Cheesy Potato, Pea, and Carrot Mini Casseroles

Name: Cheesy Potato, Pea, and Carrot Mini Casseroles
Total time: 5400 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 1 lb (2 oz) potatoes (500 grams); 2/3 cup peas (100 grams); 1 large carrot; 1 small shallot, finely chopped; 1/2 cup grated Parmesan cheese (50 grams); 2 eggs; 3.5 oz mozzarella cheese (100 grams); Salt, to taste; Nutmeg, to taste; as needed Butter,; as needed Breadcrumbs,

Ciniallegra @cook_29538400

To switch up the usual way of eating vegetables, I came up with this cheesy mini casserole. The base is potatoes, but you can add whatever you like.

Ciniallegra @cook_29538400

To switch up the usual way of eating vegetables, I came up with this cheesy mini casserole. The base is potatoes, but you can add whatever you like.

Saved

Ingredients

1 hour 30 minutes

Serves 6 servings

1 lb (2 oz)potatoes (500 grams)
2/3 cuppeas (100 grams)
1large carrot
1small shallot, finely chopped
1/2 cupgrated Parmesan cheese (50 grams)
2eggs
3.5 ozmozzarella cheese (100 grams)
Salt, to taste
Nutmeg, to taste
as neededButter,
as neededBreadcrumbs,

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Steps

1 hour 30 minutes

1

Cook the potatoes. I steamed them, which takes about 10–15 minutes. When cooked, mash them and let them cool.
2

While the potatoes are cooking, sauté the shallot, then add the peas and carrot. Season with salt and cook until tender.
3

Meanwhile, butter the ramekins and sprinkle them with breadcrumbs. Cut the mozzarella into small cubes.
4

When the potatoes are cool, add a pinch of nutmeg, salt, the cooked carrots and peas, grated cheese, and eggs. Mix well.
5

Fill each ramekin with about 3 oz (80–85 grams) of the mixture, leaving a well in the center for the mozzarella. Reserve about 1 tablespoon of the mixture per ramekin to cover the top.
6

Bake at 400°F (200°C) for 30 minutes.