ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Cheese and vegetable bake

Updated on June 10, 2015

Savory bake with cheese, potato, egg and tomato - delicious recipe

Sometimes, I'm baffled when it comes to dinnertime and I need to make a meal quickly, especially if a grocery shopping session is overdue. What on earth to make?

If ever I wonder aloud what I should cook, a voice occasionally pipes up and says 'something with potatoes?'

I sometimes think he'd be happy with spuds every day...

This is an incredibly easy dish to make and is one of our regular stand-by recipes. It uses up various bits and pieces that are left over in the fridge and yet makes a tasty meal. I don't often cook with butter but this recipe deserves it!

Just a small pat of butter gives the potatoes a richness that is so good.I made this recently for some friends and they now have it every weekend as part of a leisurely brunch. We have this for dinner though, served with some green salad leaves so that we can pretend that they make it into a low calorie dish. In all seriousness though, although there is a fat content from the butter and the cheese, this is a healthy and very tasty dinner. Oh, and very filling too. It has another of my favorite features too - it costs very little.

All you need....


Such simple ingredients

This amount serves two for dinner

  • Potatoes - the number depends on the size but I use about fifteen small ones
  • 1 tomato
  • 1 egg
  • 1 clove garlic
  • 3oz. cheese
  • A little butter
  • Black pepper
  • Salad to serve




Preheat the oven to 425°. You could use a halogen countertop oven or a toaster oven for this dish.That's actually more environmentally friendly.


Put a pan on the stove with enough water to cover the potatoes and set to a high heat to boil the water.


Clean the potatoes and cut away any eyes or damaged areas. Slice the potatoes thinly. When the water is boiling, add the potatoes. They will need to boil until soft - about 5 - 8 minutes depending on the thickness of the slices.

180 Delicious Vegetarian Potato Recipes: Delicious meat-free recipes featuring the world's best-loved vegetable, in over 200 photographs
180 Delicious Vegetarian Potato Recipes: Delicious meat-free recipes featuring the world's best-loved vegetable, in over 200 photographs

If you too could happily eat potatoes on a daily or regular basis, this is the book for you. What I love is the way that the dishes are photographed. It's important for food to be a feast for the eyes as well as the palate and I always like to see what recipes should look like and how they're served and garnished.


Prepare the oven dish



While you are waiting for the potatoes to cook, cut the garlic clove in half. Rub the cut sides over the insides of the baking dish. Small pieces of garlic will remain in the dish. I like to do this because although garlic will be going into the dish itself, this rubbing helps the outer edges of the bake have a good garlicky flavor. When you have done this, finely chop the remaining garlic or crush in a garlic press.


Add small pieces of butter to the dish and smear until the dish is coated. This butter will melt into the potatoes - deliciously..





Once the potatoes are cooked, drain them and fill the pan with cold water. This will soon make them cool enough to handle. Put a layer of potatoes in the bottom of the dish and top with tiny pieces of butter.


Grate the cheese. Add half the grated cheese to the top of the potatoes.



Slice the tomato thinly. Add the slices on top pf the cheese and top with the crushed or chopped garlic.


Now add another layer of potato. Sprinkle with black pepper. Oh, and maybe a touch more butter.... Put the dish into the oven while you whisk the egg.





Remove the dish from the oven and pour in the whisked egg. I add a little more black pepper too. Add the remaining grated cheese and return the dish to the oven until the egg is set and the cheese golden.




Serve with fresh green salad leaves and spring onion.

Further reading

As I mentioned above, my friend Sally and her family often have this savory bake as part of a weekend brunch. She highly recomends brunch as the perfect meal for leisurely family get-togethers and for entertaining. Need recipes?

Mixing bowls

You'll have noticed that I use stainless steel mixing bowls. I have a set that nests - that's a great help in a teeny tiny kitchen as they are so easy to store. I use them over saucepans too to create double boilers - this is great because it saves on electricity and makes the most of the heat from the ring. They have so many uses and for me, are much more practical than bowls make of other materials - even I can't break them!

© 2013 Jackie Jackson


    0 of 8192 characters used
    Post Comment

    No comments yet.