Savory Potato, Carrot & Chive Casserole with Mozzarella-Tomato Topping

This hearty casserole starts with grated potatoes, carrots, and finely chopped onion, all seasoned with oregano, parsley, salt, and pepper, then bound together by a simple mixture of eggs, milk, and a touch of flour. Instead of individual pancakes, the batter is spread into a buttered baking dish, creating a uniform vegetable cake. Sliced tomatoes and shredded mozzarella crown the top, melting into a gratin that bubbles and turns golden under the oven’s heat. Fresh chives stirred into the base and sprinkled over the finished bake add a pop of color and a mild onion aroma. The result is a cohesive, sliceable casserole that’s perfect for brunch, lunch, or as a show-stopping side at dinner.

Preparation, Cook, and Total Times

Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Yield

Serves 6 as a main or 8 as a side

Cuisine

Contemporary European Comfort

Full List of Ingredients

• Casserole Base:

  • 6 medium potatoes (≈ 800 g), peeled and coarsely grated

  • 1 large onion bulb, finely chopped

  • 1 medium carrot, grated

  • 3 large eggs

  • 200 ml whole milk

  • 200 g all-purpose flour

  • Salt, ground black pepper, dried oregano, and dried parsley, to taste

  • 2 tbsp finely chopped fresh chives

  • 20 ml vegetable oil (for sautéing onion)

  • Butter, for greasing the dish

• Topping:

  • 2 ripe tomatoes, sliced into 5 mm rounds

  • 100 g shredded mozzarella cheese

  • Extra chives, for garnish

Step-by-Step Cooking Directions

1. Preheat & Prep: Heat the oven to 200 ℃ (390 ℉). Generously butter a 22 × 30 cm (9 × 13 inch) baking dish.

2. Sauté the Onion: In a small skillet, warm the vegetable oil over medium heat. Add chopped onion, season lightly with salt, and cook until translucent, about 3–4 minutes. Remove from heat and let cool.

3. Mix the Casserole Batter: In a large bowl, combine grated potatoes, grated carrot, cooled onion, and chopped chives. Season with salt, pepper, oregano, and parsley. In another bowl, whisk eggs, milk, and flour into a smooth batter. Pour this over the vegetables and mix thoroughly to coat every shred.

4. Assemble the Base: Transfer the vegetable batter into the prepared dish, spreading evenly and pressing lightly to compact.

5. Top with Tomato & Cheese: Arrange tomato slices in an overlapping pattern across the surface. Evenly sprinkle shredded mozzarella over the tomatoes.

6. Bake: Place the dish in the center of the oven and bake for 35–40 minutes, until the top is golden-brown and the center is set (no longer jiggly).

7. Rest & Garnish: Remove from oven and let rest 5 minutes. Sprinkle additional fresh chives before slicing and serving.

Nutritional Information

(Per serving, main portion)

• Calories: 450 kcal

• Protein: 14 g

• Carbohydrates: 56 g

• Fat: 18 g

• Fiber: 6 g

• Sodium: 480 mg

The Origins and Popularity of the Recipe

Vegetable gratins and casseroles have roots in French home cooking, where layering simple ingredients under cheese and cream creates satisfying one-dish meals. Potato-based bakes—like the classic gratin dauphinois—evolved over centuries to include regional vegetables and herbs. This modern casserole riffs on those traditions by adding carrots and chives to boost color, nutrition, and flavor. Its ease and impressive appearance make it a favorite for potlucks and family dinners alike.

Reasons Why You’ll Love the Recipe

• Effortless Prep: One mixing bowl and one baking dish—minimal cleanup.

• Make-Ahead Friendly: Assemble, cover, and refrigerate up to 8 hours before baking.

• Textural Delight: Crisp, cheesy top contrasts a tender, herb-flecked interior.

• Versatility: Perfect for vegetarian meals, brunch spreads, or as a side.

• Flavor Harmony: Sweet carrots, savory potatoes, and tangy tomato meld under melted mozzarella.

