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 medium pot, bring water to a boil and cook the diced potatoes for 8-10 minutes until just tender but not fully cooked. Drain and set aside.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, grated carrot, and diced bell pepper. Sauté for 5-7 minutes until the vegetables are softened. Season with salt and black pepper. Remove from heat.

Prepare the Casserole Mixture:

In a large mixing bowl, whisk together the egg, milk, and flour until smooth.

Stir in the sautéed vegetables, cheddar cheese, and the partially cooked potatoes. If using, add in some diced ham for an extra savory boost.

Mix everything well, then taste and adjust the seasoning with more salt and pepper as needed.

Assemble and Bake:

Pour the mixture into the prepared baking dish. Use a spatula to spread it out evenly.

Sprinkle the top with a little extra cheddar cheese for a golden, cheesy crust.

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set.

Serve:

Once done, let the casserole cool for a few minutes. Garnish with fresh parsley before serving.

Serving and Storage Tips