Savory Baked Potato and Vegetable Medley

Peel and slice the potatoes into thin rounds or small cubes. Boil them in salted water until they are slightly tender, about 8-10 minutes. Drain and set aside.

Prepare the Vegetables:

While the potatoes are cooking, heat a little oil in a pan over medium heat. Add the chopped onion and cook until soft and golden.

Add the sliced mushrooms, grated carrot, and chopped red bell pepper to the pan. Cook for about 5 minutes until the vegetables are tender.

Stir in the diced tomato and cook for an additional 2-3 minutes. Season with salt and sweet paprika powder.

Make the Binding Mixture:

In a bowl, whisk together the cornstarch and egg. Add in the grated cheese and mix well to create a cheesy mixture.

Assemble the Dish:

In a baking dish, layer the boiled potatoes at the bottom.

Spread the sautéed vegetables evenly over the potatoes.

Pour the cornstarch and cheese mixture over the vegetables and potatoes, making sure everything is well coated.

Bake:

Preheat your oven to 375°F (190°C).

Place the baking dish in the oven and bake for 25-30 minutes or until the top is golden and bubbly.

In the last 10 minutes of baking, arrange the halved cherry tomatoes on top for a burst of freshness.

Serve:

Once baked, remove from the oven and let it cool slightly before serving. This dish can be served as a side or even as a main course with a simple salad on the side.

Serving and Storage Tips: