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
- Can I make this dish gluten-free?
Yes, you can substitute all-purpose flour with gluten-free flour or almond flour. - 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. - What can I use instead of cheddar cheese?
You can try mozzarella, gouda, or a dairy-free cheese if needed. - Can I prepare this casserole in advance?
Yes, assemble the casserole up to 24 hours in advance and refrigerate it until ready to bake. - Can I add meat to the casserole?
You can add cooked ham, bacon, or shredded chicken to the casserole for extra protein. - What other vegetables can I add?
You can add zucchini, mushrooms, or spinach for extra veggies. - Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a slightly sweeter flavor. - 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. - Can I freeze the casserole?
Yes, the casserole can be frozen for up to 2 months. Thaw overnight in the fridge before reheating. - 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.