hearty dinner.
  • Enjoy it as a side dish with roasted chicken or fish.

Cooking Tips

  • For added flavor, mix in herbs like parsley, dill, or thyme.
  • Substitute sweet potatoes for regular potatoes for a sweeter twist.
  • Use plant-based milk and cheese for a dairy-free version.

Nutritional Benefits

  • Cabbage: High in vitamins C and K, supporting immunity and bone health.
  • Potatoes: Provide potassium and fiber, aiding in energy and digestion.
  • Carrots: Rich in beta-carotene, beneficial for eye health.

Dietary Information

  • Vegetarian: Yes
  • Gluten-Free: Use a gluten-free flour substitute.
  • Dairy-Free: Substitute cheese and milk with plant-based alternatives.

Nutritional Facts (Per serving, assuming 6 servings)

  • Calories: 220
  • Protein: 8 g
  • Carbohydrates: 28 g
  • Fat: 8 g
  • Fiber: 5 g

Storage Tips

  • Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
  • Freezing: Freeze individual portions for up to 2 months. Thaw in the refrigerator before reheating.

Why You’ll Love This Recipe

  • Easy to prepare and perfect for busy weeknights.
  • Packed with nutritious and fresh vegetables.
  • A crowd-pleaser that pairs well with almost any main dish.
  • Reheats beautifully for meal prep and leftovers.

Conclusion
This Potato and Vegetable Casserole is a delicious, comforting dish that’s both nutritious and versatile. Whether you serve it as a main course or a side dish, its creamy texture and cheesy topping make it a surefire hit. Perfect for feeding a crowd or preparing ahead for the week, this casserole is bound to become a favorite!

Frequently Asked Questions (FAQs)

  1. Can I use other vegetables?
    Yes, add zucchini, spinach, or broccoli for more variety.
  2. Can I make this casserole vegan?
    Substitute eggs with a flaxseed mixture and use plant-based cheese and milk.
  3. What type of cheese works best?
    Cheddar, mozzarella, or Gruyère are excellent choices.
  4. Can I prepare it ahead of time?
    Yes, assemble the casserole and refrigerate it until ready to bake.
  5. How do I reheat leftovers?
    Reheat in the oven at 180°C (350°F) for 10-15 minutes or in the microwave.
  6. Can I skip the cabbage?
    Yes, substitute with another leafy green like kale or spinach.
  7. What can I use instead of all-purpose flour?
    Use almond flour or oat flour for a gluten-free option.
  8. Can I add meat?
    Yes, cooked chicken, sausage, or bacon can be added for extra protein.
  9. How do I store leftovers?
    Keep in an airtight container in the fridge or freeze individual portions.
  10. Can I make it spicier?
    Add chili flakes or diced jalapeños to the vegetable mixture.

Enjoy this flavorful and versatile casserole that’s perfect for any meal!