Looking for a crowd-pleasing dish that’s even more satisfying than pizza? This incredible potato veggie bake combines crispy potatoes, savory vegetables, and melted cheese into one irresistible meal. Easy to make with affordable ingredients, this recipe creates a hearty, comforting dish that’s perfect for family dinners, potlucks, or anytime you’re craving something substantial and delicious.
Ingredients
For the Potato Base:
- 6 medium potatoes (approximately 1kg/2.2lbs), grated
- 3 large eggs
- 1 cup (240ml) milk
- 240g (2 cups) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 spring onions (scallions), finely chopped
For the Vegetable Filling:
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 medium carrots, grated
- 1 bell pepper (any color), diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Topping:
- 3-4 medium tomatoes, sliced
- 100g (1 cup) Parmesan cheese, grated
- 100g (1 cup) mozzarella cheese, shredded
- 1 tablespoon olive oil (for greasing)
- Fresh herbs for garnish (optional)
Instructions
- Prepare the vegetables: Place a frying pan over medium heat and add the butter. Once melted, add the finely chopped onion and sauté until translucent, about 3-4 minutes.
- Add carrots: Add the grated carrots to the pan and continue to cook for another 3-4 minutes until softened. Season with salt and pepper.
- Cook the peppers: Add the diced bell peppers to the pan and cook with the other vegetables for 2-3 minutes until slightly softened but still retaining some crunch. Remove from heat and set aside.
- Prepare the potatoes: Grate the potatoes into a large bowl. Add enough cold water to cover the potatoes, then stir well to release excess starch. Drain the potatoes thoroughly using a colander, pressing gently to remove as much moisture as possible.
- Make the batter: In a separate large bowl, whisk the three eggs until frothy. Add salt, pepper, and a cup of milk, whisking to combine. Gradually add the flour, whisking continuously to avoid lumps, until you have a smooth batter.
- Combine ingredients: Add the drained grated potatoes to the batter. Mix in the chopped spring onions and the fried vegetable mixture. Stir thoroughly until all ingredients are well combined.
- Prepare for baking: Preheat your oven to 180°C (350°F). Line a baking sheet or rectangular baking dish (approximately 9×13 inches) with parchment paper. Brush the paper with olive oil to prevent sticking.
- Bake the base: Spread the potato mixture evenly onto the prepared baking sheet, creating a flat layer of even thickness. Bake in the preheated oven for approximately 30 minutes, or until the top begins to turn golden and the edges become crisp.
- Add toppings: Remove the partially baked potato base from the oven. Arrange the sliced tomatoes evenly over the top. Sprinkle with grated Parmesan cheese, followed by shredded mozzarella.
- Final bake: Return the dish to the oven and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve: Allow to cool for 5-10 minutes before cutting into squares. Garnish with fresh herbs if desired and serve warm.
Nutritional Information and Timing
- Preparation Time: 25 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8
- Calories: Approximately 310 calories per serving
- Protein: 12g
- Carbohydrates: 42g
- Fat: 11g
- Fiber: 3g
- Sodium: 480mg
Cooking Tips and Tricks
- Remove potato moisture: The key to a crispy base is removing as much moisture as possible from the grated potatoes. After rinsing, you can place them in a clean kitchen towel and squeeze out excess water.
- Even thickness: Spread the potato mixture evenly in the pan for consistent cooking. Press down gently with a spatula to create a uniform layer.
- Crispy edges: For extra-crispy edges, brush the sides of the potato mixture with a little olive oil before the initial bake.
- Cheese variations: The combination of Parmesan and mozzarella provides both flavor and that satisfying cheese pull, but feel free to experiment with other cheese combinations.
- Test for doneness: The potato base should feel firm to the touch and be slightly golden before adding the toppings. If it seems too soft, bake for an additional 5 minutes.
- Rest before cutting: Allow the bake to rest for at least 5 minutes before cutting to help it set and make cleaner slices.
Variations and Substitutions
- Add protein: Incorporate cooked ground beef, shredded chicken, or bacon bits into the vegetable mixture for a meatier version.
- Vegetarian proteins: Add black beans, chickpeas, or crumbled tofu for additional plant-based protein.
- Different vegetables: Customize with mushrooms, zucchini, spinach, or corn depending on what’s in season or your preferences.
- Dairy alternatives: Use dairy-free milk and cheese alternatives for a vegan-friendly version.
- Spice it up: Add red pepper flakes, paprika, or your favorite hot sauce to the potato mixture for a spicier variation.
- Herb enhancements: Mix fresh herbs like dill, parsley, or basil into the potato mixture for additional flavor dimensions.
Common FAQs
1. Can I prepare this dish in advance?
Yes, you can prepare the vegetable mixture and grate the potatoes (store in water to prevent browning) the day before. Assemble and bake when ready to serve.
2. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for about 10 minutes to restore crispness.
3. Can I freeze this potato bake?
Yes, you can freeze it either before or after baking. If freezing before the final cheese topping, thaw completely before adding tomatoes and cheese and completing the baking process. If freezing after baking, wrap portions tightly and freeze for up to 2 months.
4. My potato base isn’t crispy enough. What went wrong?
This could be due to excess moisture in the potatoes. Make sure to drain them thoroughly and squeeze out as much water as possible. Also, check that your oven is properly preheated before baking.
5. Can I make this in a different sized pan?
Yes, but you’ll need to adjust cooking times. A smaller, deeper pan will require longer cooking time, while a larger, shallower pan may cook more quickly. The potato layer should be about 1-1.5 cm (½ inch) thick for best results.
Storage and Make-Ahead Tips
- Refrigeration: Cool completely before storing in an airtight container in the refrigerator for up to 3 days.
- Freezing: Cut into individual portions and freeze wrapped in plastic wrap and aluminum foil for up to 2 months.
- Reheating from refrigerated: For best results, reheat in a 180°C (350°F) oven for 10-15 minutes until heated through and crispy again. Microwave reheating is possible but will result in a softer texture.
- Reheating from frozen: Thaw overnight in the refrigerator and then reheat in the oven at 180°C (350°F) for 15-20 minutes.
- Make-ahead components: The vegetable mixture can be prepared up to 2 days ahead and stored in the refrigerator. The potato base can be partially baked, cooled, and refrigerated for up to 24 hours before adding toppings and completing the baking process.
This potato veggie bake offers all the comfort and satisfaction of pizza but with a unique twist that makes it even more hearty and filling. Perfect for feeding a crowd on a budget, this versatile dish will quickly become a regular in your meal rotation!
