Potato Vegetable Bake: A Hearty and Delicious Comfort Dish

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Potato Vegetable Bake

The Culinary Story

This potato vegetable bake is a testament to the magic of simple, wholesome ingredients. Combining the earthiness of potatoes with a medley of colorful vegetables and a creamy sauce, this dish transforms everyday ingredients into a meal that’s both comforting and nutritious.

Ingredients List

For the Potato Bake

  • Potato: 1 large (about 250g)
  • Egg: 1 large
  • Milk: 100 ml (3.4 oz)
  • All-Purpose Flour: 120 g (4.2 oz)
  • Salt: To taste
  • Black Pepper: To taste
  • Vegetable Oil: 2 tablespoons (30 ml)
  • Onion: 1 medium (about 150g)
  • Carrot: 1 medium (about 100g)
  • Red Bell Pepper: 1/2 (about 75g)
  • Fresh Parsley: 2 tablespoons, chopped
  • French Herbs: 1 teaspoon
  • Cherry Tomatoes: 100g
  • Cheddar Cheese: 150 g (5.3 oz)

For the Sauce

  • Sour Cream: 3 tablespoons (45g)
  • Mayonnaise: 1 tablespoon (15g)
  • Black Pepper: To taste
  • Garlic: 1 clove, minced
  • Pickled Cucumber: 1/2, finely chopped
  • Fresh Dill: 1 tablespoon, chopped

Step-by-Step Cooking Instructions

  1. Prepare the Batter Grate the potato using a box grater. In a mixing bowl, whisk together egg, milk, flour, salt, and black pepper until smooth.
  2. Prepare the Vegetables Dice the onion, grate the carrot, and chop the red bell pepper. Wash and halve the cherry tomatoes.
  3. Sauté the Vegetables Heat vegetable oil in a skillet. Sauté onions until translucent, then add carrots and bell peppers. Cook for 5-7 minutes until softened.
  4. Combine Ingredients Add the grated potato to the batter. Mix in the sautéed vegetables, French herbs, and chopped parsley.
  5. First Baking Stage Preheat the oven to 180°C (356°F). Transfer the mixture to a baking dish and bake for 30 minutes.
  6. Add Cheese Remove from oven, sprinkle with grated cheddar cheese. Return to oven and bake for an additional 15 minutes until cheese is melted and golden.
  7. Prepare the Sauce While baking, mix sour cream, mayonnaise, minced garlic, chopped pickled cucumber, dill, and black pepper.
  8. Serve Let the bake cool for 5 minutes. Serve with the prepared sauce on the side.

Nutritional Information

  • Serving Size: 1 portion
  • Calories: 350
  • Protein: 12g
  • Carbohydrates: 30g
  • Fat: 20g
  • Fiber: 3g

Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 60 minutes Servings: 4-6

Pro Cooking Tips

  • Squeeze excess moisture from grated potato for a crispier texture
  • Use fresh herbs for maximum flavor
  • Allow the bake to rest before serving for easier cutting

Variations and Substitutions

  • Cheese Options:
    • Use mozzarella for a milder flavor
    • Try gouda for a smoky twist
    • Omit cheese for a lighter version
  • Vegetarian Adaptation:
    • Replace milk with plant-based alternatives
    • Add extra vegetables or plant-based protein

Frequently Asked Questions

Q1: Can I make this dish ahead of time? Prepare and refrigerate, then bake when ready to serve.

Q2: Is this recipe gluten-free? Use gluten-free flour to make it gluten-free.

Q3: Can I freeze this bake? Best enjoyed fresh, but can be frozen for up to 1 month.

Q4: What can I serve as a side? A light salad or steamed vegetables complement this dish.

Q5: How do I know when it’s fully cooked? The top should be golden brown and crispy.

Storage and Make-Ahead Tips

  • Refrigerate in an airtight container for 2-3 days
  • Reheat in oven at 160°C for best texture
  • Serve with fresh herbs and sauce

Enjoy your delicious Potato Vegetable Bake – a true comfort food masterpiece!