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:
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3 fresh potatoes, peeled and chopped
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4 Tbsp olive oil, divided
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1 large carrot, sliced
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7–8 mushrooms, wiped and sliced
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1 red bell pepper, seeded and chopped
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2 Tbsp fresh parsley, chopped
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2 Tbsp fresh green onions, sliced
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Salt and ground black pepper, to taste
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1 clove garlic, minced
Batter & Enrichment:
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3 large eggs
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2 cups (480 ml) milk
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¼ cup (60 ml) cream
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10.5 oz (300 g) all‑purpose flour
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Leavening agent (10 g baking powder)
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3.5 oz (100 g) cream cheese, cubed
Finishing & Garnish:
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1 red tomato, thinly sliced
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Fresh dill, for sprinkling
Step‑by‑Step Cooking Directions
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Preheat your oven to 180 °C (360 °F) and grease a 9×9‑inch baking dish with 1 Tbsp olive oil.
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Boil potatoes in salted water until fork‑tender, about 10 minutes. Drain and roughly mash; set aside.
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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.
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In a large bowl, whisk together eggs, milk, cream, and 1 tsp salt until well blended.
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Sift flour and baking powder into the liquid mixture and whisk until smooth.
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Fold the mashed potatoes and sautéed vegetables into the batter until evenly distributed. Gently stir in cream cheese cubes.
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Pour the mixture into the prepared baking dish, smoothing the top. Drizzle the remaining 2 Tbsp olive oil over the surface.
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Bake for 25–30 minutes, or until the top is golden and a skewer inserted in the center comes out clean.
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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.
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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
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All‑in‑One Dish: Vegetables, protein, and dairy baked together.
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Custardy Texture: Soft interior with golden, crisp edges.
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Customizable: Swap in seasonal vegetables or cheese varieties.
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Make‑Ahead: Assemble ahead and bake when ready.
Health Benefits
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Vegetable‑Packed: Provides fiber, vitamins A and C.
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Protein & Calcium: Eggs and cream cheese boost satiety and bone health.
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Controlled Fat: Olive oil and modest dairy keep it lighter than heavy gratins.
Serving Suggestions
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Serve with a green salad tossed in lemon vinaigrette.
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Accompany with crusty bread to soak up juices.
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Pair with roasted chicken or grilled fish for a hearty meal.
Common Mistakes to Avoid
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Wet Batter: Fully drain potatoes and vegetables to prevent a soggy bake.
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Overmixing: Stir gently to avoid a tough texture.
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Uneven Baking: Use a center rack and rotate dish halfway through.
Pairing Recommendations
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Wine: Unoaked Chardonnay or a dry rosé.
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Beer: Light wheat ale or amber lager.
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Non‑Alcoholic: Sparkling water with cucumber slices.
Cooking Tips
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Room‑Temp Ingredients: Bring eggs and dairy to room temperature for even baking.
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Uniform Veggie Cuts: Slice vegetables evenly for consistent doneness.
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Test for Doneness: A toothpick should emerge clean; slight cream cheese streaks are OK.
Variations to Try
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Cheese Swap: Use feta or Gruyère in place of cream cheese cubes.
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Spicy Kick: Add chopped jalapeño or red pepper flakes.
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Herb Twist: Stir in fresh basil or thyme with the vegetables.
Similar Recipes to Try
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Vegetable Quiche Lorraine
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Spinach & Feta Frittata
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Potato-Leek Gratin
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Mushroom & Swiss Puff Pancake
Ingredient Spotlight
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Cream Cheese: Adds pockets of richness and moisture; use full‑fat for best texture.
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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.