Cheesy Baked Potato and Vegetable Casserole with Ricotta and Mozzarella

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This Cheesy Baked Potato and Vegetable Casserole is an irresistibly creamy, savory dish that layers pan-sautéed vegetables, shredded potatoes, and a luscious egg, ricotta, and mozzarella cheese mixture, all baked into golden perfection. With hints of garlic, paprika, and herbs, this casserole is packed with flavor and nutrition, making it a satisfying main or side dish for any occasion. The combination of eggs and cheeses binds the vegetables together while enhancing their natural sweetness, creating a melt-in-your-mouth experience in every bite. Topped with bubbly mozzarella and served with a garlicky dill yogurt sauce, this recipe is the ultimate comfort food—light enough for lunch, hearty enough for dinner.

Preparation Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 6 servings
Cuisine: Mediterranean / European

Ingredients

For the Casserole:

  • 2 eggs

  • Salt, to taste

  • 1 onion, chopped

  • 30 g butter

  • 1 tbsp olive oil

  • 3 medium potatoes, peeled and grated

  • 1 carrot, peeled and grated

  • 1 bell pepper, chopped

  • 3–4 small tomatoes, chopped

  • 2 cloves garlic, minced

  • Black pepper, to taste

  • Sweet paprika, to taste

  • 150 g ricotta cheese

  • 100 g mozzarella cheese (plus extra for topping)

  • 1 sprig parsley, chopped

  • Oil or butter for greasing the casserole dish

For the Yogurt Dill Sauce:

  • 2 tbsp Greek yogurt

  • 2 tbsp mayonnaise

  • 1 garlic clove, minced

  • 1 tbsp fresh dill, chopped

  • Salt, to taste

Step-by-Step Instructions

Prepare the Vegetables

  1. Sauté the Onion
    In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes.

  2. Grate and Prepare Potatoes
    Grate the potatoes using the large holes of a box grater. Place the grated potatoes in a clean towel or sieve and squeeze out as much liquid as possible. This ensures a better texture in the bake.

  3. Fry the Potatoes
    Add the drained potatoes to the skillet and fry for 3–5 minutes until lightly golden and partially cooked.

  4. Add the Carrot and Pepper
    Stir in the grated carrot and chopped bell pepper. Cook for another 3 minutes, stirring occasionally.

  5. Add the Tomatoes and Garlic
    Add chopped tomatoes and minced garlic to the skillet. Season with salt, black pepper, and sweet paprika. Sauté for another 2–3 minutes until the vegetables are tender. Transfer the mixture to a bowl and let it cool.

Mix the Casserole Base

  1. Add the Eggs and Cheese
    In the cooled vegetable mixture, crack in the eggs and mix well. Stir in the ricotta cheese, half of the mozzarella, and chopped parsley. Mix until fully combined.

Assemble and Bake the Casserole

  1. Preheat Oven and Prepare Baking Dish
    Preheat the oven to 180°C (350°F). Lightly grease a medium-sized casserole dish with oil or butter.

  2. Layer the Mixture
    Pour the vegetable and cheese mixture into the prepared dish and smooth out the top.

  3. Add Topping Cheese
    Sprinkle the remaining mozzarella cheese evenly on top.

  4. Bake
    Bake for 30 minutes, or until the top is golden and the center is set. A toothpick inserted into the middle should come out clean.

Prepare the Sauce

  1. Make the Yogurt Dill Sauce
    In a small bowl, combine the Greek yogurt, mayonnaise, minced garlic, chopped dill, and a pinch of salt. Stir until smooth. Cover and refrigerate until ready to serve.

Serve

  1. Cool Slightly and Slice
    Allow the casserole to cool for 5–10 minutes after baking. Slice into squares and serve warm with a dollop of yogurt dill sauce on the side.

