Description
This Hearty Savory Potato and Vegetable Bake is a comforting, vegetarian-friendly dish packed with tender potatoes, colorful vegetables, and a rich, cheesy topping. Baked until golden and bubbly, it’s perfect for lunch, dinner, or make-ahead meal prep.
Introduction
When you need a filling and nourishing dish made from simple ingredients, this savory potato bake delivers every time. Grated potatoes create a soft yet structured base, while vegetables add flavor and texture. Finished with melted cheese, it’s both satisfying and versatile.
Why You’ll Love This Recipe
It uses everyday ingredients you likely already have.
It’s vegetarian, hearty, and family-friendly.
Great for meal prep and reheats beautifully.
Customizable with different vegetables or cheeses.
Ingredients
3 large potatoes, peeled and grated
1 onion, finely chopped
1 carrot, peeled and grated
1 pepper, finely chopped
Olive oil, for sautéing
Salt, to taste
Chives, chopped
3 eggs
300 ml milk
200 g wholemeal flour
2 teaspoons baking powder
150 g cheese, grated
Instructions
Prepare the Vegetables
Peel and grate the potatoes and place them in a large bowl. Add the finely chopped onion. Peel and grate the carrot, then finely chop the pepper and add both to the bowl.
Heat a small amount of olive oil in a pan over medium heat. Add the potatoes, onion, carrot, and pepper and sauté for a few minutes until slightly softened but not browned. Season with salt and stir in the chopped chives. Remove from heat and let cool slightly.
Prepare the Batter
In a large bowl, beat the eggs until smooth. Add the milk and mix well.
In a separate bowl, combine the wholemeal flour and baking powder. Gradually add the dry ingredients to the egg mixture, stirring until a smooth batter forms.
Combine and Rest
Add the sautéed vegetables to the batter and mix until everything is evenly combined. Let the mixture rest for 15 minutes to allow the flour to hydrate and the texture to improve.
Assemble and Bake
Preheat the oven to 180°C (350°F). Lightly grease a baking dish with olive oil.
Pour the mixture into the prepared dish and spread evenly. Sprinkle the grated cheese evenly over the top.
Bake for 40 to 45 minutes, or until the top is golden, the cheese is bubbly, and a knife inserted into the center comes out clean.
Serve
Allow the bake to rest for 10 minutes before slicing. Serve warm.
Variations
Add zucchini, spinach, or mushrooms for extra vegetables.
Use feta, mozzarella, or cheddar instead of regular grated cheese.
Add a pinch of paprika or black pepper for extra flavor.
Tips for the Best Results
Squeeze excess moisture from the grated potatoes if they are very watery.
Do not overcook the vegetables during sautéing.
Let the bake rest before cutting to help it set properly.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
Serving Suggestions
Serve with a fresh green salad or yogurt-based sauce.
Pair with soup for a complete, comforting meal.
Enjoy as a standalone dish for lunch or dinner.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare and bake it ahead, then reheat before serving.
Can I freeze this potato bake?
Yes, allow it to cool completely, then freeze in portions for up to 2 months.
Can I use regular flour instead of wholemeal?
Yes, all-purpose flour works well and gives a slightly lighter texture.
How do I know when it’s fully cooked?
The top will be golden and firm, and a knife inserted in the center should come out clean.
Conclusion
This Hearty Savory Potato and Vegetable Bake is a simple yet satisfying dish that proves comfort food can also be wholesome. With its soft interior, golden cheesy top, and endless customization options, it’s a recipe you’ll want to make again and again.