Ingredients:

• 4 medium potatoes, boiled until tender (about 600g or 1.3 lbs)
• 1 white onion, chopped (about 150g or 5.3 oz)
• 2 tablespoons vegetable oil (for greasing and cooking)
• 1 clove garlic, minced
• 100g (3.52 oz) mushrooms, sliced
• 1 zucchini, chopped (about 150g or 5.3 oz)
• Salt, black pepper, and ground coriander to taste
• 2 tablespoons canned corn (about 30g or 1 oz)
• 4 eggs
• 50g (1.76 oz) sour cream (about 3.5 tablespoons)
• 70g (2.46 oz) cheese, grated (Cheddar, mozzarella, or any cheese of your choice)
• Fresh parsley and dill for garnish

Making It Step by Step:

1. Prepare the Potatoes:
   • Begin by boiling the potatoes in a large pot of salted water until they are tender, about 15-20 minutes depending on their size. You can check for doneness by inserting a knife or fork into the potatoes; it should go through easily. Once cooked, drain the potatoes, let them cool slightly, and then cut them into bite-sized pieces or slices.
2. Preheat the Oven and Prepare the Dish:
   • Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish (about 9×13 inches) with a tablespoon of vegetable oil, ensuring all sides are well-coated. This will prevent the bake from sticking and make cleanup easier.
3. Sauté the Vegetables:
   • Heat the remaining tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for about 2-3 minutes, or until it becomes translucent. Next, add the minced garlic and cook for another minute until fragrant.
   • Add the sliced mushrooms to the skillet and cook for about 4-5 minutes, stirring occasionally, until they release their moisture and become golden brown.
   • Add the chopped zucchini to the pan and cook for another 3-4 minutes, or until the zucchini softens slightly. Season the vegetables with salt, black pepper, and ground coriander to taste.
4. Combine the Potatoes and Vegetables:
   • Add the boiled potatoes and canned corn to the skillet with the sautéed vegetables. Gently stir everything together until the ingredients are well combined. Transfer this mixture to the prepared baking dish, spreading it out evenly.
5. Prepare the Egg Mixture:
   • In a medium bowl, whisk together the eggs, sour cream, and a pinch of salt until smooth and well combined. You can add a pinch of black pepper or any other seasonings you like at this stage.
6. Pour and Top:
   • Pour the egg mixture evenly over the potatoes and vegetables in the baking dish. Use a spatula to spread it out if needed, ensuring that the mixture is evenly distributed. Sprinkle the grated cheese over the top.
7. Bake:
   • Place the dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and the cheese is melted and bubbly. The bake is ready when the egg mixture has set and a knife inserted in the center comes out clean.
8. Garnish and Serve:
   • Once the bake is done, remove it from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley and dill for added flavor and a pop of color. Cut the bake into squares or slices and serve warm.

Cooking Tips:

• Customize the Vegetables: Feel free to use any vegetables you have on hand, such as bell peppers, spinach, or broccoli. This dish is very versatile and can accommodate a variety of flavors and textures.
• Cheese Options: Cheddar, mozzarella, or a mix of cheeses can be used for this recipe. For a sharper flavor, try using Parmesan or Gruyère cheese.
• Make it Ahead: You can prepare the potato and vegetable mixture a day in advance and store it in the refrigerator. When ready to bake, simply add the egg mixture and cheese, and pop it in the oven.
• Add Protein: If you want to make this dish heartier, you can add cooked chicken, sausage, or even some bacon bits to the potato and vegetable mixture before baking.
• Herbs and Spices: Feel free to experiment with different herbs and spices like thyme, rosemary, or smoked paprika for added flavor.

Storage:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
• Freezing: This dish can also be frozen for up to 2 months. Cut the bake into portions and wrap each piece tightly in plastic wrap or aluminum foil. Store the wrapped portions in a freezer-safe bag or container. To reheat, thaw overnight in the refrigerator and then bake at 180°C (350°F) until heated through.

Nutritional Facts (per serving, approximate):

• Calories: 230
• Protein: 9g
• Carbohydrates: 21g
• Sugars: 4g
• Fiber: 3g
• Fat: 12g
• Saturated Fat: 4g
• Sodium: 250mg
• Vitamin A: 18% of the daily recommended intake
• Vitamin C: 35% of the daily recommended intake
• Calcium: 15% of the daily recommended intake
• Iron: 8% of the daily recommended intake

FAQs:

1. Can I make this dish vegetarian or vegan?
   • Yes, you can make this dish vegetarian by omitting any meat additions and using a vegetarian cheese. To make it vegan, substitute the eggs with a flaxseed or chia seed mixture, the sour cream with a plant-based alternative, and use a vegan cheese or nutritional yeast.
2. What other vegetables can I use?
   • You can use a variety of vegetables in this bake, such as bell peppers, spinach, kale, or even sweet potatoes. The key is to use vegetables that cook well together and complement the flavor of the potatoes.
3. Can I use sweet potatoes instead of regular potatoes?
   • Yes, sweet potatoes can be used instead of regular potatoes. They will add a slightly sweeter flavor to the dish and increase the fiber and vitamin content.
4. How can I make this dish gluten-free?
   • This dish is naturally gluten-free as long as all your ingredients, such as the sour cream and cheese, do not contain any added gluten. Always check the labels if you are unsure.
5. What can I use instead of sour cream?
   • If you don’t have sour cream, you can use Greek yogurt, crème fraîche, or even a thickened cream as a substitute. For a dairy-free option, use a plant-based sour cream or yogurt.
6. How do I know when the bake is ready?
   • The bake is ready when the top is golden brown, the cheese is melted and bubbly, and the egg mixture has set. You can insert a knife or toothpick into the center, and if it comes out clean, the bake is done.
7. Can I use canned or frozen vegetables?
   • Yes, you can use canned or frozen vegetables. Just make sure to drain canned vegetables well and thaw and drain frozen vegetables before using them to prevent excess moisture in the bake.
8. Can I add meat to this recipe?
   • Absolutely! Cooked chicken, sausage, or bacon can be added to the potato and vegetable mixture before baking for added protein and flavor.

Conclusion:

Savory Vegetable Potato Bake is a delicious, versatile, and nutritious dish that can be enjoyed at any time of the day. With its combination of tender potatoes, sautéed vegetables, and a creamy egg mixture, it’s a comforting and satisfying meal that’s easy to prepare and sure to please the whole family. Whether you’re looking for a hearty breakfast, a brunch dish, or a comforting side, this bake has you covered. The ingredients can be easily customized to suit your preferences and dietary needs, making it a go-to recipe for using up leftover vegetables or creating a wholesome, balanced meal. Give this recipe a try, and enjoy the delightful blend of flavors and textures in every bite!