Nutritional Information (per serving)

  • Calories: 265

  • Protein: 10g

  • Carbohydrates: 18g

  • Fat: 17g

  • Fiber: 3g

  • Sugar: 4g

  • Sodium: 290mg

Origin and Popularity

This style of vegetable casserole is a modern twist on traditional Mediterranean and Eastern European comfort food, where vegetables, cheese, and eggs are often layered and baked. Dishes like Greek moussaka, Balkan bakes, and crustless quiches inspired this fusion-style recipe. It reflects a growing culinary trend—balancing health-conscious ingredients with indulgent textures, turning humble vegetables into a show-stopping centerpiece.

Reasons to Love This Recipe

  • Full of Flavor: Sautéed onions, garlic, and paprika elevate everyday vegetables

  • Balanced Texture: Moist and cheesy inside, golden and crisp on top

  • Simple Ingredients: Made with affordable and accessible staples

  • Great for Meal Prep: Keeps well in the fridge and reheats beautifully

  • Versatile: Works as a side, main, brunch, or vegetarian dinner

  • Family-Friendly: Mild spices, cheesy goodness, and a soft bite for all ages

Health Benefits

  • Potatoes: Rich in potassium and vitamin C

  • Carrots and Bell Peppers: High in beta-carotene and antioxidants

  • Ricotta Cheese: Source of calcium and high-quality protein

  • Eggs: Nutrient-dense and filling

  • Greek Yogurt: Offers probiotics and extra protein

  • Garlic and Herbs: Natural immune-boosting properties

Serving Suggestions

  • With Salad: Pair with a cucumber-tomato salad or arugula with lemon

  • With Bread: Serve with crusty bread or garlic toast

  • As a Brunch Dish: Add coffee, fruit, or poached eggs on the side

  • With Soup: Pair with tomato or lentil soup for a hearty meal

  • As a Potluck Favorite: Easy to transport and serve in slices

Cooking Tips

  • Don’t Skip Draining the Potatoes: Removing excess moisture helps the bake hold together

  • Use Full-Fat Dairy: For richer flavor and better binding

  • Let It Cool Slightly Before Serving: This helps slices keep their shape

  • Add More Herbs: Dill, basil, or chives can enhance the flavor

  • Double the Recipe: Great for feeding a crowd or storing leftovers

Variations

  • Add Spinach: Stir in chopped spinach or kale for extra greens

  • Use Feta Cheese: For a tangier twist

  • Add Chili Flakes: If you prefer a spicy kick

  • Use Zucchini Instead of Carrot: Or include both

  • Make It Gluten-Free: Just ensure any added cheese or sauce is certified gluten-free

Conclusion

This Cheesy Baked Potato and Vegetable Casserole with Ricotta and Mozzarella is the ultimate comfort dish—warming, satisfying, and full of nourishing ingredients. It’s easy to prepare and flexible enough to fit any occasion, from weekday family dinners to holiday brunches. Every bite offers a balance of creamy cheese, tender vegetables, and savory herbs, topped with a golden crust that’s simply irresistible. Whether served on its own or with a refreshing dill yogurt sauce, this casserole is sure to win hearts at your table.

Frequently Asked Questions

1. Can I make this dish ahead of time?
Yes! Prepare the casserole, cover, and refrigerate for up to 24 hours before baking.

2. Can I use other cheeses instead of mozzarella?
Yes, cheddar, gouda, or even a sharp provolone would be delicious alternatives.

3. Can I make it dairy-free?
Use dairy-free cheese and replace the yogurt and cream with coconut or almond-based alternatives.

4. What size baking dish should I use?
A 9×9 inch square or similar-sized casserole dish works best.

5. Can I freeze leftovers?
Yes. Freeze slices individually and reheat in the oven for best texture.

6. Can I substitute the ricotta?
Yes. Cottage cheese, feta, or blended silken tofu can work in its place.

7. Is it suitable for vegetarians?
Absolutely. Just be sure to use vegetarian-certified cheeses.

8. Can I use sweet potatoes?
Yes! Sweet potatoes add a slightly sweeter taste and pair well with the cheeses.

9. What herbs go well with this dish?
Parsley, dill, thyme, basil, and oregano all complement the flavor profile.

10. Can I make it in muffin form?
Yes! Pour the mixture into greased muffin tins and bake for 20–25 minutes for individual serving

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