Savory Potato Casserole with Vegetables and Cheddar Cheese

This savory potato casserole is a comforting and hearty dish packed with vegetables like carrots, onions, and peppers. It’s an easy-to-make, oven-baked meal, topped with melted cheddar cheese and served with a refreshing yogurt-based sauce made with carrots and dill. Perfect for family dinners, this dish is a satisfying way to enjoy wholesome ingredients while bringing a cozy, homestyle flavor to your table.

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 25 minutes

Ingredients

• 3 large potatoes (about 600g)
• 1 onion, chopped (about 150g)
• 1 carrot, julienned (about 100g)
• 1 red pepper (capia pepper), chopped (about 80g)
• 4-5 tbsp vegetable oil
• ½ bunch green onions, chopped (about 25g)
• 3 large eggs
• 1 tsp salt (to taste)
• 1 tsp black pepper
• 250 ml (1 cup) milk
• 200g (1⅔ cup) all-purpose flour
• 1 tsp baking powder
• 150g (1¼ cup) grated cheddar cheese
• 1 small carrot (about 50g), grated (for sauce)
• 1 pinch fresh dill, chopped (for sauce)
• 1 cup (240g) plain yogurt
• 2 garlic cloves, crushed
• Olive oil for greasing tray

Directions

• Preheat the oven to 180°C (350°F).
• Peel and julienne or grate the potatoes. Soak them in water for 15 minutes, then drain.
• Chop the onion and cook with 4-5 tablespoons of oil in a pan until softened.
• Julienne the carrot and add it to the pan with the onions. Cook for 2-3 minutes.
• Chop the red pepper and add it to the pan. Cook until all vegetables are softened. Season with salt and black pepper.
• Combine the drained potatoes with the cooked vegetables in a large bowl. Add the chopped green onions.
• In another bowl, whisk the eggs, salt, milk, flour, and baking powder until smooth.
• Mix the egg mixture into the vegetable mixture until well combined.
• Grease a baking tray with olive oil and pour the mixture into the tray. Spread evenly.
• Bake for 40-45 minutes at 180°C.
• Prepare the sauce: Grate the small carrot and sauté in 1-2 tbsp oil until softened. Mix the sautéed carrot with yogurt, dill, and crushed garlic. Season with salt to taste.
• After baking for 40 minutes, sprinkle cheddar cheese on top of the casserole and bake for another 10 minutes until the cheese is melted and golden.
• Let the casserole cool slightly before cutting and serving with the yogurt-carrot sauce.

Serving Suggestions

• Serve warm with the yogurt-carrot-dill sauce on the side.
• Pair it with a fresh green salad or steamed vegetables for a complete meal.
• It also makes a great side dish for grilled meats or a potluck.

Cooking Tips

• You can substitute the julienned potatoes with thinly sliced potatoes for a heartier texture.
• Ensure the casserole is fully baked by checking if the center is set before removing it from the oven.
• If you want a crispy top, broil the casserole for the last 2-3 minutes after adding the cheese.

Nutritional Benefits

• Potatoes are high in potassium and fiber.
• Carrots and peppers provide a healthy dose of vitamins A and C.
• Cheddar cheese and eggs contribute to protein and calcium, making this a well-rounded meal.

Dietary Information

• Vegetarian (contains eggs and dairy)
• Contains gluten (from flour)
• Contains dairy (from milk, cheese, and yogurt)
• Contains eggs

Nutritional Facts (Per Serving)

• Calories: 320
• Protein: 13g
• Carbohydrates: 38g
• Fat: 14g
• Fiber: 4g
• Calcium: 160mg
• Iron: 2.3mg

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 180°C (350°F) for 10-15 minutes.
• The casserole can be frozen for up to 2 months. Thaw in the fridge before reheating.

Why You’ll Love This Recipe

• It’s a simple, crowd-pleasing dish made with affordable ingredients.
• Perfect for busy weeknights or casual family dinners.
• The yogurt-carrot-dill sauce adds a fresh contrast to the rich, cheesy casserole.
• The recipe can easily be adapted with different vegetables and cheeses for variety.

Conclusion

This savory potato casserole is a must-try for those who love hearty, vegetable-packed dishes with a cheesy finish. The combination of soft potatoes, flavorful vegetables, and the creamy yogurt-carrot sauce is sure to satisfy everyone at the table. Whether you’re making it for a family dinner or bringing it to a potluck, this casserole is a versatile and comforting dish that will be enjoyed time and time again. Plus, it’s an easy way to incorporate more vegetables into your meals.

Give this recipe a try and enjoy its rich flavors with minimal effort!

10 Frequently Asked Questions

1. Can I make this dish gluten-free?
   Yes, you can substitute all-purpose flour with gluten-free flour or almond flour.
2. Can I make it dairy-free?
   Use plant-based milk and dairy-free cheese alternatives. Replace the yogurt in the sauce with a dairy-free option.
3. What can I use instead of cheddar cheese?
   You can try mozzarella, gouda, or a dairy-free cheese if needed.
4. Can I prepare this casserole in advance?
   Yes, assemble the casserole up to 24 hours in advance and refrigerate it until ready to bake.
5. Can I add meat to the casserole?
   You can add cooked ham, bacon, or shredded chicken to the casserole for extra protein.
6. What other vegetables can I add?
   You can add zucchini, mushrooms, or spinach for extra veggies.
7. Can I use sweet potatoes instead of regular potatoes?
   Yes, sweet potatoes can be used for a slightly sweeter flavor.
8. How do I know when the casserole is done?
   The casserole should be firm in the center and golden on top. A toothpick inserted into the center should come out clean.
9. Can I freeze the casserole?
   Yes, the casserole can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
10. What if I don’t have fresh dill for the sauce?
    You can use dried dill, parsley, or skip the dill altogether. The sauce will still be delicious.