Autumnal Bread and Vegetable Bake with Cheese

A autumnal casserole made from day-old white bread, potatoes and leftover vegetables, bound with egg and milk and baked with savoury cheese. It turns golden in the oven and is a filling way to use up leftovers for two people.

By yumbelo · 2 servings · 28 minutes

Ingredients

• 150 g day-old white bread, cut into cubes
• 300 g day-old boiled potatoes, sliced
• 250 g leftover vegetables (carrots, leek, pumpkin), cut into small pieces
• 1 pc onion, finely diced
• 1 pc garlic clove, finely chopped
• 1 tbsp olive oil
• 2 pc eggs
• 200 ml milk
• 80 g Emmental, grated
• 1 tsp dried thyme
• salt
• pepper
• pinch nutmeg, freshly grated

Method

1. Preheat the oven to 200 °C top and bottom heat.
2. Heat the olive oil in an ovenproof pan and sweat the onion and garlic for two minutes.
3. Add the leftover vegetables and fry them for about five minutes, stirring, until they take on a little colour.
4. Spread the potato slices and bread cubes in the pan and season with thyme, salt, pepper and nutmeg.
5. Whisk the eggs with the milk and half of the cheese, pour the mixture over the bread and press it down gently so everything is soaked through.
6. Sprinkle the remaining cheese over the top and slide the pan into the oven for about 15 minutes, until the surface is golden brown and the mixture has set.
7. Let the casserole rest briefly and serve it straight from the pan.