This Savory Baked Potato and Vegetable Casserole is a mouthwatering, wholesome dish that blends the earthy comfort of potatoes with the sweetness of carrots, tang of tomatoes, and richness of melted mozzarella cheese. Bound together with a seasoned egg-milk-flour batter and baked until golden, it’s a satisfying vegetarian main or hearty side dish that’s perfect for any time of day. Whether served for brunch, lunch, or dinner, this casserole is easy to prepare, packed with vegetables, and bursting with flavor from classic Italian herbs. With a crispy golden top and a soft, cheesy interior, it’s a go-to comfort recipe for family meals or casual entertaining.
Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings
Cuisine: European-inspired / Vegetarian
Ingredients
-
3 large eggs
-
Salt, to taste
-
½ cup milk (150 ml)
-
200 grams all-purpose flour
-
10 grams baking powder (approximately 2 teaspoons)
-
1 medium onion, finely chopped
-
2 tablespoons olive oil
-
1 medium carrot, grated
-
1 medium tomato, finely diced
-
Black pepper, to taste
-
1 teaspoon Italian herbs (basil, oregano, thyme blend)
-
3 medium potatoes, peeled and grated
-
2 tablespoons chopped fresh chives
-
150 grams mozzarella cheese, shredded or cubed
Step-by-Step Instructions
-
Prep the Vegetables
Peel and grate the potatoes and carrot. Place the grated potatoes in a clean kitchen towel, squeeze out the excess water, and set aside. Finely dice the onion and tomato. Chop the chives. -
Sauté the Onion
Heat olive oil in a skillet over medium heat. Sauté the chopped onion for 5–6 minutes until softened and slightly golden. Set aside to cool slightly. -
Make the Batter
In a large mixing bowl, whisk together the eggs, milk, and a pinch of salt. Add the flour and baking powder, whisking until smooth and lump-free. Season with black pepper and Italian herbs. -
Combine the Ingredients
Add the grated potatoes, carrot, diced tomato, sautéed onion, and chopped chives into the batter. Stir until well combined. Finally, fold in the shredded mozzarella cheese. -
Prepare the Baking Dish
Preheat your oven to 200°C (400°F). Grease a medium-sized baking dish or line it with parchment paper. Pour the mixture into the dish and spread it evenly. -
Bake to Perfection
Place the dish in the oven and bake for 45 minutes, or until the top is golden and firm to the touch. A knife inserted in the center should come out clean. -
Cool and Serve
Allow the casserole to rest for 5–10 minutes before slicing. Garnish with extra chives if desired and serve warm.
Nutritional Information (per serving)
-
Calories: 295
-
Protein: 12g
-
Carbohydrates: 29g
-
Fat: 15g
-
Fiber: 3g
-
Sodium: 280mg
-
Sugar: 3g
Origin and Popularity
Vegetable casseroles like this one draw inspiration from traditional European bakes that use pantry staples to feed a family affordably and deliciously. From the French gratin to Eastern European potato pies, baked vegetable dishes have always offered comfort, nutrition, and flexibility. This modern take adds cheese and Italian seasoning for extra richness and flavor, appealing to both traditional and contemporary tastes.
Reasons to Love This Recipe
-
One-Bowl Prep: Everything comes together easily with minimal cleanup.
-
Naturally Vegetarian: Filling and protein-rich without any meat.
-
Cheesy and Comforting: A warm, melty mozzarella topping seals the deal.
-
Kid-Friendly: The mild flavors and soft texture appeal to all ages.
-
Versatile Meal Option: Great for breakfast, lunch, dinner, or meal prep.
Health Benefits
This casserole isn’t just delicious—it’s packed with nutrition:
-
Potatoes: Rich in potassium, vitamin C, and fiber.
-
Carrots and Tomatoes: Provide antioxidants like beta-carotene and lycopene.
-
Onions and Chives: Support immunity and digestive health.
-
Eggs and Cheese: Add high-quality protein and calcium for bones and muscles.
-
Herbs: Contain anti-inflammatory compounds and boost digestion.
Altogether, it’s a wholesome dish with balanced macronutrients and tons of micronutrient benefits.
Serving Suggestions
-
With a Side Salad: A crisp green or cucumber salad adds freshness.
-
With Soup: Pair with a light vegetable or tomato soup for a warming meal.
-
As a Main or Side: Serve it as a main course or alongside roasted meat or legumes.
-
Brunch Spread: Include on a breakfast table with fruit, toast, and tea.
Cooking Tips
-
Don’t Skip Squeezing the Potatoes: Removing moisture ensures a firm texture and golden top.
-
Grate Cheese Fresh: For the best melt, shred mozzarella yourself instead of using pre-packaged.
-
Add Spices: A pinch of paprika or cayenne adds a gentle kick.
-
Let It Rest: This makes slicing easier and helps flavors settle.
-
Use a Glass or Ceramic Dish: These retain heat well and ensure even baking.
Variations
-
Add More Veggies: Bell peppers, spinach, corn, or zucchini can be included.
-
Change the Cheese: Try sharp cheddar, feta, or even Gruyère for different profiles.
-
Gluten-Free Version: Substitute flour with oat flour or a gluten-free blend.
-
Vegan Adaptation: Use plant-based milk, cheese, and an egg substitute like flaxseed or aquafaba.
-
Spicy Option: Add chili flakes or jalapeños to heat things up.
Conclusion
This Savory Baked Potato and Vegetable Casserole with Mozzarella is a simple yet satisfying dish that transforms everyday ingredients into a golden, bubbly, delicious meal. It’s a perfect option for busy weeknights, lazy weekends, potlucks, or brunch with friends. Full of flavor, texture, and nutrients, it checks all the boxes for a well-rounded, comforting bake. Plus, it’s easily customized, making it a flexible addition to any recipe collection. Once you try it, it’s bound to become a regular favorite in your household.
Frequently Asked Questions
1. Can I make this ahead of time?
Yes! You can prepare the batter and veggies in advance. Store in the fridge, then bake fresh when ready.
2. Can I freeze this casserole?
Yes, but freeze it after baking and cooling completely. Reheat in the oven until warm and crisp on top.
3. What other cheese can I use?
Cheddar, feta, gouda, or even cream cheese swirls can be delicious alternatives.
4. Can I bake this in muffin tins?
Absolutely. Pour into greased muffin tins and bake for 20–25 minutes for mini portions.
5. How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat in the oven or microwave.
6. Is it possible to make this gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend or almond flour.
7. Can I use sweet potatoes instead?
Yes, they add a slightly sweet flavor and more fiber. Just grate and squeeze as you would with regular potatoes.
8. Is this suitable for kids?
Very! It’s soft, cheesy, and mild—perfect for little ones.
9. Can I add meat to this?
Yes, cooked ground chicken, sausage, or bacon can be added to the mixture before baking.
10. What if I don’t have Italian herbs?
You can use a mix of basil, oregano, thyme, or even parsley and garlic powder as substitutes.