Potato, Carrot and Leek Bake with Cheese Egg Custard

A filling oven bake of potatoes, carrots and leeks, baked in a savory egg custard with milk and Gouda. Inexpensive, simple and ideal for the whole family.

By yumbelo · 4 servings · 65 minutes

Ingredients

• 800 g waxy potatoes
• 300 g carrots
• 2 pc leek stalks
• 1 pc onion
• 2 pc garlic cloves
• 4 pc eggs
• 200 ml milk
• 100 g Gouda, grated
• 1 tsp thyme, dried
• 1 tsp sweet paprika powder
• 2 tbsp cooking oil
• 1 pinch salt
• 1 pinch pepper
• 1 bunch parsley

Method

1. Preheat the oven to 200 °C top and bottom heat and grease a baking dish.
2. Peel or thoroughly wash the potatoes and cut them into slices about 5 mm thick. Peel the carrots and cut them into thin slices.
3. Trim the leek, halve it lengthwise, wash it and cut it into rings. Finely dice the onion and garlic.
4. Heat the oil in a large pan and sweat the onion and garlic until translucent. Add the leek and carrots and fry for 3 to 4 minutes until they take on a little color.
5. Layer the potato slices alternately with the vegetables in the baking dish and season each layer with salt, pepper and thyme.
6. Whisk the eggs with the milk, paprika powder and half of the Gouda and season with salt and pepper. Pour the mixture over the bake.
7. Sprinkle the remaining Gouda over the bake and bake the dish on the middle rack for about 40 to 45 minutes, until the potatoes are soft and the surface is golden brown.
8. Wash and finely chop the parsley and serve the bake sprinkled with it.