This super delicious and easy potato recipe will have all your neighbors asking for the recipe! With simple ingredients like potatoes, onions, carrots, and peppers, you can quickly and effortlessly prepare an incredibly flavorful and satisfying dish. The combination of tender vegetables, melted cheese, and optional savory ham creates a comforting meal that’s perfect for any occasion. Let’s cook with joy and make this delightful casserole that’s sure to impress everyone at the table!
Ingredients
Main Ingredients:
- 1 large potato
- 1 tablespoon potato starch
- 1 onion, finely chopped
- 1 carrot, grated
- 1 bell pepper, diced (any color)
- Handful of small tomatoes, halved
- A bunch of spring onions, finely chopped
- 3 cloves garlic, minced
- 1 egg
- 150 grams (5.3 oz) cheese, grated (e.g., mozzarella, cheddar, or your favorite melting cheese)
- Slices of ham (optional), chopped
- Salt and black pepper, to taste
- Sunflower oil, for cooking and greasing
Instructions
Step 1: Prepare the Potato Base
- Preheat the oven:
- Preheat your oven to 200°C (390°F). Grease a baking dish or casserole (approximately 20×20 cm or 8×8 inches) with a little sunflower oil to prevent sticking.
- Prepare the potato:
- Peel and grate 1 large potato using a coarse grater.
- Place the grated potato into a bowl of cold water and let it sit for 5 minutes. This helps remove excess starch and prevents discoloration.
- After soaking, drain the potatoes and squeeze out as much excess water as possible using a clean kitchen towel or paper towels.
- Mix with potato starch and seasoning:
- In a large bowl, combine the drained and dried grated potato with 1 tablespoon of potato starch, 1 tablespoon of sunflower oil, salt, and black pepper to taste. Mix well until the potato shreds are evenly coated.
- Form the potato crust:
- Spread the potato mixture evenly across the bottom and slightly up the sides of the prepared baking dish, pressing down firmly to create a compact layer.
- Bake the potato crust in the preheated oven for 15-20 minutes until it starts to turn golden brown and becomes slightly crispy.
Step 2: Prepare the Vegetable Filling
- Sauté the vegetables:
- Heat 2 tablespoons of sunflower oil in a skillet over medium heat.
- Add the finely chopped onion and minced garlic, sautéing until they become translucent and fragrant, about 2-3 minutes.
- Add the grated carrot and diced bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Season the vegetables with salt and black pepper to taste.
- If using ham, stir in the chopped slices now and cook for an additional 2 minutes to heat through.
- Remove the skillet from heat and let the mixture cool slightly.
- Prepare the egg and cheese mixture:
- In a separate bowl, beat 1 egg lightly.
- Add 100 grams (3.5 oz) of the grated cheese (reserving the remaining 50 grams for topping) to the beaten egg and mix well.
- Combine the egg-cheese mixture with the sautéed vegetables, stirring until everything is well incorporated.
Step 3: Assemble and Bake the Casserole
- Assemble the layers:
- Remove the pre-baked potato crust from the oven.
- Spread the vegetable, ham, and cheese mixture evenly over the potato crust.
- Sprinkle the remaining 50 grams (1.8 oz) of grated cheese evenly over the top.
- Arrange the halved small tomatoes on top of the cheese layer, cut side up, distributing them evenly across the surface.
- Bake:
- Return the assembled casserole to the oven and bake at 200°C (390°F) for 20-25 minutes, or until the cheese is melted and golden brown, and the tomatoes are slightly roasted.
- Add spring onions:
- Once baked, remove the casserole from the oven and immediately sprinkle the finely chopped spring onionsover the top for a fresh burst of flavor and color.
Step 4: Serve and Enjoy
- Rest before serving:
- Allow the casserole to rest for about 5 minutes to set and cool slightly, making it easier to slice and serve.
- Serve:
- Cut into portions and serve warm. This dish pairs wonderfully with a fresh green salad or steamed vegetables.
- Enjoy:
- Enjoy this incredibly delicious and comforting potato and vegetable casserole with your family and friends. Bon appétit! 😋
Cook’s Notes
- Potato Variety: Use starchy potatoes like Russets for a crispier crust, or waxy potatoes like Yukon Gold for a creamier texture.
- Cheese Options: Feel free to use your favorite melting cheese such as Gouda, Emmental, or a mix of cheeses for a more complex flavor.
- Ham Substitute: For a vegetarian option, omit the ham or replace it with plant-based alternatives or sautéed mushrooms for added umami flavor.
- Spice it Up: Add a pinch of chili flakes or smoked paprika to the vegetable mixture for a spicy kick.
- Saffron Water: For an extra layer of flavor, you can add a teaspoon of saffron water to the egg and cheese mixture.
Variations
Mediterranean Twist
- Additions:
- Incorporate sliced olives, sun-dried tomatoes, and crumbled feta cheese into the vegetable mixture.
- Sprinkle dried oregano and a drizzle of olive oil on top before baking.
Protein-Packed Version
- Additions:
- Add cooked and shredded chicken or ground beef to the vegetable mixture for a heartier meal.
- Include extra vegetables like zucchini or spinach for more nutrients.
Herb-Infused Delight
- Additions:
- Mix fresh herbs such as parsley, basil, or thyme into the vegetable mixture.
- Add a dollop of pesto sauce on top before serving for enhanced flavor.
Creamy Mushroom and Leek
- Substitutions:
- Replace the carrot and bell pepper with sliced mushrooms and leeks.
- Add a splash of cream to the vegetable mixture for extra richness.
Frequently Asked Questions (FAQs)
1. Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole ahead of time and store it covered in the refrigerator for up to 12 hours before baking. When ready to bake, remove it from the fridge and let it sit at room temperature for about 15 minutes before placing it in the preheated oven.
2. How do I store leftovers?
Allow the casserole to cool completely, then store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
3. Can I freeze this casserole?
Yes, you can freeze the baked casserole. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored in the freezer for up to 2 months. To reheat, thaw overnight in the refrigerator and warm in the oven until heated through.
4. What can I serve with this dish?
This casserole pairs well with a fresh green salad, steamed or roasted vegetables, or a bowl of soup for a complete and satisfying meal.
5. Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes will add a different flavor profile and a touch of sweetness to the dish. Follow the same instructions, but note that sweet potatoes may cook slightly faster.
6. Is there a substitute for potato starch?
If you don’t have potato starch, you can substitute it with cornstarch or all-purpose flour to help bind the potato crust together.
This cheesy baked potato and vegetable casserole is a versatile and delicious dish that’s perfect for any meal of the day. With its simple ingredients and straightforward preparation, it’s an easy way to create a hearty and satisfying meal that everyone will love. Whether you’re cooking for family, friends, or just for yourself, this recipe is sure to become a staple in your kitchen. Enjoy cooking and savor every bite of this delightful and comforting dish!
