This Hearty Potato & Beef Egg–Yogurt Casserole marries rustic home cooking with a touch of Mediterranean flair. Imagine thinly sliced potatoes sautéed until their edges are golden and crisp, layered beneath a richly spiced ground-beef ragù seasoned with paprika, turmeric, Italian herbs, and a medley of cracked peppercorns. A luscious custard—fluffed with eggs, plain yogurt, a hint of flour, and generous handfuls of grated hard cheese—pours over the meat and potato strata, seeping into every crevice to bind the layers in creamy harmony. Fresh tomato slices and shredded mozzarella complete the ensemble, melting into a golden, crackling crown as the casserole bakes. Each forkful delivers contrasting textures: the crisp potato rim, the tender, aromatic beef, the silky custard, and the gooey cheese. Whether served for a hearty family dinner, a weekend brunch, or a make-ahead meal, this all-in-one casserole is designed to satisfy and impress with minimal fuss.
Preparation, Cook, and Total Times
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Preparation Time: 25 minutes
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Stovetop Cooking Time: 10 minutes
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Baking Time: 30 minutes
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Total Time: Approximately 1 hour 5 minutes
Yield
6–8 generous servings
Cuisine
Comfort-Style European Fusion
Full List of Ingredients
Potato Base & Sauté
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500 g (about 4–5 medium) potatoes, peeled and sliced 2–3 mm thick
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2–3 Tbsp vegetable oil
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Salt and freshly ground black pepper, to taste
Beef Ragù
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500 g lean ground beef
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2 Tbsp vegetable oil
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1 medium onion, finely chopped
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1 large carrot, peeled and diced
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2 cloves garlic, minced
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1 raw sweet bell pepper, seeded and diced
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1 ripe tomato, diced
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1 tsp paprika
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1 tsp turmeric
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1 tsp dried Italian herbs (oregano, basil, thyme)
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1 tsp mixed ground peppercorns or freshly ground pepper
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Salt, to taste
Egg–Yogurt Custard
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3 large eggs
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4 Tbsp plain yogurt (full-fat or Greek)
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2 Tbsp all-purpose flour
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100 g hard cheese (e.g., Cheddar or Gruyère), finely grated
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½ tsp salt
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¼ tsp freshly ground black pepper
Topping & Finish
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100 g shredded mozzarella
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1 medium tomato, thinly sliced
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Optional fresh parsley for garnish
Step-by-Step Cooking Directions
1. Preheat & Prep
Preheat your oven to 180 °C (355 °F). Lightly grease a 9×13-inch baking dish with a thin coating of vegetable oil to prevent sticking.
2. Pan-Fry the Potatoes
Heat 2 Tbsp vegetable oil in a large nonstick skillet over medium heat. Season potato slices with salt and pepper. Working in batches to avoid overcrowding, lay the slices in a single layer and cook undisturbed for 3–4 minutes until the underside is golden. Flip and cook an additional 2 minutes. Transfer each batch to a plate as you go.
3. Sauté the Ragù Base
In the same skillet, add 2 Tbsp oil over medium heat. Sauté the chopped onion and diced carrot for 4–5 minutes until softened. Stir in the minced garlic and cook 30 seconds until aromatic.
4. Brown the Beef
Increase heat to medium-high and add the ground beef. Break it apart with a wooden spoon and cook until no pink remains, about 5–7 minutes. Season the mixture with paprika, turmeric, Italian herbs, mixed peppercorns, and salt. Stir in the diced bell pepper and tomato. Continue cooking 3–4 minutes until peppers soften and tomato liquefies slightly. Taste and adjust seasoning.
5. Assemble the Casserole
Spread half of the sautéed potatoes in an even layer across the bottom of the prepared dish. Spoon the beef ragù over the potatoes, distributing evenly. Top with the remaining potato slices.
6. Make the Egg–Yogurt Custard
In a mixing bowl, whisk together the eggs and yogurt until smooth. Add flour and continue whisking until no lumps remain. Stir in grated hard cheese, salt, and pepper until well combined.
7. Pour & Top
Gently pour the custard over the layered potatoes and beef, tilting the dish if necessary to help it seep into the layers. Scatter the shredded mozzarella evenly across the top. Arrange tomato slices in a single decorative layer over the cheese.
8. Bake to Perfection
Place the casserole on the center rack of the preheated oven. Bake uncovered for 30 minutes, or until the custard is set in the center (a skewer comes out clean) and the cheese is melted and slightly golden. For extra browning, switch to broil for 2–3 minutes—watching carefully to prevent burning.
9. Rest & Garnish
Remove from oven and let rest 5 minutes. Sprinkle with chopped fresh parsley, if desired. Serve warm, scooping generous portions that showcase the layers.
Nutritional Information
(Per serving, based on 6 servings; approximate)
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Calories: 550 kcal
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Protein: 32 g
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Carbohydrates: 35 g
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Fat: 28 g
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Saturated Fat: 13 g
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Fiber: 4 g
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Sodium: 730 mg
Serving Suggestions
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Green Salad: A simple arugula or mixed greens tossed with lemon-olive oil vinaigrette cuts through the richness.
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Crusty Bread: Warm baguette or sourdough slathered in butter to mop up the cheesy custard.
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Pickles or Olives: Provide tangy contrast with briny pickles or mixed olives.
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Wine Pairing: A medium-bodied red like Merlot or a chilled rosé balances the savory flavors.
Tips & Variations
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Make-Ahead: Assemble through step 5, cover, and refrigerate up to 24 hours. Bake directly from cold, adding 5 minutes.
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Vegetarian Version: Substitute cooked lentils or crumbled tofu for ground beef.
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Spice Level: Increase paprika to 1½ tsp or add ½ tsp chili flakes for heat.
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Cheese Swap: Use smoked mozzarella or fontina for added depth.
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Gluten-Free: Replace flour with 2 Tbsp cornstarch or certified gluten-free flour blend.
Frequently Asked Questions
Q: Can I skip sautéing the potatoes and use raw instead?
A: You can layer raw potatoes, but lightly par-boiling or sautéing ensures they cook through and develop more flavor.
Q: What yogurt works best?
A: Full-fat plain or Greek yogurt provides the richest, creamiest custard. Low-fat works in a pinch but yields a thinner texture.
Q: How do I prevent a soggy casserole?
A: Pat potatoes dry before sautéing, do not overcrowd the pan, and ensure excess liquid from the ragù evaporates before layering.
Q: Can I use ground turkey or chicken?
A: Yes! Adjust spices to taste, as poultry is milder—consider adding extra paprika or herbs.
Q: How do I reheat leftovers?
A: Cover with foil and warm in a 160 °C (325 °F) oven for 10–15 minutes until heated through. Avoid microwaving to preserve texture.
Conclusion
This Hearty Potato & Beef Egg–Yogurt Casserole offers a fuss-free, layered meal that’s equal parts comfort food and crowd-pleaser. With its golden potatoes, richly seasoned beef, creamy cheese-bobbin’ custard, and easy prep, it embodies the joy of home cooking. Customize it with your favorite spices or proteins, serve it at any gathering, and watch it disappear—one comforting slice at a time. Enjoy!