This hearty vegetable and cheddar cheese bake combines tender potatoes, carrots, onions, and peppers, all held together with a creamy egg mixture and topped with melted cheddar cheese. Perfect for a family meal or as a side dish, it’s comforting, flavorful, and easy to prepare!
Preparation Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour
Servings: 4-6
Ingredients:
- 3 potatoes, peeled and diced
- 1 onion, finely chopped
- 1 carrot, peeled and grated
- 1 pepper, diced
- Fresh parsley, chopped
- 1 egg
- 100 ml milk (3.4 oz)
- 120g flour (4.2 oz)
- 150g cheddar cheese, shredded (5.3 oz)
- Olive oil
- Salt, to taste
- Black pepper, to taste
Directions:
- Prepare the Vegetables:
- Peel and dice the potatoes.
- Finely chop the onion.
- Peel and grate the carrot.
- Dice the pepper.
- Chop the fresh parsley.
- Preheat the Oven:
- Preheat your oven to 180°C (360°F).
- Cook the Potatoes:
- Bring a pot of water to a boil. Add the diced potatoes and cook until tender, about 10 minutes. Drain and set aside.
- Sauté the Vegetables:
- Heat a little olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
- Add the grated carrot and diced pepper. Continue to sauté for another 5 minutes until the vegetables are soft.
- Mix the Ingredients:
- In a large bowl, combine the cooked potatoes, sautéed vegetables, and chopped parsley.
- In a separate bowl, whisk together the egg, 100 ml of milk, and a pinch of salt and black pepper. Gradually add the flour, mixing well to avoid lumps.
- Pour the egg and flour mixture over the vegetables and stir to combine.
- Bake the Dish:
- Grease a baking dish with olive oil. Spread the vegetable mixture evenly in the dish.
- Bake in the preheated oven for 30-35 minutes until the top is lightly golden.
- Add the Cheese:
- Remove the dish from the oven. Sprinkle the shredded cheddar cheese evenly over the top.
- Return the dish to the oven and bake for an additional 15 minutes until the cheese is melted and bubbly.
- Serve:
- Remove from the oven and let it cool slightly before serving.
Serving Suggestions:
- Serve as a main dish with a side salad.
- It pairs wonderfully as a side dish for grilled meats or fish.
- Top with a dollop of sour cream for extra creaminess.
- Serve alongside steamed green vegetables for a well-rounded meal.
- Ideal for brunch or as a part of a festive dinner spread.
Cooking Tips:
- Ensure the potatoes are cooked until tender but not mushy, so they hold their shape in the bake.
- You can add fresh herbs like thyme, rosemary, or oregano for extra flavor.
- For a lighter version, you can substitute the cheddar cheese with a reduced-fat cheese.
Nutritional Benefits:
- Potatoes: A good source of vitamin C, potassium, and fiber.
- Carrots: Rich in beta-carotene, fiber, and antioxidants.
- Cheddar Cheese: Provides protein and calcium for strong bones and teeth.
Dietary Information:
- Vegetarian: Yes
- Gluten-Free: Can be made gluten-free by using a gluten-free flour blend.
- Nut-Free: Yes
- Dairy: Contains dairy (cheddar cheese and milk)
Nutritional Facts (per serving):
- Calories: ~220-250 kcal
- Protein: 6g
- Carbs: 28g
- Fat: 12g
- Fiber: 4g
Storage:
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- You can also freeze the bake for up to 1 month. Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe: This vegetable and cheddar cheese bake is incredibly versatile, easy to make, and satisfying. It’s perfect for using up leftover vegetables and is a hit with both kids and adults. The combination of flavors is comforting, with the creamy cheese topping adding just the right amount of indulgence. Whether served as a main or a side, it’s sure to become a family favorite.
Conclusion: This vegetable and cheddar cheese bake is an easy, comforting dish packed with flavor and nutrients. With a creamy egg mixture holding together hearty vegetables and a melted cheese topping, it’s perfect for any meal of the day. Plus, it’s versatile and can be customized with your favorite vegetables or cheese. Bake it up for a quick, satisfying meal that everyone will love!
Frequently Asked Questions:
- Can I use different vegetables in this recipe? Yes! Feel free to substitute the carrots, peppers, and potatoes with other vegetables like zucchini, spinach, or peas.
- Can I make this dish ahead of time? Absolutely! You can prepare it the night before, refrigerate, and then bake it the next day.
- Can I use a different type of cheese? Yes, you can substitute cheddar with mozzarella, gouda, or any cheese you prefer.
- How do I make this dish dairy-free? You can substitute the milk with a plant-based milk (like almond or oat milk) and use dairy-free cheese.
- Can I add meat to this bake? Yes, you can add cooked chicken, bacon, or sausage for extra protein.
- Can I freeze this dish? Yes, this casserole freezes well. Just ensure it’s cooled completely before freezing.
- Can I make this gluten-free? Yes, you can replace the flour with a gluten-free flour blend.
- What can I serve this dish with? It pairs well with a light salad or grilled meat.
- How long will leftovers last in the fridge? Leftovers will keep in the fridge for 3-4 days in an airtight container.
- Can I add more cheese? Yes, feel free to add more cheese on top before baking for an extra cheesy finish!