Potato Vegetable Bake: A Hearty and Delicious Comfort Dish

• Sour Cream: 3 tablespoons (45g)
• Mayonnaise: 1 tablespoon (15g)
• Black Pepper: To taste
• Garlic: 1 clove, minced
• Pickled Cucumber: 1/2, finely chopped
• Fresh Dill: 1 tablespoon, chopped

Step-by-Step Cooking Instructions

1. Prepare the Batter Grate the potato using a box grater. In a mixing bowl, whisk together egg, milk, flour, salt, and black pepper until smooth.
2. Prepare the Vegetables Dice the onion, grate the carrot, and chop the red bell pepper. Wash and halve the cherry tomatoes.
3. Sauté the Vegetables Heat vegetable oil in a skillet. Sauté onions until translucent, then add carrots and bell peppers. Cook for 5-7 minutes until softened.
4. Combine Ingredients Add the grated potato to the batter. Mix in the sautéed vegetables, French herbs, and chopped parsley.
5. First Baking Stage Preheat the oven to 180°C (356°F). Transfer the mixture to a baking dish and bake for 30 minutes.
6. Add Cheese Remove from oven, sprinkle with grated cheddar cheese. Return to oven and bake for an additional 15 minutes until cheese is melted and golden.
7. Prepare the Sauce While baking, mix sour cream, mayonnaise, minced garlic, chopped pickled cucumber, dill, and black pepper.
8. Serve Let the bake cool for 5 minutes. Serve with the prepared sauce on the side.