Savory Vegetable Cream Cheese Bake

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This Savory Vegetable & Cream Cheese Bake brings together sautéed potatoes, carrots, mushrooms, and bell pepper in a seasoned egg‑milk‑flour batter, enriched with cream cheese pockets. Fresh herbs and green onions brighten the dish, while a sprinkling of tomato and dill after baking adds freshness and color. The result is a sliceable, custardy casserole with crisped edges and a soft interior—perfect for brunch, dinner, or as an elegant side.

Preparation, Cook, and Total Times

Preparation Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

YIELD

Serves 6–8

Cuisine

Contemporary European‑inspired vegetable bake

A Full List of Ingredients

Vegetable Base:

3 fresh potatoes, peeled and chopped
4 Tbsp olive oil, divided
1 large carrot, sliced
7–8 mushrooms, wiped and sliced
1 red bell pepper, seeded and chopped
2 Tbsp fresh parsley, chopped
2 Tbsp fresh green onions, sliced
Salt and ground black pepper, to taste
1 clove garlic, minced

Batter & Enrichment:

3 large eggs
2 cups (480 ml) milk
¼ cup (60 ml) cream
10.5 oz (300 g) all‑purpose flour
Leavening agent (10 g baking powder)
3.5 oz (100 g) cream cheese, cubed

Finishing & Garnish:

1 red tomato, thinly sliced
Fresh dill, for sprinkling

Step‑by‑Step Cooking Directions

Preheat your oven to 180 °C (360 °F) and grease a 9×9‑inch baking dish with 1 Tbsp olive oil.
Boil potatoes in salted water until fork‑tender, about 10 minutes. Drain and roughly mash; set aside.
In a skillet, heat 2 Tbsp olive oil over medium heat. Sauté carrot slices until just softened, about 5 minutes. Add mushrooms and cook 4 minutes more, then stir in bell pepper and garlic; season with salt and pepper. Cook until veggies are tender but still vibrant, about 3 minutes. Remove from heat and stir in parsley and green onions.
In a large bowl, whisk together eggs, milk, cream, and 1 tsp salt until well blended.
Sift flour and baking powder into the liquid mixture and whisk until smooth.
Fold the mashed potatoes and sautéed vegetables into the batter until evenly distributed. Gently stir in cream cheese cubes.
Pour the mixture into the prepared baking dish, smoothing the top. Drizzle the remaining 2 Tbsp olive oil over the surface.
Bake for 25–30 minutes, or until the top is golden and a skewer inserted in the center comes out clean.
Remove from oven and immediately arrange tomato slices on top. Return to oven for 3 minutes to warm the tomato, then sprinkle with fresh dill.
Let rest 5 minutes before slicing into squares. Serve warm.

Nutritional Information

Per serving (1/8th of recipe):
Calories: 260 kcal Fat: 12 g Carbs: thirty-five g Protein: eight g Fiber: 3 g Sodium: 220 mg

The Origins and Popularity of the Recipe

Casserole‑style bakes combining vegetables and dairy date back to French gratins and Italian frittatas. This modern riff substitutes a flour‑egg batter for heavy cream, creating a light, sliceable dish that’s popular at brunch buffets and family dinners for its ease and versatility.

Reasons Why You’ll Love the Recipe

All‑in‑One Dish: Vegetables, protein, and dairy baked together.
Custardy Texture: Soft interior with golden, crisp edges.
Customizable: Swap in seasonal vegetables or cheese varieties.
Make‑Ahead: Assemble ahead and bake when ready.

Health Benefits

Vegetable‑Packed: Provides fiber, vitamins A and C.
Protein & Calcium: Eggs and cream cheese boost satiety and bone health.
Controlled Fat: Olive oil and modest dairy keep it lighter than heavy gratins.

Serving Suggestions

Serve with a green salad tossed in lemon vinaigrette.
Accompany with crusty bread to soak up juices.
Pair with roasted chicken or grilled fish for a hearty meal.

Common Mistakes to Avoid

Wet Batter: Fully drain potatoes and vegetables to prevent a soggy bake.
Overmixing: Stir gently to avoid a tough texture.
Uneven Baking: Use a center rack and rotate dish halfway through.

Pairing Recommendations

Wine: Unoaked Chardonnay or a dry rosé.
Beer: Light wheat ale or amber lager.
Non‑Alcoholic: Sparkling water with cucumber slices.

Cooking Tips

Room‑Temp Ingredients: Bring eggs and dairy to room temperature for even baking.
Uniform Veggie Cuts: Slice vegetables evenly for consistent doneness.
Test for Doneness: A toothpick should emerge clean; slight cream cheese streaks are OK.

Variations to Try

Cheese Swap: Use feta or Gruyère in place of cream cheese cubes.
Spicy Kick: Add chopped jalapeño or red pepper flakes.
Herb Twist: Stir in fresh basil or thyme with the vegetables.

Similar Recipes to Try

Vegetable Quiche Lorraine
Spinach & Feta Frittata
Potato-Leek Gratin
Mushroom & Swiss Puff Pancake

Ingredient Spotlight

Cream Cheese: Adds pockets of richness and moisture; use full‑fat for best texture.
Potatoes: Starchy varieties (russet) yield a fluffier mash; waxy types hold shape better if you prefer defined pieces.

Conclusion

This Savory Vegetable & Cream Cheese Bake turns humble produce into a satisfying, elegant dish. Its tender, custardy interior and golden crust make it a versatile addition to any meal—ideal for brunch, dinner, or entertaining. Customize it to your liking and savor each flavorful slice!

Frequently Asked Questions

1. Can I make this gluten‑free?
Yes—replace flour with a 1:1 gluten‑free baking blend.

2. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days; reheat in a 160 °C oven for 10 minutes.

3. Can I assemble ahead of time?
Assemble and cover the dish; bake within 24 hours—add 5 extra minutes to baking.

4. What’s the best potato to use?
Russets for fluffy mash; Yukon Gold for a buttery flavor and texture.

5. My bake is too wet—what went wrong?
Drain sautéed vegetables and mashed potatoes thoroughly before folding into batter.

6. Can I omit the cream cheese?
Omit or replace with diced mozzarella for a stringy texture.

7. How thick should I cut the vegetables?
Aim for 3–5 mm slices so everything cooks evenly.

8. Can I freeze this bake?
Freeze baked squares in a single layer, then reheat from frozen in a 180 °C oven for 15 minutes.

9. Why add both milk and cream?
Cream enriches the custard, while milk lightens it—maintaining tenderness and flavor.

10. How can I make this spicier?
Stir chili flakes or a dash of hot sauce into the batter before baking.