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This hearty casserole starts with grated potatoes, carrots, and finely chopped onion, all seasoned with oregano, parsley, salt, and pepper, then bound together by a simple mixture of eggs, milk, and a touch of flour. Instead of individual pancakes, the batter is spread into a buttered baking dish, creating a uniform vegetable cake. Sliced tomatoes and shredded mozzarella crown the top, melting into a gratin that bubbles and turns golden under the oven’s heat. Fresh chives stirred into the base and sprinkled over the finished bake add a pop of color and a mild onion aroma. The result is a cohesive, sliceable casserole that’s perfect for brunch, lunch, or as a show-stopping side at dinner.
Preparation, Cook, and Total Times
Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield
Serves 6 as a main or 8 as a side
Cuisine
Contemporary European Comfort
Full List of Ingredients
Casserole Base:
6 medium potatoes (≈ 800 g), peeled and coarsely grated
1 large onion bulb, finely chopped
1 medium carrot, grated
3 large eggs
200 ml whole milk
200 g all-purpose flour
Salt, ground black pepper, dried oregano, and dried parsley, to taste
2 tbsp finely chopped fresh chives
20 ml vegetable oil (for sautéing onion)
Butter, for greasing the dish
Topping:
2 ripe tomatoes, sliced into 5 mm rounds
100 g shredded mozzarella cheese
Extra chives, for garnish
Step-by-Step Cooking Directions
Preheat & Prep: Heat the oven to 200 ℃ (390 ℉). Generously butter a 22 × 30 cm (9 × 13 inch) baking dish.
Sauté the Onion: In a small skillet, warm the vegetable oil over medium heat. Add chopped onion, season lightly with salt, and cook until translucent, about 3–4 minutes. Remove from heat and let cool.
Mix the Casserole Batter: In a large bowl, combine grated potatoes, grated carrot, cooled onion, and chopped chives. Season with salt, pepper, oregano, and parsley. In another bowl, whisk eggs, milk, and flour into a smooth batter. Pour this over the vegetables and mix thoroughly to coat every shred.
Assemble the Base: Transfer the vegetable batter into the prepared dish, spreading evenly and pressing lightly to compact.
Top with Tomato & Cheese: Arrange tomato slices in an overlapping pattern across the surface. Evenly sprinkle shredded mozzarella over the tomatoes.
Bake: Place the dish in the center of the oven and bake for 35–40 minutes, until the top is golden-brown and the center is set (no longer jiggly).
Rest & Garnish: Remove from oven and let rest 5 minutes. Sprinkle additional fresh chives before slicing and serving.
Nutritional Information
(Per serving, main portion)
Calories: 450 kcal
Protein: 14 g
Carbohydrates: 56 g
Fat: 18 g
Fiber: 6 g
Sodium: 480 mg
The Origins and Popularity of the Recipe
Vegetable gratins and casseroles have roots in French home cooking, where layering simple ingredients under cheese and cream creates satisfying one-dish meals. Potato-based bakes—like the classic gratin dauphinois—evolved over centuries to include regional vegetables and herbs. This modern casserole riffs on those traditions by adding carrots and chives to boost color, nutrition, and flavor. Its ease and impressive appearance make it a favorite for potlucks and family dinners alike.
Reasons Why You’ll Love the Recipe
Effortless Prep: One mixing bowl and one baking dish—minimal cleanup.
Make-Ahead Friendly: Assemble, cover, and refrigerate up to 8 hours before baking.
Textural Delight: Crisp, cheesy top contrasts a tender, herb-flecked interior.
Versatility: Perfect for vegetarian meals, brunch spreads, or as a side.
Flavor Harmony: Sweet carrots, savory potatoes, and tangy tomato meld under melted mozzarella.
Health Benefits
Potatoes supply complex carbohydrates and potassium; carrots add beta-carotene and fiber; onions provide antioxidants; and chives offer vitamin C and K. By using moderate cheese and a light batter, the dish remains relatively low in saturated fat. Swapping half the milk for low-fat yogurt can reduce calories while preserving creaminess.
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