This savory potato and yogurt bake is a delicious, simple, and nutritious dish that brings together humble ingredients like potatoes, yogurt (or kefir), flour, herbs, and cheese to create a comforting oven-baked treat. It’s perfect for a light dinner, a hearty breakfast, or a vegetarian side. The creamy interior, crispy edges, and aromatic herbs make it a wonderful recipe for anyone seeking a satisfying and healthy meal with minimal fuss.
Cooking Time
- Preparation: 15 minutes
- Baking: 40 minutes
- Total: 55 minutes
Ingredients
- 300 g (11 oz) potatoes, peeled and grated
- 1 onion, finely chopped
- Salt and pepper, to taste
- 1/2 tsp oregano
- 1/2 tsp thyme
- 2 tbsp olive oil (plus extra for greasing)
- 2 eggs
- 200 ml (1 cup) kefir or yogurt
- Additional salt for dairy mix
- 180 g (6 oz) wheat flour
- 1 tbsp baking powder
- 100 g (4 oz) Montasio cheese or other semi-hard cheese, grated
- Parsley, chopped (for garnish)
Step-by-Step Cooking Directions
- Prep Baking Dish: Preheat oven to 180°C (360°F). Line a baking dish with wet baking paper and grease with olive oil.
- Prepare Vegetables: Grate the potatoes and finely chop the onion. Place both in a mixing bowl.
- Season Veggies: Add salt, pepper, oregano, thyme, and 2 tablespoons of olive oil. Mix well.
- Create Wet Mix: In another bowl, whisk 2 eggs, kefir or yogurt, and a pinch of salt.
- Combine Mixtures: Pour the wet mix over the potatoes and onions. Mix thoroughly.
- Add Dry Ingredients: Sift in flour and baking powder. Stir until a thick, uniform batter forms.
- Bake First Round: Pour mixture into the prepared baking dish. Smooth the top and bake for 30 minutes.
- Add Cheese: Remove from oven, sprinkle grated cheese evenly over top.
- Final Bake: Return to oven and bake for another 10 minutes until golden and melted.
- Finish: Garnish with chopped parsley. Let rest for 5 minutes before slicing.
Nutritional Information (per serving, serves 6)
- Calories: 240 kcal
- Carbs: 28 g
- Protein: 9 g
- Fat: 10 g
- Fiber: 3 g
The Origins and Popularity of the Recipe
This dish is inspired by Mediterranean and Eastern European traditions where potatoes, yogurt, and baked casseroles are staples. It combines comfort food elements from different cultures, such as Turkish yogurt-based bakes and Italian vegetable tortas. It has gained popularity for being both frugal and flavorful, making it a favorite in family homes and modern vegetarian menus.
Reasons Why You’ll Love the Recipe
- Simple, accessible ingredients
- One-bowl preparation
- Great for meal prep and leftovers
- Customizable with herbs and cheese
- Family-friendly flavor
Health Benefits
- Yogurt provides probiotics and calcium
- Potatoes offer fiber and vitamin C
- Herbs like thyme and oregano have antimicrobial properties
- Eggs supply protein and healthy fats
Serving Suggestions
- Serve warm with a green salad
- Pair with tomato soup or cucumber yogurt dip
- Top with a poached egg for breakfast
- Enjoy as a side to grilled meats or fish
Common Mistakes to Avoid
- Using watery yogurt: choose thicker varieties
- Not squeezing water from potatoes if too wet
- Skipping baking paper, which prevents sticking
- Underbaking: ensure middle is set before removing
Pairing Recommendations
- Drink: Dry white wine, ayran, or herbal tea
- Side: Roasted vegetables or garlic sautéed spinach
Cooking Tips
- Use kefir for a tangier taste
- Try adding chopped spinach or grated carrot for variety
- Let batter rest 5–10 minutes for fluffier texture
Similar Recipes to Try
- Zucchini and cheese bake
- Greek spanakopita without filo
- Potato frittata
Variations to Try
- Add sun-dried tomatoes or olives
- Use different cheeses like feta or cheddar
- Make it spicy with chili flakes or jalapeño
Ingredient Spotlight: Kefir/Yogurt
Kefir and yogurt are fermented dairy products rich in beneficial probiotics. They enhance gut health, digestion, and add a creamy tang to baked goods. Their acidity also reacts with baking powder for a fluffier bake.
Conclusion
This savory potato and yogurt bake is a testament to how simple ingredients can create something truly satisfying. It’s versatile, nourishing, and perfect for any time of day. Whether you’re looking for a comforting vegetarian main or a creative side dish, this recipe will become a staple in your kitchen.
10 Comprehensive FAQs
1. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a sweeter twist, though they may alter texture slightly.
2. Is it okay to skip the eggs?
You can use a flax egg or commercial egg replacer, but texture may vary.
3. What’s a good vegan substitute for kefir or yogurt?
Use unsweetened soy or coconut yogurt with a bit of lemon juice for tang.
4. Can I prepare this ahead of time?
Yes, it keeps well in the fridge for up to 3 days and reheats nicely.
5. Can I freeze the baked casserole?
Yes, slice and freeze individual portions for easy reheating.
6. What type of cheese works best?
Semi-hard cheeses like Montasio, mozzarella, cheddar, or gouda are ideal.
7. How do I know it’s done baking?
The top should be golden and a toothpick inserted should come out clean.
8. Can I use whole wheat flour?
Yes, though it may make the texture denser. You may need slightly more moisture.
9. Is this dish gluten-free?
Not as written, but use a gluten-free flour blend to make it so.
10. Can I serve this cold?
Yes, it also tastes great cold or at room temperature, especially as a snack or picnic item.