Baked Potato and Minced Meat Casserole with Yogurt and Cheese

This Baked Potato and Minced Meat Casserole with Yogurt and Cheese transforms everyday ingredients—potatoes, ground meat, eggs, and yogurt—into a layered masterpiece that’s perfect for family dinners, potlucks, or cozy weekend lunches. Thin slices of par-boiled potatoes cradle a savory filling of sautéed minced meat, onions, peppers, carrots, and aromatic spices. A silky wash of eggs and yogurt seeps between the layers, ensuring a tender, custardy texture, while a generous topping of melted cheese bakes to a golden, bubbly crust. Each forkful combines creamy potato, spiced meat, and gooey cheese, creating a comforting yet sophisticated dish that impresses without demanding gourmet skills. With straightforward steps and pantry-friendly components, this casserole is an ideal recipe for cooks of all levels looking to feed a crowd with minimal fuss.

Cooking Time

• Preparation & Par-boiling: 20 minutes

• Sautéing & Assembly: 15 minutes

• Baking: 30 minutes

• Total Time: 65 minutes

Ingredients

• 6–7 medium potatoes (about 1.2 kg), peeled and thinly sliced

• 500 g ground meat (beef, pork, or a blend)

• 3 large eggs, beaten

• 50 g plain yogurt

• 2 tbsp olive oil (for sautéing)

• 2 tbsp vegetable oil or melted butter (for drizzling)

• 1 medium onion, finely diced

• 1 carrot, grated or finely chopped

• 2 garlic cloves, minced

• 1 red bell pepper, diced

• 1 tomato, chopped

• 1 tsp dried adjika seasoning (or smoked paprika + chili flakes)

• 1 tsp Italian herb blend (oregano, basil, thyme)

• ½ tsp dried rosemary

• Pinch white pepper

• Salt and freshly ground black pepper, to taste

• 100 g cheese (mozzarella, cheddar, or a melting blend), grated

Step-by-Step Cooking Directions

1. Preheat your oven to 190 °C (375 °F) and grease a 22×30 cm (9×13 in) baking dish with vegetable oil.

2. Place sliced potatoes in a large pot, cover with salted water, and bring to a gentle boil. Cook 5 minutes until just tender, then drain and set aside.

3. In a skillet over medium heat, warm 2 tbsp olive oil. Add diced onion and carrot, sauté 3–4 minutes until soft. Stir in garlic, diced bell pepper, and tomato; cook 2 minutes.

4. Push vegetables aside, add ground meat, and cook 6–7 minutes until browned, breaking it into crumbles. Season with adjika, Italian herbs, rosemary, white pepper, salt, and black pepper. Stir to combine, then remove from heat.

5. In a bowl, whisk eggs with yogurt until smooth. This wash will moisten and bind the casserole layers.

6. Arrange half the potato slices in a single layer on the bottom of the baking dish, seasoning lightly. Spread the meat mixture evenly over the potatoes. Top with remaining potato slices, overlapping to cover.

7. Pour the egg-yogurt wash evenly over the top, guiding it into gaps with a spatula. Drizzle vegetable oil or melted butter over the surface to promote browning.

8. Sprinkle the grated cheese across the top, ensuring full coverage. Bake for 30 minutes until cheese is melted, bubbly, and golden brown.

9. Let rest 5 minutes before slicing to allow layers to set. Serve warm.

Nutritional Information

(Per serving; recipe makes 6 servings)

• Calories: 420 kcal

• Protein: 22 g

• Total Fat: 18 g (Saturated Fat: 7 g)

• Carbohydrates: 40 g (Dietary Fiber: 4 g, Sugars: 3 g)

• Sodium: 480 mg

• Cholesterol: 135 mg

Origins and Popularity of the Recipe

Layered potato and meat bakes have long been staples in European home cooking. Variants like French gratin, Irish cottage pie, and Italian gattò di patate reflect regional adaptations of combining hearty root vegetables with protein. The inclusion of yogurt and eggs owes influence to Middle Eastern dishes such as kibbeh bil laban and Persian kuku, where yogurt enriches and tenderizes. In modern kitchens, this casserole has gained popularity for its flexibility—cooks can easily swap spices, proteins, and toppings—making it a global favorite for feeding families and entertaining guests with minimal effort.

Reasons Why You’ll Love This Recipe

You’ll fall in love with this casserole because it:

• Elevates simple ingredients into a multilayered, flavor-packed meal.

• Offers make-ahead assembly: layer early and bake when ready.

• Balances creamy, cheesy topping with savory, spiced meat.

• Feeds a crowd effortlessly, perfect for potlucks and family dinners.

• Adapts to dietary needs by swapping meat or spices.