Health Benefits

Potatoes supply complex carbohydrates and potassium; carrots add beta-carotene and fiber; onions provide antioxidants; and chives offer vitamin C and K. By using moderate cheese and a light batter, the dish remains relatively low in saturated fat. Swapping half the milk for low-fat yogurt can reduce calories while preserving creaminess.

Serving Suggestions

Pair with a crisp mixed-greens salad tossed in lemon vinaigrette to brighten the plate. A side of roasted asparagus or green beans adds freshness. For a heartier meal, serve alongside grilled portobello mushrooms or baked tofu steaks.

Common Mistakes to Avoid

• Excess Moisture: Thoroughly drain grated potatoes and carrots in a clean towel to prevent a soggy bake.

• Uneven Layering: Press the batter gently to ensure even thickness so the casserole cooks uniformly.

• Underbaking: Confirm the center is set—if it’s still wobbly, return to the oven in 5-minute increments.

Pairing Recommendations

A light, unoaked Chardonnay complements the cheese without overpowering the vegetables. For a non-alcoholic choice, try chilled sparkling water infused with cucumber and mint.

Cooking Tips

• Room-Temperature Eggs: Ensure eggs and milk are not cold to help the batter bind smoothly.

• Rimmed Dish: Use a pan with sides at least 4 cm high to contain the rising batter.

• Cheese Variation: Mix in a handful of Parmesan for extra nuttiness.

Variations to Try

• Spicy Kick: Stir ½ tsp chili flakes into the batter and top with pepper jack cheese.

• Herb Upgrade: Add fresh thyme or rosemary alongside chives for deeper aroma.

• Root Medley: Incorporate grated parsnip or sweet potato for flavor complexity.

• Vegan Option: Replace eggs and milk with a blend of pureed silken tofu and plant milk; use a vegan cheese shreds.

Similar Recipes to Try

• Potato & Leek Gratin

• Zucchini & Corn Casserole

• Broccoli-Cauliflower Cheese Bake

• Sweet Potato Shepherd’s Pie

Ingredient Spotlight

Chives: These slender herbs pack an onion-like punch and flourish in casseroles. Stir them into the batter for subtle aroma and sprinkle on top just before serving to maintain freshness.

Conclusion

This Savory Potato, Carrot & Chive Casserole with Mozzarella-Tomato Topping elevates simple root vegetables into a crowd-pleasing bake. Its ease, adaptability, and irresistible textures make it a dependable favorite for any occasion—weeknight dinner, brunch, or festive gathering.

Frequently Asked Questions

1. Can I prepare this casserole completely ahead?
Yes—assemble, cover, and refrigerate up to 8 hours before baking. Add 5 extra minutes to the cook time if baking from cold.

2. How do I prevent the bottom from becoming soggy?
Drain excess liquid from grated vegetables and avoid overcrowding. A light layer of melted butter on the dish helps crisp the base.

3. Can I halve the recipe?
Absolutely—use an 18 × 18 cm (7 × 7 inch) dish and bake for 30–35 minutes.

4. What if I don’t have fresh chives?
Substitute 2 tsp dried chives or finely chopped green onion, added to the batter and sprinkled on top.

5. How can I make it gluten-free?
Swap the flour for a 1:1 gluten-free blend and ensure your cheese is gluten-free.

6. Is there a dairy-free alternative?
Use unsweetened almond or oat milk, omit cheese or use a plant-based shredded cheese, and replace butter with oil.

7. Why is my casserole watery?
Excess moisture usually comes from un-drained vegetables. Always squeeze grated potatoes and carrots dry before mixing.

8. How do I reheat leftovers?
Cover with foil and warm at 180 ℃ for 10–12 minutes, then remove foil for 2–3 minutes to re-crisp the top.

9. Can I add meat?
Stir cooked, crumbled sausage or diced ham into the batter for a heartier casserole.

10. What sides complement this casserole?
A crisp green salad, roasted Brussels sprouts, or garlic-buttered green beans work beautifully.