This Savory Vegetable and Cream Cheese Bake is the kind of recipe that feels like a warm hug on a plate. It’s rich with earthy potatoes, tender vegetables, and a light, creamy batter that bakes into a golden, fluffy casserole. The cubes of cream cheese melt into little pockets of tangy indulgence, while the fresh herbs and tomato topping brighten the whole dish. It’s a rustic, homey meal that works as a main course or a side dish, and it brings together simple ingredients in a creative way.

Full Recipe

Ingredients

Vegetable Base

• 3 fresh potatoes, peeled and chopped

• 4 tablespoons olive oil, divided

• 1 large carrot, sliced

• 7–8 mushrooms, wiped and sliced

• 1 red bell pepper, seeded and chopped

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons fresh green onions, sliced

• Salt and ground black pepper, to taste

• 1 clove garlic, minced

Batter & Enrichment

• 3 large eggs

• 2 cups (480 ml) milk

• 1/4 cup (60 ml) cream

• 10.5 oz (300 g) all-purpose flour

• 10 g (about 2 teaspoons) baking powder

• 3.5 oz (100 g) cream cheese, cubed

Finishing & Garnish

• 1 red tomato, thinly sliced

• Fresh dill, for sprinkling

Cooking Directions

1. Preheat your oven to 180 °C (360 °F) and grease a 9×9-inch baking dish with 1 tablespoon olive oil.

2. Boil the potatoes in salted water until fork-tender, about 10 minutes. Drain and roughly mash; set aside.

3. In a skillet, heat 2 tablespoons olive oil over medium heat. Sauté the carrot slices until just softened, about 5 minutes. Add mushrooms and cook for 4 minutes more, then stir in the bell pepper and garlic. Season with salt and pepper and cook until the vegetables are tender but still vibrant, about 3 minutes. Remove from heat and stir in parsley and green onions.

4. In a large bowl, whisk together the eggs, milk, cream, and 1 teaspoon salt until well blended.

5. Sift the flour and baking powder into the liquid mixture and whisk until smooth.

6. Fold the mashed potatoes and sautéed vegetables into the batter until evenly distributed. Gently stir in the cream cheese cubes.

7. Pour the mixture into the prepared baking dish, smoothing the top. Drizzle the remaining 2 tablespoons olive oil over the surface.

8. Bake for 25–30 minutes, or until the top is golden and a skewer inserted in the center comes out clean.

9. Remove from the oven and immediately arrange the tomato slices on top. Return to the oven for 3 minutes to warm the tomato, then sprinkle with fresh dill.

10. Let rest for 5 minutes before slicing into squares. Serve warm.

Nutrients

• Calories: ~310 per serving

• Protein: 10 g

• Carbohydrates: 35 g

• Fat: 15 g

• Fiber: 3 g

• Calcium: 120 mg

• Iron: 2 mg

Why You’ll Love This Recipe

You’ll love this bake because it’s both cozy and versatile. It’s hearty enough to be a stand-alone meal but light enough to serve as a side dish. The cream cheese gives it a luxurious creaminess without being overwhelming, while the potatoes and flour base make it satisfying and filling. It’s also colorful and full of texture, so every bite is a little bit different.

The Origins and Inspiration Behind the Dish

This dish draws inspiration from rustic European casseroles and bakes, where humble ingredients like potatoes, flour, and seasonal vegetables are transformed into a family meal. It’s very much in the spirit of “make do with what you have,” but it feels elevated thanks to the cream cheese and fresh herbs. Think of it as a modern take on a traditional potato casserole with more vibrancy and flavor.

Ingredient Spotlight

• Potatoes form the hearty base, adding creaminess and structure.

• Mushrooms bring earthy umami that balances the richness of the batter.

• Cream cheese melts into little creamy bursts that surprise and delight.

• Herbs like parsley, green onions, and dill provide freshness and brighten the richness of the dish.

• Tomatoes on top add color, moisture, and acidity to cut through the creamy texture.

Storage and Reheating Tips

This bake stores beautifully. Let leftovers cool completely before covering and refrigerating for up to 4 days. To reheat, cover with foil and warm in a 160 °C (320 °F) oven until heated through, about 15–20 minutes. You can also microwave individual portions for a quicker option. This dish also freezes well—wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Common Variations to Try

• Swap cream cheese for feta or goat cheese for a tangier finish.

• Add spinach or kale for extra greens.

• Replace mushrooms with zucchini or eggplant if you prefer lighter flavors.

• Stir in cooked chicken or ham cubes to make it a complete meal.

• Add spices like paprika or cumin for a deeper, more robust flavor.

Pairing Recommendations

This dish pairs beautifully with a crisp side salad with lemon vinaigrette to balance the richness. A glass of chilled white wine like Sauvignon Blanc or a light red like Pinot Noir would complement the flavors nicely. For non-alcoholic options, try sparkling water with lemon or a light herbal iced tea. Garlic bread or a simple baguette on the side would make it a comforting, complete meal.

Health Benefits

This vegetable bake has plenty of nutritional value. The eggs and milk add protein and calcium, while the vegetables contribute fiber, antioxidants, and vitamins like A, C, and K. Mushrooms bring selenium and B vitamins, which support energy levels and immunity. By using olive oil instead of butter, the dish includes healthy fats, and the portion of cream cheese is enough to enrich without overwhelming the dish.

Conclusion

Savory Vegetable and Cream Cheese Bake is a dish that checks all the boxes—it’s flavorful, comforting, and nourishing, while also being adaptable to whatever you have on hand. It’s the kind of recipe you’ll find yourself coming back to again and again, whether you’re preparing a weeknight dinner, a casual family gathering, or even a brunch spread. The combination of soft vegetables, fluffy batter, and creamy cheese is irresistible, making it a recipe worth keeping in your regular rotation.