This hearty casserole layers tender slices of potato, a richly seasoned ground-beef and vegetable ragù, and a tangy yogurt-egg batter that puffs into a golden, cheesy crust. Inspired by Eastern European potato pies and Mediterranean moussaka, it turns common pantry items—eggs, yogurt, tomato paste, and veggies—into a crowd-pleasing bake. Serve it for Sunday lunch, week-night comfort, or a pot-luck centerpiece; leftovers reheat beautifully, and the bright dill sauce lifts every bite.
Cooking Time
| Stage | Time |
|---|---|
| Active prep | 35 min |
| Stove simmer | 20 min |
| Baking step 1 | 20 min @ 180 °C |
| Baking step 2 | 10 min @ 180 °C |
| Final bake | 15 min @ 230 °C |
| Total elapsed | ~1 h 40 min |
Ingredients
For the potato layer
• 5 medium potatoes, peeled and sliced 4 mm thick
• Cold water to cover
• 2 Tbsp olive oil
For the yogurt-egg batter
• 2 large eggs
• 1 cup plain yogurt
• 200 g (7 oz) all-purpose flour
• 1 tsp salt, ½ tsp black pepper
For the vegetable sauté
• 1 Tbsp vegetable oil + 1 Tbsp butter
• 1 large onion, diced
• 1 small carrot, grated
• 1 bell pepper, diced
• 1 tomato, diced
• 1 tsp dried Italian herbs
• ½ tsp ground paprika
For the beef ragù
• 300 g (10 oz) ground beef
• 2 Tbsp tomato paste
• 90 ml (3 fl oz) olive oil
• 4 Tbsp minced-meat seasoning blend or 1 tsp each cumin, coriander, paprika, pepper
• 200 ml (6.7 fl oz) water
• Salt to taste
For assembly
• 100 g Dutch cheese, shredded
• 150 g cheddar cheese, shredded
• 1 bunch spring onions, sliced
For creamy yogurt-dill sauce
• 60 g sour cream
• 1 Tbsp tomato paste
• 1 tsp French mustard
• 2 cloves garlic, minced
• 1 bunch fresh dill, finely chopped
• ¼ tsp powdered garlic, pinch salt & pepper
Step-by-Step Cooking Directions
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Par-cook the potatoes
Cover sliced potatoes with cold salted water, bring to a boil, simmer 5 minutes, drain, and lay on a towel to dry. Toss with 2 Tbsp olive oil. -
Whisk the batter
Beat eggs with yogurt until smooth. Sift in flour, salt, and pepper. Stir to a thick pancake-like batter; set aside. -
Sauté the vegetables
Warm vegetable oil and butter in a skillet. Add onion and carrot; cook 5 minutes. Stir in bell pepper and tomato; season with paprika and Italian herbs. Cook 3 minutes more; transfer to a bowl. -
Simmer the beef ragù
In the same skillet heat 90 ml olive oil. Brown ground beef 4 minutes. Mix in tomato paste, minced-meat seasoning, salt, and the sautéed vegetables. Pour in water, simmer uncovered 10 minutes until thick. -
First bake – potato base
Preheat oven to 180 °C (356 °F). Grease a deep 25 × 30 cm baking dish. Layer half the potatoes, overlap slightly. Spoon half the batter over potatoes. Bake 20 minutes. -
Second bake – add ragù and cheese
Spread beef ragù evenly, sprinkle Dutch cheese and half the cheddar, scatter spring onions. Top with remaining potatoes, then drizzle the rest of the batter. Bake another 10 minutes at 180 °C. -
Final bake for crust
Increase heat to 230 °C (446 °F). Cover surface with remaining cheddar. Bake 15 minutes until cheese bubbles and crust turns deep golden. Rest 10 minutes before slicing. -
Blend the yogurt-dill sauce
Whisk sour cream, tomato paste, mustard, fresh dill, powdered garlic, and minced garlic. Season with salt and pepper. Chill 15 minutes for flavors to meld.
