Baked Potato and Vegetable Casserole

This Baked Potato and Vegetable Casserole is a delightful and hearty dish, perfect for a cozy family meal. With layers of tender potatoes, sautéed vegetables, kefir (or yogurt) batter, and a cheesy topping, this recipe is both nutritious and flavorful. The addition of fresh parsley adds a refreshing finishing touch to this comforting meal.

Preparation Time

• Prep Time: 20 minutes
• Rest Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes

Ingredients

• 4-5 potatoes, peeled and sliced thinly
• Cold water (for soaking potatoes)
• 1 leek or onion, finely chopped
• 1 carrot, grated
• Salt and pepper, to taste
• 2 eggs
• 1 cup (240 ml) kefir or plain yogurt
• 200 g (7 oz) wheat flour
• Olive oil, for sautéing and greasing
• 3 tomatoes, thinly sliced
• Cheese (mozzarella, cheddar, or your choice), grated
• Fresh parsley, chopped (for garnish)

Directions

1. Prepare the Potatoes:
   • Slice the potatoes thinly and soak them in cold water for 15 minutes. This removes excess starch and helps them cook evenly.
   • Drain and pat dry.
2. Sauté the Vegetables:
   • Heat a drizzle of olive oil in a skillet over medium heat.
   • Add the chopped leek or onion and sauté for 2-3 minutes until soft and fragrant.
   • Stir in the grated carrot and sauté for another 5 minutes. Season with salt and pepper.
3. Prepare the Batter:
   • In a bowl, whisk together the eggs, kefir (or plain yogurt), a pinch of salt and pepper, and the flour until smooth.
4. Assemble the Casserole:
   • Preheat the oven to 180°C (360°F).
   • Grease a baking dish with olive oil.
   • Layer the potato slices evenly at the bottom of the dish.
   • Spread the sautéed vegetables over the potatoes.
   • Pour the kefir batter evenly over the vegetables.
5. Bake the First Layer:
   • Bake the casserole for 25 minutes at 180°C (360°F).
6. Add the Tomato and Cheese Topping:
   • Remove the casserole from the oven and arrange the sliced tomatoes on top.
   • Sprinkle generously with grated cheese.
   • Return to the oven and bake for an additional 15 minutes, until the cheese is melted and golden brown.
7. Garnish and Serve:
   • Let the casserole cool slightly, then garnish with fresh parsley before serving.

Serving Suggestions

• Serve as a standalone dish or pair with a fresh green salad.
• Add a dollop of sour cream or tzatziki on the side for extra flavor.

Cooking Tips

• Thinly slice the potatoes for even cooking and a tender texture.
• For extra flavor, add a pinch of paprika or garlic powder to the batter.
• Use a mix of cheeses like mozzarella and Parmesan for a richer topping.

Nutritional Benefits

• Potatoes are a great source of potassium and vitamin C.
• Carrots and leeks add fiber and antioxidants.
• Kefir or yogurt provides probiotics and calcium.

Dietary Information

• Vegetarian
• Can be made gluten-free by using a gluten-free flour alternative.

Nutritional Facts (Per Serving)

• Calories: 320
• Protein: 12g
• Carbohydrates: 38g
• Fat: 14g
• Fiber: 4g

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave until warmed through.

Why You’ll Love This Recipe

• It’s a versatile, one-dish meal that’s easy to prepare.
• The combination of creamy, cheesy, and fresh flavors is irresistible.
• Packed with vegetables, it’s both hearty and nutritious.
• Perfect for weeknight dinners or as a comforting weekend treat.

Conclusion
This Baked Potato and Vegetable Casserole is a perfect balance of creamy, cheesy, and fresh flavors. It’s easy to make, satisfying, and adaptable to suit your preferences. Whether you’re looking for a quick dinner option or something to impress guests, this casserole is sure to delight. Serve it hot, enjoy the gooey cheese, and savor the comforting flavors with your loved ones.

Frequently Asked Questions

1. Can I use sweet potatoes instead of regular potatoes?
   Yes, sweet potatoes add a natural sweetness and work well in this recipe.
2. Can I substitute kefir with another ingredient?
   Yes, plain yogurt or buttermilk can be used as a substitute.
3. What other vegetables can I add?
   Zucchini, mushrooms, or spinach would be great additions to the casserole.
4. Can I make this casserole ahead of time?
   Yes, assemble the dish without baking and store it in the refrigerator for up to 24 hours. Bake when ready to serve.
5. Can I freeze leftovers?
   It’s best to store leftovers in the fridge, as freezing may affect the texture of the potatoes.
6. What type of cheese works best?
   Mozzarella, cheddar, or a mix of both works perfectly for this dish.
7. Can I make this dish vegan?
   Yes, use plant-based yogurt, egg substitutes, and vegan cheese for a vegan version.
8. How do I ensure the potatoes cook evenly?
   Slice the potatoes thinly and layer them evenly in the dish.
9. What can I serve with this casserole?
   Serve with a side of crusty bread or a fresh green salad.
10. How do I prevent the casserole from becoming watery?
    Pat the potatoes dry after soaking and avoid adding too much liquid to the batter.