Vegetable Mushroom Potato Bake

Preheat oven: Preheat your oven to 180°C (350°F) and lightly grease a baking dish.

Prepare the potatoes: Slice the potatoes thinly and set them aside.

Sauté the veggies: In a pan, heat olive oil over medium heat. Add the chopped onion and grated carrot. Sauté until softened, about 5 minutes. Add the sliced mushrooms and cook for an additional 3-4 minutes, until the mushrooms release their moisture and become tender.

Assemble the bake: In your greased baking dish, layer the sliced potatoes at the bottom. Top with a layer of the sautéed vegetables (onions, carrots, and mushrooms). Repeat the layers if necessary.

Egg mixture: In a bowl, whisk together the two eggs, a pinch of salt, pepper, and dried thyme or rosemary if using. Pour the egg mixture evenly over the potato and vegetable layers.

Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30-40 minutes, or until the potatoes are tender when pierced with a fork.

Optional step: For a golden crust, remove the foil during the last 10 minutes of baking. If you want extra creaminess, sprinkle grated cheese over the top and bake for the last few minutes until melted.

Serve: Allow the vegetable mushroom potato bake to rest for a few minutes before serving. Enjoy as a side dish or a main course!

Serving Tip:
Pair this dish with a light green salad or roasted meats for a full meal. You can also serve it with a dollop of sour cream for added richness.