Nutritional Information (per of 8 portions)
| Energy | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 493 kcal | 23 g | 34 g | 30 g | 3 g | 780 mg |
Origins and Popularity of the Recipe
Layered casseroles uniting potatoes, ground meat, and dairy span continents—think Greek moussaka, British cottage pie, or Slavic zapekanka. This interpretation borrows the yogurt batter technique from Balkan burek, merges it with a Central-European love of cheesy potato gratins, and adds Mediterranean herb notes. Its pantry-friendly nature and freezer-friendly leftovers have boosted popularity among modern home cooks seeking comfort without fuss.
Reasons Why You’ll Love the Recipe
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One-dish convenience—full meal in a pan.
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Balanced macros—protein, veg, slow carbs.
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Make-ahead champion—reheats like a dream.
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Customizable spices and cheeses.
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Satisfying golden crust every time.
Health Benefits
• Yogurt batter adds gut-friendly probiotics and extra calcium.
• Potatoes supply potassium and resistant starch for steady energy.
• Dill–garlic sauce brings antioxidant allicin and vitamin C.
• Baking vs. frying reduces excess oil yet keeps rich flavor.
Serving Suggestions
Slice generous squares, drizzle with chilled dill sauce, add a crisp cucumber salad, and pour a glass of light red (Beaujolais) or sparkling water with lemon.
Common Mistakes to Avoid
• Skipping potato par-boil—raw slices slow cook and release water.
• Forgetting to drain zucchini-like veggies (if substituting) leading to a watery base.
• Over-mixing batter—stir until flour disappears to keep it tender.
Pairing Recommendations
• Drinks: light red wine, pilsner, or iced mint tea.
• Sides: pickled beets, peppery arugula salad, roasted asparagus.
Cooking Tips
• Use a mandoline for uniform potato slices.
• Cool ragù 5 minutes before layering to prevent batter curdling.
• For extra crunch, sprinkle 2 Tbsp corn-meal on the dish base before first potato layer.
Similar Recipes to Try
• Greek-style Eggplant Moussaka with Yogurt Béchamel
• Turkey & Sweet Potato Shepherd’s Pie
• Zucchini and Feta Crustless Quiche
• Cauliflower, Spinach & Ricotta Layered Bake
Variations to Try
• Mediterranean veggie: swap beef for chickpeas, add olives and feta.
• Spicy Tex-Mex: season meat with chili powder, add corn and jalapeños.
• Low-carb: replace potatoes with thin rutabaga or cauliflower slabs.
• Breakfast twist: use breakfast sausage and add scrambled egg layer.
Ingredient Spotlight
Yogurt—its lactic acid tenderizes batter, aids browning, and imparts tang without extra fat. Choose plain full-fat for richness; Greek yields denser crust.
Conclusion
Cheesy Layered Potato & Beef Bake proves that humble staples can create spectacular comfort food. The creamy yogurt crust, cozy beef-veg core, and zesty dill sauce deliver layers of texture and flavor, while the make-ahead nature keeps week-night stress low. One slice and this casserole may become your new family classic.
Frequently Asked Questions
1. Can I assemble the casserole a day early?
Yes, cover unbaked dish and refrigerate 24 h; add 10 min extra to first bake.
2. How do I freeze leftovers?
Cool completely, portion, wrap tightly, freeze up to 3 months; reheat at 180 °C for 25 min.
3. Could I substitute Greek yogurt?
Absolutely; thin with 2 Tbsp milk for similar batter consistency.
4. What if I only have mozzarella?
It melts beautifully—use 250 g total; sprinkle 30 g parmesan on top for flavor punch.
5. Can I skip corn flour?
Yes, replace with equal wheat flour; texture will be slightly less crisp.
6. Is this recipe gluten-free?
Use gluten-free all-purpose flour blend for batter; check spice mix labels.
7. How spicy are four chili peppers?
Medium heat; deseed for milder flavor, or use sweet peppers instead.
8. Can I cook in a slow cooker?
Not recommended—the yogurt batter needs oven heat to rise and brown.
9. How long will dill sauce keep?
Up to 4 days refrigerated in a sealed jar.
10. What’s the best way to reheat single servings?
Place slice on sheet pan, cover loosely with foil, warm 12 min at 180 °C to revive crust without drying.