A hearty, golden-crusted potato bake that combines the comfort of grated potatoes with fresh vegetables in a savory batter, creating the perfect rustic dish for any family gathering.
Recipe Details
Ingredients
- 3 large (about 900g) large potatoes, peeled and coarsely grated
- 1 medium (150g) yellow onion, finely chopped
- 1 large (120g) carrot, peeled and grated
- 1 medium (150g) red or yellow bell pepper, finely chopped
- 3 large fresh eggs, beaten
- 300ml whole milk
- 200g wholemeal flour (whole wheat flour)
- 2 tsp baking powder
- 3 tbsp extra virgin olive oil, plus extra for greasing
- 1 tsp sea salt, or to taste
- 2 tbsp fresh chives, finely chopped
Instructions
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Preheat your oven to 190°C (375°F). Grease a 23cm (9-inch) round baking dish or cast iron skillet with 3 tbsp extra virgin olive oil.
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Place the grated 3 large (about 900g) large potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture. This step is crucial for achieving a golden, crispy texture rather than a soggy bake.
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In a large mixing bowl, combine the drained 3 large (about 900g) large potatoes, 1 medium (150g) yellow onion, 1 large (120g) carrot, and 1 medium (150g) red or yellow bell pepper. Toss together until evenly distributed.
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In a separate bowl, whisk together the 3 large fresh eggs and 300ml whole milk until well combined. Add 1 tsp sea salt to taste and whisk again.
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Sift the 200g wholemeal flour (whole wheat flour) and 2 tsp baking powder together, then gradually fold into the egg and milk mixture until you have a smooth batter with no lumps.
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Pour the batter over the vegetable mixture and stir gently until all vegetables are well coated. The mixture should be moist but not too wet.
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Heat 2 tablespoons of 3 tbsp extra virgin olive oil in your prepared baking dish on the stovetop over medium heat. Pour in the potato mixture and spread evenly with a spatula.
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Cook on the stovetop for 3-4 minutes until the bottom begins to set and lightly golden, then transfer immediately to the preheated oven.
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Bake for 35-40 minutes until the top is golden brown and a knife inserted in the center comes out clean. The surface should be crispy and the center should feel firm when gently pressed.
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Remove from oven and let cool for 5 minutes. Sprinkle with fresh 2 tbsp fresh chives before serving. Cut into wedges and serve warm.
Tips
Perfect Texture: The key to this dish is removing moisture from the grated potatoes. After squeezing them in a kitchen towel, let them sit for 5 minutes, then squeeze again for the crispiest results.
Vegetable Variations: Feel free to substitute or add vegetables based on what you have available. Zucchini, corn kernels, or diced tomatoes work wonderfully. Just ensure any watery vegetables are drained well.
Flour Substitutions: If you don't have wholemeal flour, regular all-purpose flour works perfectly. For a gluten-free version, use a 1:1 gluten-free flour blend.
Make-Ahead Tips: This bake can be assembled up to 4 hours in advance and refrigerated. Add an extra 5-10 minutes to the cooking time if baking from cold.
Storage: Leftover potato bake keeps in the refrigerator for up to 3 days. Reheat individual portions in a 180°C (350°F) oven for 10-15 minutes to restore the crispy top.
Serving Suggestions: This rustic bake pairs beautifully with a simple green salad, grilled vegetables, or as a side dish to roasted meats. It's also delicious cold as a picnic food.
Herb Alternatives: If chives aren't available, try fresh parsley, dill, or even thinly sliced green onions for a similar fresh flavor boost.