Potato and Vegetable Casserole with Cheddar Cheese: A Comforting Dish for Every Occasion

Preheat your oven to 375°F (190°C). Grease a baking dish with a little olive oil.

In a large pot of salted water, cook the diced potatoes for 10-12 minutes, until tender but not mushy. Drain and set aside.

Sauté the Vegetables:

In a skillet, heat a little olive oil over medium heat. Add the chopped onion and diced bell pepper, sautéing for about 4 minutes until softened. Add the grated carrot and cook for an additional 2 minutes.

Mix the Casserole Ingredients:

In a large mixing bowl, combine the cooked potatoes, sautéed vegetables, fresh parsley, and diced ham (if using).

In a separate bowl, whisk together the egg, milk, and flour until smooth. Season with salt and black pepper to taste.

Assemble the Casserole:

Pour the milk and flour mixture over the vegetables and potatoes. Add 100g of shredded cheddar cheese and stir gently to combine.

Bake:

Transfer the casserole mixture to the prepared baking dish. Top with the remaining 50g of shredded cheddar cheese.

Bake for 25-30 minutes, or until the top is golden brown and bubbly.

Serve:

Let the casserole cool for a few minutes before serving. Garnish with additional fresh parsley for color and flavor.

Serving and Storage Tips: