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There’s something wonderfully cozy about a baked potato dish that’s layered with fresh vegetables, herbs, and gooey melted cheese. This potato and vegetable casserole with cheese is a recipe that combines simplicity with hearty flavors, making it a perfect family favorite. The soft, starchy potatoes provide the base, while sautéed onions, peppers, mushrooms, and tomatoes bring vibrant flavor and nutrition. Suluguni cheese adds richness and stretchiness, though mozzarella can work as a substitute. What really makes this recipe shine is the combination of freshness from dill and parsley, earthiness from mushrooms, sweetness from bell peppers, and the creamy finish of cheese. Served with a light arugula and cherry tomato salad on the side, it’s a complete meal that feels indulgent but remains wholesome. Whether it’s a weekday dinner or a dish for entertaining, this casserole is versatile, satisfying, and a real crowd-pleaser.

Full Recipe

Ingredients

800 g potatoes
Salt to taste
40 g butter
Black pepper to taste
Fresh dill, chopped
3 tablespoons cornstarch
2 tablespoons olive oil
1 onion, finely chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tomato, chopped
300 g mushrooms, sliced
1 teaspoon oregano
200 g suluguni cheese (or mozzarella as substitute)
Fresh parsley, chopped
Additional black and red pepper to taste
For the side salad
1 bunch arugula
100 g cherry tomatoes, halved
1 cucumber, sliced
60 g feta cheese
Salad oil (olive oil or preferred)
Salt to taste

Cooking Directions

Wash and peel the potatoes. Grate them or cut them into thin slices, depending on the texture you prefer. Place in a large mixing bowl.
Add salt, black pepper, fresh dill, butter, and cornstarch to the potatoes. Mix until well combined.
Preheat the oven to 160°C (320°F). Grease a baking dish or line it with parchment paper.
Heat olive oil in a skillet and sauté the onion until translucent. Add the red and green peppers and cook for 3 minutes.
Add the chopped tomato and cook for another 2 minutes, then stir in the mushrooms. Season with oregano, salt, black pepper, and red pepper. Cook for 5–7 minutes until tender.
Spread the potato mixture evenly in the baking dish.
Top with the sautéed vegetable mixture.
Sprinkle fresh parsley over the vegetables.
Add the grated or sliced suluguni cheese generously over the top.
Bake for 15 minutes, or until the cheese is golden and bubbly.
While baking, prepare the salad by mixing arugula, cherry tomatoes, cucumber, and feta cheese. Drizzle with salad oil and season with salt.
Serve the hot casserole with the refreshing salad on the side.

Nutritional Value (per serving, approx.)

Calories: 420
Protein: 15 g
Carbohydrates: 48 g
Fiber: 6 g
Fat: 18 g
Calcium: 210 mg
Rich in potassium, vitamin C, and antioxidants

Why You’ll Love This Recipe

You’ll love this casserole because it strikes the perfect balance between indulgent and wholesome. It’s rich with cheese and butter but lightened with herbs, vegetables, and a crisp salad. It’s family-friendly, budget-conscious, and uses everyday ingredients you can find at any store. It’s also versatile enough to be a vegetarian main dish or a side dish for grilled meats. The aroma of baked potatoes with herbs and melted cheese will fill your kitchen with warmth, making it the kind of dish that brings everyone to the table.

The Origins and Inspiration Behind the Dish

This casserole draws inspiration from traditional Eastern European and Georgian cuisine, where hearty dishes built around potatoes, fresh herbs, and cheeses are common. Suluguni cheese is particularly popular in Georgian cooking for its tangy flavor and excellent melting quality. This dish adapts that heritage into a modern, easy-to-make version that’s accessible to anyone. It celebrates seasonal vegetables while keeping the recipe comforting and rustic, just like the home-cooked meals passed down through generations.

Ingredient Spotlight

Potatoes are the backbone of this dish, offering comfort, nutrition, and a base for all the other flavors. Suluguni cheese, with its tangy and stretchy texture, takes the casserole to another level, though mozzarella or provolone are good substitutes. Mushrooms add earthy umami depth that balances the sweetness of peppers and onions. Fresh dill and parsley are not just garnishes—they’re essential for brightness, giving the dish a garden-fresh flavor. Cornstarch may seem like a simple addition, but it plays a key role in helping the potatoes bind together during baking.

Storage and Reheating Tips

This casserole is best enjoyed fresh, but leftovers are easy to store and reheat. Allow it to cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 3 days. Reheat in the oven at 170°C (340°F) for about 10 minutes to restore crispness and keep the cheese melty. Microwaving is possible but will make the potatoes softer and the cheese less appealing. For freezing, bake the casserole without the cheese first, let it cool, wrap tightly, and freeze for up to 2 months. Add fresh cheese when reheating in the oven. The salad, however, should always be made fresh.

Common Variations to Try

This recipe is adaptable to different tastes and diets. For a cheesy twist, add extra varieties like cheddar or feta. To make it heartier, add cooked chicken, turkey, or ground beef to the vegetable mixture. Spice lovers can sprinkle chili flakes or jalapeños for extra heat. A vegan version is also possible—just use plant-based butter and cheese. Mediterranean twists with olives and sun-dried tomatoes are delicious, while layering thin slices of potato with vegetables and cheese creates a lasagna-like bake that’s visually stunning.

Pairing Recommendations

This casserole is already paired beautifully with a fresh arugula and cherry tomato salad, but you can expand on it. It pairs well with roasted chicken, grilled fish, or even garlic bread. A light tomato soup would complement it perfectly for a full meal. For drinks, consider a crisp white wine like Sauvignon Blanc, sparkling water with lemon, or homemade iced tea. These refreshing options balance the richness of the dish.

Health Benefits

Despite its indulgent layer of cheese, this casserole offers a surprising range of health benefits. Potatoes provide potassium and vitamin C, helping with energy and immunity. Mushrooms are rich in antioxidants and fiber, supporting gut health. Bell peppers are loaded with vitamin A and vitamin C, essential for skin and eye health. Suluguni cheese or mozzarella adds protein and calcium for bone strength. Fresh herbs like dill and parsley contribute anti-inflammatory compounds and antioxidants. Combined with the salad, this dish gives a balanced mix of carbohydrates, protein, healthy fats, and micronutrients.

Conclusion

This baked potato and vegetable casserole with cheese is a celebration of comfort food done right. It’s hearty yet fresh, indulgent yet balanced, and versatile enough to be enjoyed as a main or side dish. The mix of creamy potatoes, earthy mushrooms, sweet peppers, and melted cheese creates a satisfying harmony of flavors. The crisp arugula and tomato salad on the side keeps it light and refreshing. Whether you’re cooking for family, entertaining guests, or meal prepping for the week, this casserole is a winning choice. It proves that great food doesn’t have to be complicated—it just has to be made with love, fresh ingredients, and the joy of sharing it with others.