Cheesy Baked Potato and Vegetable Casserole
Ingredients 3 large potatoes 1 onion 1 carrot 1 bell pepper 2 tomatoes 2 eggs 1/2 cup liquid yogurt (125 ml / 4.3 fl. oz.) 4 tablespoons flour (100 g / 3.5 oz.) 150 grams cheese (5.3 oz) Parsley, chopped Italian herbs, to taste Salt, to taste Black pepper, to taste Sunflower oil, for frying Directions Prepare the potatoes: Peel and slice the potatoes. Soak them in water for 15 minutes, then drain. Sauté the onion: Chop the onion and fry in sunflower oil until transparent. Add the carrot: Grate the carrot and add it to the pan with the onions. Fry lightly until softened. Prepare the batter: In a large bowl, beat the eggs. Add the liquid yogurt, flour, Italian herbs, salt, and black pepper. Mix well. Combine potatoes and batter: Add the drained potatoes to the batter mixture and stir until the potatoes are well coated. Bake the base: Pour the potato mixture into a greased baking dish. Bake in a preheated oven at 180°C (356°F) for 25 minutes. Prepare the peppers and tomatoes: While the base is baking, cut the bell pepper and tomatoes into thin slices. Top the casserole: After 25 minutes, remove the baking dish from the oven. Top with sliced bell peppers, tomatoes, and grated cheese. Final bake: Return the baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Garnish and serve: Sprinkle with chopped parsley before serving. Serving Suggestions Serve with a side salad for a complete meal. Pair with crusty bread to soak up any extra sauce. Cooking Tips Make sure to soak the potatoes to remove excess starch and ensure they cook evenly. Adjust the seasoning to your taste preference. Nutritional Benefits Potatoes provide vitamins C and B6, potassium, and fiber. Carrots and bell peppers add vitamins A and C, as well as antioxidants. Cheese adds calcium and protein. Dietary Information Vegetarian: This recipe is suitable for vegetarians. Gluten-Free Option: Use a gluten-free flour blend if needed.
Ingredients
- 3 large potatoes
- 1 onion
- 1 carrot
- 1 bell pepper
- 2 tomatoes
- 2 eggs
- 1/2 cup liquid yogurt (125 ml / 4.3 fl. oz.)
- 4 tablespoons flour (100 g / 3.5 oz.)
- 150 grams cheese (5.3 oz)
- Parsley, chopped
- Italian herbs, to taste
- Salt, to taste
- Black pepper, to taste
- Sunflower oil, for frying
Directions
- Prepare the potatoes: Peel and slice the potatoes. Soak them in water for 15 minutes, then drain.
- Sauté the onion: Chop the onion and fry in sunflower oil until transparent.
- Add the carrot: Grate the carrot and add it to the pan with the onions. Fry lightly until softened.
- Prepare the batter: In a large bowl, beat the eggs. Add the liquid yogurt, flour, Italian herbs, salt, and black pepper. Mix well.
- Combine potatoes and batter: Add the drained potatoes to the batter mixture and stir until the potatoes are well coated.
- Bake the base: Pour the potato mixture into a greased baking dish. Bake in a preheated oven at 180°C (356°F) for 25 minutes.
- Prepare the peppers and tomatoes: While the base is baking, cut the bell pepper and tomatoes into thin slices.
- Top the casserole: After 25 minutes, remove the baking dish from the oven. Top with sliced bell peppers, tomatoes, and grated cheese.
- Final bake: Return the baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Sprinkle with chopped parsley before serving.
Serving Suggestions
- Serve with a side salad for a complete meal.
- Pair with crusty bread to soak up any extra sauce.
Cooking Tips
- Make sure to soak the potatoes to remove excess starch and ensure they cook evenly.
- Adjust the seasoning to your taste preference.
Nutritional Benefits
- Potatoes provide vitamins C and B6, potassium, and fiber.
- Carrots and bell peppers add vitamins A and C, as well as antioxidants.
- Cheese adds calcium and protein.
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free Option: Use a gluten-free flour blend if needed.
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