Health Benefits

This dish provides lean protein from ground meat and eggs, supporting muscle health. Potatoes deliver complex carbohydrates, vitamin C, and potassium for energy and electrolyte balance. Carrots and bell peppers add antioxidants and dietary fiber, promoting digestive health. Yogurt contributes probiotics for gut wellness and a calcium boost, while garlic and herbs offer anti-inflammatory and immune-supportive properties. By limiting added fats and using lean proteins, the casserole fits into a balanced diet.

Serving Suggestions

• Pair with a crisp garden salad tossed in lemon-olive oil vinaigrette for contrast.

• Offer crusty bread or dinner rolls to scoop up cheesy edges.

• Serve alongside roasted green beans, broccoli, or a medley of seasonal vegetables.

• Accompany with a dollop of plain yogurt or sour cream for extra creaminess.

Common Mistakes to Avoid

• Skipping par-boiling: raw potatoes may remain undercooked.

• Overcrowding layers: ensure potatoes overlap slightly but allow wash to penetrate.

• Over-wet wash: too much yogurt-egg mix can create a soupy top—adhere to amounts.

• Underseasoning meat: potatoes absorb flavor; season meat generously.

Pairing Recommendations

• Wine: medium-bodied Merlot or crisp Chardonnay complements savory notes.

• Beer: malty amber ale or pilsner balances richness.

• Non-alcoholic: sparkling apple cider or iced herbal tea (mint or chamomile).

Cooking Tips

• Uniform slices: use a mandoline or sharp knife for even cooking.

• Flavor boost: stir 1 tsp Dijon mustard or Worcestershire sauce into meat mix.

• Cheese swap: try Gruyère for nuttiness or mozzarella for stretch.

• Broiler finish: if top isn’t golden, broil 1–2 minutes—watch closely.

Similar Recipes to Try

• Shepherd’s Pie with mashed potato topping

• Potato Gratin (Gratin Dauphinois) with cream and garlic

• Moussaka layered with eggplant and béchamel

• Hashbrown Casserole with cheese and bacon

Variations to Try

• Vegetarian: replace meat with cooked lentils, mushrooms, or crumbled tofu.

• Spicy: add sliced jalapeños or chili powder to the filling.

• Herb swap: use fresh thyme, sage, or parsley instead of dried herbs.

• Sauce twist: stir tomato sauce into the meat layer for a tangy profile.

Ingredient Spotlight

Adjika – A fiery paste or seasoning blend from the Caucasus, made with red peppers, garlic, herbs, and spices. Its warm heat and aromatic complexity uplift simple meat mixtures. If unavailable, combine smoked paprika with a pinch of chili flakes, garlic powder, and dried coriander for a DIY substitute.

Conclusion

This Baked Potato and Minced Meat Casserole with Yogurt and Cheese showcases how basic ingredients can transform into a rich, layered feast. Its blend of creamy potatoes, spiced meat, and molten cheese guarantees comfort and satisfaction, while versatile seasonings and toppings invite creativity. Perfect for busy families, casual entertaining, or meal prep, this one-dish wonder will earn a cherished spot in your recipe collection. Gather your favorite sides, carve generous slices, and enjoy a dish that unites flavor, texture, and simplicity in every bite.

Frequently Asked Questions (FAQ)

1. Can I prepare this casserole ahead of time?
   Yes—layer the dish up to 8 hours before baking; cover and refrigerate. Bake when ready.

2. Is this recipe gluten-free?
   Use cornstarch or a gluten-free flour blend instead of wheat flour in seasonings or thickening.

3. How do I prevent the casserole from being too wet?
   Drain par-boiled potatoes well, and measure yogurt and eggs accurately to avoid excess liquid.

4. Can I freeze leftovers?
   Freeze cooled, unbaked casserole (without cheese) for up to 2 months. Thaw overnight and bake with fresh cheese.

5. What’s the best way to reheat slices?
   Reheat in a 180 °C oven for 10 minutes to restore texture; avoid microwave for best results.

6. Can I use chicken or turkey instead of beef?
   Yes—ground poultry works well; increase seasoning or add aromatics to boost flavor.

7. How can I make it spicier?
   Mix chopped fresh chilies or red pepper flakes into the meat filling or sprinkle on top before baking.

8. What can I substitute for adjika?
   Use smoked paprika, a pinch of chili powder, garlic powder, and dried coriander for similar flavor.

9. My top burned before potatoes cooked—what went wrong?
   Lower oven rack, cover lightly with foil halfway through baking, and ensure potatoes are par-boiled.

10. Can I add extra vegetables?
    Absolutely—fold in cooked spinach, zucchini, or peas into the meat mixture for more color and nutrition.