This Baked Potato and Vegetable Casserole is a hearty, nourishing dish that combines familiar ingredients like potatoes, eggs, cheese, and seasonal vegetables into a cozy meal that’s easy to love. It’s layered with tender potatoes, savory sautéed mushrooms, zucchini, corn, and onion, all enveloped in a rich and creamy egg custard, then topped with golden, bubbling cheese. Whether served as a meatless main or a flavorful side, this casserole brings comfort, nutrition, and a satisfying texture in every bite.
It’s the perfect solution for busy weekdays, family dinners, or weekend brunches—warm, filling, and flexible enough to match whatever vegetables you have on hand. Plus, it’s a crowd-pleaser even among picky eaters.
Preparation Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: Serves 4–6
Cuisine: European Comfort / Vegetarian
Ingredients
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4 medium potatoes, boiled until tender (about 600g or 1.3 lbs)
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1 white onion, chopped (about 150g or 5.3 oz)
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2 tablespoons vegetable oil (for greasing and cooking)
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1 clove garlic, minced
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100g (3.52 oz) mushrooms, sliced
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1 zucchini, chopped (about 150g or 5.3 oz)
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Salt, black pepper, and ground coriander to taste
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2 tablespoons canned corn (about 30g or 1 oz)
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4 eggs
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50g (1.76 oz) sour cream (about 3.5 tablespoons)
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70g (2.46 oz) cheese, grated (cheddar, mozzarella, or your favorite blend)
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Fresh parsley and dill for garnish
Step-by-Step Cooking Directions
1. Boil the potatoes
Wash, peel, and boil the potatoes in salted water until fork-tender, about 15–20 minutes depending on size. Once done, let them cool slightly, then slice into rounds or cubes.
2. Sauté the vegetables
In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add chopped onions and sauté for 3–4 minutes until translucent. Add minced garlic, followed by the mushrooms and chopped zucchini. Season with salt, black pepper, and a pinch of ground coriander. Cook for 7–8 minutes until the vegetables are soft and slightly caramelized. Set aside.
3. Prepare the baking dish
Preheat your oven to 180°C (356°F). Lightly grease a medium-sized baking dish with vegetable oil or butter. Layer the boiled potato slices evenly across the bottom.
4. Layer the casserole
Spread the sautéed vegetables over the potatoes. Add 2 tablespoons of canned corn evenly on top for sweetness and texture.
5. Make the egg custard
In a bowl, whisk the eggs and sour cream together until smooth. Season with a pinch of salt. Pour this mixture over the layered vegetables and potatoes in the baking dish.
6. Add the cheese
Sprinkle the grated cheese generously over the top of the casserole. This will form a golden, bubbly crust when baked.
7. Bake the casserole
Place the dish in the preheated oven and bake for about 35 minutes, or until the top is golden brown and the eggs are fully set.
8. Garnish and serve
Remove from the oven and allow the casserole to rest for 5 minutes. Garnish with chopped parsley and dill before serving. Serve warm and enjoy!
Nutritional Information (per serving)
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Calories: 320
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Protein: 13g
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Carbohydrates: 28g
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Fat: 18g
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Saturated Fat: 7g
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Fiber: 4g
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Sugar: 4g
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Calcium: 18% DV
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Iron: 10% DV
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Vitamin C: 20% DV
The Origins and Popularity of the Recipe
This kind of casserole is rooted in European and Eastern European cuisines, where humble ingredients like potatoes, eggs, and sour cream are kitchen staples. It’s similar to classic gratins, Spanish tortilla-inspired bakes, or Slavic comfort food with a dairy-rich touch. The dish’s appeal lies in its adaptability—it’s a natural go-to for anyone with basic pantry ingredients and leftover vegetables.
Today, it’s embraced globally thanks to its simplicity, nourishment, and ability to satisfy without needing meat. It’s become especially popular in vegetarian and flexitarian diets as a filling, all-in-one dish.
Reasons Why You’ll Love This Recipe
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One-dish wonder: No need for sides or sauces—everything’s built in.
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Naturally vegetarian: Rich in flavor without any meat.
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Kid-friendly: Soft, cheesy, and familiar.
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Customizable: Use whatever veggies or cheeses you have on hand.
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Great for meal prep: Makes excellent leftovers.
Health Benefits
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Eggs provide high-quality protein and choline for brain health.
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Potatoes are high in potassium and fiber, especially when skin-on.
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Zucchini and mushrooms are nutrient-dense and low in calories.
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Sour cream and cheese add calcium for bone strength.
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Corn adds fiber and natural sweetness.
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Herbs like dill and parsley support digestion and detoxification.
Serving Suggestions
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As a main: Serve with a crisp green salad or cucumber yogurt dip.
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For brunch: Pair with fresh fruit or toast.
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On the side: Great with grilled chicken, salmon, or a lentil stew.
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As a snack: Cut into squares and serve cold or reheated.
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On a platter: Add olives, pickles, and roasted peppers for a mezze feel.
Cooking Tips
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Let the casserole rest before slicing—it helps the layers set.
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Use waxy potatoes like Yukon Gold for better slice-holding texture.
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Cheese selection: Blend mozzarella for melt and cheddar for flavor.
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To make it spicy: Add chili flakes, cayenne, or jalapeños.
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For extra crispness: Broil the top for the last 3 minutes.
Variations to Try
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Add spinach or kale to the vegetable sauté for more greens.
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Swap corn with peas or diced carrots.
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Use Greek yogurt instead of sour cream for a tangier taste.
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Top with breadcrumbs or crushed crackers for a crispy finish.
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Make it dairy-free with plant-based cheese and vegan sour cream.
Conclusion
This Baked Potato and Vegetable Casserole with Cheese and Eggs is the ultimate cozy, customizable comfort meal. It’s full of nutritious, everyday ingredients brought together in a beautifully simple way. Whether you’re feeding the family, prepping meals for the week, or just want something warming and satisfying, this recipe has you covered.
It’s proof that great food doesn’t have to be fancy—it just needs the right mix of flavors, textures, and love.
10 Comprehensive FAQ
1. Can I make this casserole ahead of time?
Yes. Assemble everything, cover, and refrigerate. Bake fresh the next day.
2. Can I freeze leftovers?
You can freeze baked portions. Wrap tightly and store for up to 2 months. Reheat in the oven.
3. What’s the best cheese to use?
Cheddar and mozzarella are ideal. You can also try gouda, feta, or Swiss.
4. Can I add meat?
Sure! Cooked ground beef, turkey, or chicken sausage make great additions.
5. Is it gluten-free?
Yes, this recipe is naturally gluten-free—just check the sour cream and cheese labels.
6. Can I substitute the potatoes?
Yes. Try sweet potatoes or a layer of cooked quinoa or cauliflower.
7. How can I make it creamier?
Add an extra tablespoon of sour cream or a splash of milk to the egg mixture.
8. Is it suitable for kids?
Absolutely. It’s soft, cheesy, and mild in flavor—great for picky eaters.
9. What size dish should I use?
A medium-sized 8×8 or 9×9-inch baking dish works best for these quantities.
10. Can I add herbs into the egg mixture?
Yes! Dill, parsley, thyme, or chives work wonderfully to enhance flavor.