Ingredients for Rustic Golden Potato Bake:*

Ingredients for Rustic Golden Potato Bake:* 🥔✨ INGREDIENTS*- *3 Large Potatoes* | about 600g, coarsely grated- *1 Medium Onion* | finely chopped- *1 Medium Carrot* | grated- *1 Bell Pepper* | finely chopped, any color- *3 Large Eggs* | beaten- *1¼ cups Milk* | 300ml, any kind- *1½ cups + 2 Tbsp Wholemeal Flour* | 200g. All-purpose works too- *1 tsp Baking Powder*- *1 tsp Salt*- *½ tsp Black Pepper*- *1 tsp Paprika* | optional, for that golden color like the pic- *½ cup Shredded Cheese* | cheddar or mozzarella, optional topping- *2 Tbsp Olive Oil**THE METHOD**1. Prep The Potatoes* Peel and grate potatoes like the first pic. *KEY STEP:* Squeeze the grated potatoes HARD with your hands or a clean towel. Get all the water out. Skip this = soggy bake. You want them dry.*2. Sauté The Veggies* Heat olive oil in a pan. Sauté onion 3 mins until soft. Add carrot + bell pepper for 2 more mins. Let it cool. This stops them from leaking water in the oven.*3. Mix The Batter* In a large bowl: Whisk eggs + milk + salt + pepper + paprika. Add squeezed potatoes + sautéed veggies + wholemeal flour + baking powder. Stir until combined. Batter will be thick, not pourable.*4. Bake* Preheat oven to 375°F / 190°C. Line a 9×13 inch pan with parchment like the pic. Spread mixture evenly. Top with cheese if using for that golden crust. Bake 40-45 mins until deep golden brown and edges are crispy. Toothpick should come out clean.*5. Cool & Slice* Let it rest 10 mins in the pan or it crumbles. Cut into squares with a flat spatula like the pic. Serve hot.—*3 RUSTIC RULES FOR GOLDEN PERFECTION:* 1. *Squeeze The Potatoes Dry*: Water is the enemy. The drier your potatoes, the crispier your edges. I mean it. Squeeze like you’re mad at them. 2. *Wholemeal Flour = Flavor*: It gives that nutty, “rustic” taste and hearty texture. White flour works but you’ll lose the grandma vibes. 3. *Sauté Veggies First*: Raw onion + pepper = watery mess. 2 minutes in a pan = sweet, caramelized flavor and perfect texture.*Serve with:* Sour cream, Greek yogurt, or ketchup. Amazing cold in lunchboxes next day. *Storage:* 3 days in fridge. Reheat in air fryer 4 mins to bring back the crunch.