This easy and inexpensive recipe is a good option instead of pizza and will surely be loved by your family! This meal is made with shredded potatoes, vegetables, and cheese, making it filling and tasty. Great for any meal, it’s easy to make and uses ingredients you likely already have at home. Follow these easy instructions to create a delicious potato dish that is crunchy, cheesy, and impossible to resist.
Complete Recipe:
List of ingredients:
6 grated potatoes: The main ingredient, giving a tasty foundation with a crunchy outside.
1 grated carrot: Adds a little sweetness and more color.
1 onion, finely chopped: To add a rich taste.
Vegetable oil: To fry the vegetables.
5-6 fresh green onions, chopped: Gives a gentle onion taste and freshness.
3 eggs help hold the ingredients together.
1 glass of milk (200 ml): Makes food creamy and moist.
80 grams of whole wheat flour: Helps make the mixture thicker and hold it together.
Use 2-3 tablespoons of olive oil to make the food tastier and crispy.
Salt and black pepper, as much as you like: To add flavor.
Extra olive oil: To grease the baking dish.
4 tomatoes, cut into slices: Adds a tasty and tangy layer.
Fresh parsley, chopped: To decorate and add a fresh, herbal touch.
200 grams of shredded mozzarella cheese: The delicious, melted cheese on the top.
Instructions in sequence:
1. Get the vegetables ready:
Begin by shredding the 6 potatoes and 1 carrot using a large grater. This will help them cook evenly and give the bake the perfect texture.
Cut the onion into small pieces and put all the shredded vegetables in a big bowl. Potatoes, carrots, and onions are the main ingredients of this tasty meal.
Cook the vegetables in hot oil.
Heat a lot of vegetable oil in a pan on medium heat. The oil needs to be hot enough to make a sizzling sound when you add the vegetables, but not so hot that it starts to smoke.
Put the shredded potatoes, carrot, and diced onion in the pan. Cook them in hot oil for around 8-10 minutes, stirring from time to time. You should cook the vegetables until they become soft and start to turn a light golden color. This will enhance their natural sweetness and taste. Let it cool down a bit.
3. Make the batter:
In another bowl, mix 3 eggs, 1 glass of milk (200 ml), 80 g of whole wheat flour, and 2-3 tablespoons of olive oil. Add salt and black pepper to your liking. This mixture will hold together the shredded vegetables and make a solid dish when baked.
Stir until it’s smooth, making sure there are no clumps. The batter should be a bit thick but still able to be poured.
Mix the ingredients together.
Mix the chopped green onions with the cooked vegetables and stir well. The green onions give a fresh and slightly sweet flavor that goes well with the other vegetables.
Pour the batter you made over the vegetables and mix well until they are all covered. The batter needs to completely coat the vegetables to help them stick together while baking.
Put together the ingredients for baking.
Heat your oven to 200°C (400°F) before using it. A high temperature oven will make the food crispy on the outside and soft on the inside.
Use a little olive oil to coat the baking dish so the food doesn’t stick and gets a nice, crispy crust.
Pour the mix of vegetables and batter into the baking dish, spreading it out evenly to cook everything evenly.
Add a little more olive oil on top to make it extra crispy.
Cook the potato mixture in the oven.
Put the dish in the oven that has been heated beforehand and bake for around 30 minutes until the top is golden and crispy. You will know it is done when the edges are slightly brown and the middle feels firm when touched.
7. Get the ingredients ready for the toppings.
While the potato dish is cooking, cut the 4 tomatoes and finely chop some fresh parsley. The tomatoes bring a juicy and tangy flavor to the creamy potato base, and the parsley adds a touch of freshness.
8. Put on the toppings.
After the first time it bakes, take the potato dish out of the oven.
Place the tomato slices evenly on top, sprinkle with chopped parsley, and then spread a lot of shredded mozzarella cheese, about 200 g, over the tomatoes. This cheese layer will melt and become a gooey, golden topping that will give a delicious taste and crunchiness.
Last step: Baking.
Put the dish back in the oven and bake for another 15 minutes at 200°C (400°F) until the cheese is melted and bubbly, and has a light golden-brown color on top.
Serve and enjoy:
Take it out of the oven and let it cool for a few minutes before cutting. Taking a short break will allow the baked goods to firm up, making them easier to slice.
Serve the potato bake warm. You can add more parsley on top if you like. Enjoy it with a salad or by itself.
Advice for making the perfect potato casserole:
Shred the potatoes using a rough grater so they cook evenly and have a good texture.
Remove extra water: Use a paper towel to dry the grated potatoes and carrots before frying to get rid of any extra moisture. This will make them crunchy.
Choose your favorite toppings to add to your dish, such as mushrooms, peppers, olives, or pepperoni, to give it more flavor.
Try using different kinds of cheese like cheddar, gouda, or feta to make new and tasty flavor mixes.
For a crunchier top, put the dish under the broiler during the last 2-3 minutes of baking.
Nutrition Facts (per portion):
Calories: 250-300 calories
Protein: 12-15 grams
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