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Sometimes, the best recipes are the ones that bring together simple, everyday ingredients into a comforting, hearty dish that feels like a warm hug at the dinner table. This baked potato casserole with ham, bell pepper, cheese, mushrooms, and a medley of vegetables is exactly that kind of meal. It’s filling yet balanced, rustic yet slightly indulgent, and perfect for family dinners, potlucks, or cozy weekends. The combination of tender potatoes, creamy yogurt, milk, and eggs creates a luscious base, while layers of ham, corn, tomatoes, and gooey melted cheese turn this into an irresistible bake. A touch of garlic, paprika, and Italian seasoning lifts the flavors, making every bite both comforting and flavorful. If you’re searching for a recipe that’s versatile enough to be a weeknight staple but impressive enough to serve for guests, this baked potato delight checks all the boxes.

Full Recipe

Ingredients

2 eggs
Salt, to taste
Sweet paprika powder, to taste
¼ cup (60 ml) milk
3 tablespoons Greek yogurt
Italian seasoning, to taste
4–5 fresh potatoes, thinly sliced
Olive oil, for drizzling
1 medium onion, chopped
2–3 garlic cloves, minced
100 g (3.5 oz) ham, diced
2–3 fresh green onions, sliced
½ cup canned corn (drained)
2 fresh tomatoes, sliced
100 g (3.5 oz) cheese (mozzarella, cheddar, or mixed), grated
Fresh parsley, for garnish

Cooking Directions

Prepare the base mixture: In a medium bowl, whisk together the eggs, a pinch of salt, sweet paprika powder, milk, Greek yogurt, and Italian seasoning until smooth and slightly frothy. Set aside.
Prepare the potatoes: Wash, peel, and thinly slice the potatoes into rounds. Place them in a bowl of cold water briefly to prevent browning, then pat dry.
Cook aromatics: Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Assemble the casserole: Lightly grease a baking dish. Layer the potato slices evenly across the bottom. Sprinkle with salt, paprika, and a drizzle of olive oil. Add half of the sautéed onion–garlic mix, then scatter diced ham, corn, and tomato slices over the top.
Add egg mixture: Pour the prepared egg–milk–yogurt mixture evenly over the layered potatoes and vegetables, letting it seep down into the dish.
Top with cheese and green onions: Sprinkle the grated cheese generously over the top, followed by fresh green onions.
Bake: Preheat your oven to 180°C (360°F). Place the casserole dish on the center rack and bake for about 35 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
Garnish and serve: Remove from the oven, let it rest for 5 minutes, and garnish with fresh parsley. Serve warm as a main dish or hearty side.

Nutrients (per serving, approx. 6 servings)

Calories: 265 kcal
Protein: 11 g
Fat: 14 g
Carbohydrates: 23 g
Fiber: 3 g
Calcium: 150 mg
Iron: 2 mg
Vitamin C: 15% DV

Why You’ll Love This Recipe

This casserole isn’t just another baked potato dish—it’s a wholesome, complete meal in one dish. The eggs, yogurt, and cheese provide creaminess and protein, while the vegetables keep it fresh and colorful. The ham adds a savory punch, making it a family favorite even for picky eaters. You’ll love how versatile it is: serve it as dinner, prep it ahead for busy nights, or bring it to gatherings where it’s sure to disappear quickly.

The Origins and Inspiration Behind the Dish

Baked potato casseroles have roots in many European cuisines, often evolving as hearty dishes made to stretch pantry staples. This particular version takes inspiration from rustic farmhouse cooking, where potatoes, dairy, and cured meats were combined to make comforting, filling meals. Over time, it’s been adapted with Mediterranean touches like Italian seasoning, yogurt, and fresh herbs for a lighter yet flavorful twist.

Ingredient Spotlight

Potatoes: The starchy backbone of the dish, providing comfort and heartiness.
Greek Yogurt: Adds tanginess and creaminess without making the dish too heavy.
Ham: A salty, savory protein that balances the vegetables.
Cheese: Melts into a golden crust that seals the casserole together.
Paprika & Italian Herbs: Infuse warmth and aroma into the dish.

Storage and Reheating Tips

This casserole stores beautifully, making it ideal for meal prep. Allow it to cool completely before refrigerating in an airtight container for up to 3 days. To reheat, cover with foil and warm in the oven at 160°C (320°F) for 15 minutes, or microwave individual portions until hot. It can also be frozen in slices—just thaw overnight in the fridge before reheating.

Common Variations to Try

Vegetarian version: Skip the ham and add sautéed mushrooms or spinach.
Spicy kick: Add chili flakes or jalapeños for heat.
Cheese swap: Try feta for tanginess, gouda for smokiness, or a mix for complexity.
Extra protein: Add shredded chicken or turkey instead of ham.
Breakfast style: Use bacon and top with fried eggs.

Pairing Recommendations

This casserole pairs beautifully with a crisp green salad dressed with lemon vinaigrette. A side of roasted vegetables, steamed broccoli, or garlic bread makes it a fuller meal. For drinks, a light white wine, sparkling water with citrus, or even iced tea balances the richness of the dish.

Health Benefits

Despite being indulgent, this casserole offers a good nutritional profile. Potatoes provide fiber and potassium, eggs and cheese bring protein and calcium, and the fresh vegetables add antioxidants and vitamins. Using Greek yogurt instead of heavy cream reduces saturated fat while maintaining creaminess, making this a healthier comfort food option.

Conclusion

This baked potato casserole with ham, vegetables, and cheese is proof that you don’t need complicated ingredients to create something truly satisfying. It’s a dish that combines tradition and versatility, ideal for feeding family or entertaining friends. With its layers of flavor, simple preparation, and nourishing profile, it’s bound to become a recipe you’ll return to again and again.