This Savory Potato and Vegetable Bake is a delicious and satisfying dish that’s perfect for any meal. With layers of potatoes, vegetables, and cheese, this recipe combines wholesome ingredients to create a flavorful and nutritious meal. Let’s get started!
Preparation Time:
- Preparation: 20 minutes
- Baking: 45 minutes
- Total: 1 hour 5 minutes
Ingredients:
- 5 potatoes
- 2 chicken eggs
- 20g yogurt without fillers
- 100g flour
- 5g baking powder
- 1 purple onion
- 1 raw sweet red pepper
- 100g hard mozzarella cheese
- A bunch of spring onions
- Some vegetable oil
- Salt and ground black pepper to taste
Directions:
- Prepare the Potatoes:
- Peel and Grate the Potatoes: Peel 5 potatoes and grate them. Place the grated potatoes in a large bowl.
- Mix with Eggs and Yogurt: Add 2 chicken eggs, 20g of yogurt without fillers, salt, and ground black pepper to the grated potatoes. Mix well to combine.
- Add Dry Ingredients: Add 100g of flour and 5g of baking powder to the potato mixture. Mix until everything is well combined.
- First Baking:
- Preheat the Oven: Preheat your oven to 180°C (356°F).
- Bake the Potato Mixture: Grease a baking dish with some vegetable oil. Spread the potato mixture evenly in the baking dish. Bake for 30 minutes.
- Prepare the Vegetables:
- Chop the Onion and Pepper: Finely chop 1 purple onion and 1 raw sweet red pepper.
- Sauté the Vegetables: Heat some vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent. Add the chopped red pepper and continue to sauté until soft. Season with salt and ground black pepper to taste.
- Assemble the Bake:
- Add Vegetables and Cheese: Remove the partially baked potato mixture from the oven. Spread the sautéed vegetables evenly over the potatoes. Grate 100g of hard mozzarella cheese and sprinkle it over the vegetables.
- Final Baking:
- Bake: Return the baking dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Add Spring Onions: Finely chop a bunch of spring onions. Sprinkle the chopped spring onions over the top of the bake before serving.
- Serve Hot: Let the bake cool slightly before slicing and serving. Enjoy!
Serving Suggestions:
- This Savory Potato and Vegetable Bake is perfect on its own or served with a side of fresh salad. It also pairs well with a light soup for a complete meal.
Cooking Tips:
- Grate Potatoes Evenly: Ensure the potatoes are grated evenly to ensure consistent baking.
- Cheese Alternatives: You can use other types of cheese like cheddar or gouda for a different flavor profile.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the vegetable mixture for a bit of heat.
Nutritional Benefits:
- Vitamins and Minerals: This dish is packed with vitamins and minerals from the fresh vegetables and potatoes.
- Protein: Eggs provide a good source of protein.
- Calcium: The cheese adds calcium for bone health.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free: Use gluten-free flour to make this recipe gluten-free.
Storage:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the oven or microwave until warmed through before serving.
Why You’ll Love This Recipe:
- Easy to Make: Simple preparation with fresh ingredients.
- Versatile: Great for any meal and easily customizable.
- Delicious Flavor: A savory combination of potatoes, vegetables, and cheese.
Conclusion: Enjoy this Savory Potato and Vegetable Bake as a delicious and nutritious meal that’s sure to be a hit with your family and friends. Happy cooking and enjoy your meal!
Frequently Asked Questions:
- Can I use other vegetables in this recipe?
- Yes, you can add vegetables like zucchini, spinach, or mushrooms for variety.
- Is it possible to make this dish vegan?
- Yes, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), dairy-free yogurt, and vegan cheese.
- Can I prepare this dish in advance?
- Yes, you can assemble the bake a day ahead, store it in the refrigerator, and bake it when ready to serve.
- What can I use instead of mozzarella cheese?
- Cheddar, gouda, or any other meltable cheese works well.
- How do I prevent the bake from becoming too soggy?
- Make sure to wring out any excess moisture from the grated potatoes before mixing.
- Can I use a food processor to grate the potatoes?
- Yes, a food processor can save time and ensure even grating.
- What type of flour is best for this recipe?
- All-purpose flour works well, but you can also use gluten-free flour if needed.
- Can I freeze leftovers?
- Yes, you can freeze leftovers. Reheat in the oven until hot.
- What herbs can I add for more flavor?
- Fresh herbs like parsley, dill, or chives would be great additions.
- Can I add meat to this dish?
- Yes, cooked bacon, sausage, or shredded chicken can be added for a non-vegetarian version.