Potato and vegetable bake with cream cheese

Potato and vegetable bake with cream cheese

This original potato bake with carrots and courgettes is the winter version of the Japanese potato salad and is great on a cold night. I use cream cheese to get a smooth consistency, and add grated cheese on top, which gives a nice crust when grilled. This bake makes a complete and very tasty meal.

         • 450 kcal per person  


For two people:

  • Fresh ingredients and groceries

    • 500 g potatoes
    • 2 medium carrots
    • a small courgette
    • 1 cm ginger
    • 3 tablespoons cream cheese (e.g. Philadelphia)
    • a cup of grated hard cheese for topping (I used Grana Padano)
  • From the store cupboard

    • salt and pepper


  • Wash but don’t peel the potatoes; wash the carrot and scrape or peel.
  • Cook the potatoes in the microwave for 5 minutes at full power (900W).
  • Add the carrot to the pot, cook in the microwave for another 5 minutes at full power (900W).
  • In the meantime, slice the courgette and the ginger very thinly.
  • Leave the potatoes and carrot to cool for a few minutes.
  • Mix the potatoes, carrots, courgette, ginger and cream cheese in an oven dish. Mash coarsely with a fork until the consistency is smooth but still chuncky. Season to taste.
  • Sprinkle the grated cheese on top and grill for about 5 minutes, until the cheese has melted and there’s a nice golden crust.

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Fuss-free food