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 tsp baking powder
150 g cheese, grated
Directions
Prepare the Vegetables:
Grate Potatoes: Peel and grate the potatoes. Place them in a large bowl.
Chop Onions and Carrots: Finely chop the onion and add it to the bowl with the grated potatoes.
Grate Carrots and Chop Pepper: Peel and grate the carrot. Chop the pepper and add both to the bowl with the potatoes and onions.
Sauté Vegetables:
Heat a little olive oil in a pan over medium heat. Add the grated potatoes, onion, carrot, and pepper. Sauté until the vegetables are slightly softened. Season with salt and mix in the chopped chives
. Prepare the Batter:
. Beat Eggs: In a separate bowl, beat the eggs.
Mix with Milk: Add the milk to the beaten eggs and mix well.
Combine Flour and Baking Powder: In another bowl, combine the wholemeal flour and baking powder.
Incorporate Flour: Gradually add the flour mixture to the egg and milk mixture, stirring until well combined.
Combine and Rest:
Mix Vegetables with Batter: Add the sautéed vegetables to the batter and mix until everything is well incorporated.
Rest the Dough:
Let the mixture rest for 15 minutes.
First Bake:
Preheat Oven: Preheat your oven to 200°C (400°F).
. Prepare Baking Dish: Grease a baking dish with olive oil.
Pour and Spread: Pour the vegetable mixture into the baking dish and spread it evenly.
Bake: Bake for 45 minutes or until the top is golden and the mixture is set.
Add Cheese and Final Bake:
. Add Cheese: Remove the dish from the oven and sprinkle the grated cheese evenly over the top.
Final Bake: Return the dish to the oven and bake for an additional 15 minutes at 200°C (400°F) until the cheese is melted and bubbly.
Serve:
Cool Slightly: Allow the bake to cool slightly before serving.
Cut and Enjoy: Cut into slices and enjoy warm.
Serving Suggestions
Pair with a fresh green salad or steamed vegetables.
Serve with a dollop of sour cream or a yogurt-based sauce.
Cooking Tips
Ensure all vegetables are evenly grated or chopped for consistent texture.
Adjust the seasoning according to your taste preferences.
Nutritional Benefits
Potatoes: Rich in vitamins C and B6, potassium, and fiber.
Carrots: High in beta-carotene, fiber, vitamin K1, and antioxidants.
Wholemeal Flour: Provides fiber and essential nutrients compared to refined flour.
Cheese: Adds calcium and protein.
Dietary Information
This recipe can be adapted to be gluten-free by using gluten-free flour.
For a dairy-free option, use a plant-based milk and cheese alternative.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
This bake is hearty, nutritious, and perfect for any meal.
The combination of sautéed vegetables and cheesy topping makes it a family favorite.
Conclusion
Enjoy this Vegetable and Cheese Bake as a delicious and nutritious addition to your meal plan. Its simple preparation and wholesome ingredients make it a go-to recipe for any occasion.
