This savory layered baked vegetable casserole is a warm and comforting dish featuring creamy eggs, tender potatoes, roasted vegetables, melted Dutch cheese, and a flavorful egg salad topped with sprats. It’s a perfect recipe for family gatherings, potlucks, or cozy evenings at home. Combining earthy root vegetables with aromatic herbs, the casserole is complemented by a creamy egg salad rich in flavor and protein. The addition of sprats gives it a unique and traditional twist that seafood lovers will adore.
Preparation, Cook, and Total Times
-
Preparation Time: 30 minutes
-
Cooking Time: 40 minutes
-
Total Time: 1 hour 10 minutes
YIELD
-
Serves: 6–8
Cuisine
-
Eastern European-Inspired
A Full List of Ingredients
For the Casserole:
-
4 large eggs
-
Salt, to taste
-
1 glass (about 200 ml) of cream (20% fat)
-
1–2 tablespoons vegetable oil
-
3–4 medium potatoes, peeled and sliced or grated
-
1 white onion, finely chopped
-
2 cloves garlic, minced
-
1 teaspoon paprika
-
½ teaspoon dried basil
-
2 carrots, peeled and grated
-
1 red bell pepper, diced
-
1 medium eggplant, cubed
-
1 stalk of celery, chopped
-
80 g (2.8 oz) Dutch cheese, grated
For the Egg Salad Topping:
-
3 boiled eggs, grated or finely chopped
-
1 small can sprats (optional but recommended for depth of flavor)
-
100 g (3.5 oz) processed cheese, grated
-
2–3 green onions, finely chopped
-
A small bunch of dill, finely chopped
-
Salt, to taste
-
2 tablespoons mayonnaise
Step-by-Step Cooking Directions
1. Prepare the Egg-Cream Mixture:
-
In a large bowl, beat 4 raw eggs.
-
Season with a pinch of salt.
-
Pour in the cream and mix well.
-
Set aside for layering later.
2. Prepare the Vegetables:
-
Peel and slice or grate the potatoes.
-
Mince the garlic and finely chop the white onion.
-
Separate the onion into two portions.
-
In a bowl, mix potatoes with 1/3 of the chopped onion, garlic, salt, paprika, and basil.
-
Heat a pan with a little vegetable oil and sauté the remaining onion.
-
Add grated carrots, red bell pepper, and diced eggplant.
-
Cook for about 8–10 minutes until vegetables are soft.
-
Add the chopped celery, season again with salt and paprika, and cook for another 3–4 minutes.
3. Assemble the Casserole:
-
Preheat the oven to 180°C (356°F).
-
Grease a baking dish with oil.
-
Spread the potato mixture on the bottom.
-
Layer the sautéed vegetables on top of the potatoes.
-
Pour the egg and cream mixture evenly over the layers.
-
Bake uncovered for 20 minutes.
4. Add the Cheese:
-
After 20 minutes, remove the casserole from the oven.
-
Sprinkle the grated Dutch cheese over the top.
-
Return to the oven and bake until the cheese is melted and golden, about 10–15 minutes.
5. Make the Egg Salad Topping:
-
In a bowl, combine grated boiled eggs, grated processed cheese, sprats (chopped if preferred), green onions, and chopped dill.
-
Add a pinch of salt and mayonnaise.
-
Mix until smooth and creamy.
6. Serve:
-
Once the casserole is done, let it rest for 5–10 minutes.
-
Cut into squares and serve warm, topped with a generous spoonful of the egg salad.
Nutritional Information (Per Serving, Approximate)
-
Calories: 380 kcal
-
Protein: 16g
-
Carbohydrates: 22g
-
Fats: 26g
-
Fiber: 4g
-
Sodium: 520mg
The Origins and Popularity of the Recipe
Layered casseroles are a cherished part of many Eastern European culinary traditions, often built around affordable, humble ingredients like potatoes, eggs, and preserved fish. The addition of cream and cheese reflects a comforting richness, while fresh herbs and vegetables brighten the flavor profile. This variation, finished with a vibrant egg salad and sprats, adds a nostalgic and coastal twist that pays tribute to Slavic and Baltic cuisines.
Reasons Why You’ll Love the Recipe
-
A full, hearty meal made with pantry-friendly ingredients
-
Packed with textures — soft potatoes, crisp vegetables, and creamy topping
-
Offers a beautiful presentation for special occasions
-
Easily customizable based on what’s in your fridge
-
A perfect way to use leftover boiled eggs
Health Benefits
-
Eggs provide essential proteins and vitamins like B12 and D.
-
Vegetables like eggplant, carrot, and celery offer fiber, antioxidants, and vitamins.
-
Sprats are rich in omega-3 fatty acids, great for heart and brain health.
-
Cream and cheese, while indulgent, add satisfying fats for energy.
Serving Suggestions
-
Serve this dish with a fresh cucumber and tomato salad on the side.
-
Enjoy with a slice of rye bread or sourdough.
-
Pair with a glass of kefir or a light white wine for a refreshing contrast.
-
Can be served warm or at room temperature.
Cooking Tips
-
You can pre-cook or microwave the potatoes for faster assembly.
-
For a lighter version, use low-fat cream or Greek yogurt in the egg mixture.
-
Swap sprats for canned sardines or skip for a vegetarian version.
-
Use parchment paper to prevent sticking if your dish isn’t non-stick.
-
Add a pinch of chili flakes if you like a bit of heat.
Variations to Try
-
Vegetarian Version: Skip sprats and double up on mushrooms or spinach.
-
Spicy Version: Add crushed red pepper or chili paste to the egg mixture.
-
Cheesy Crust: Use a mix of mozzarella and Parmesan for a bubbly topping.
-
Layer with cooked grains like quinoa or buckwheat for extra heartiness.
A Conclusion
This hearty baked vegetable casserole with egg salad and sprats is more than just a dish—it’s a celebration of simplicity, comfort, and flavor. It marries earthy ingredients with creamy richness, balanced by a zesty topping that brightens each bite. Whether you’re preparing this for your family or treating yourself to a wholesome meal, it’s the kind of recipe that leaves both heart and belly full.
A 10 Comprehensive FAQ Section
1. Can I make this casserole ahead of time?
Yes! Assemble and refrigerate it up to 24 hours before baking.
2. Can I use canned vegetables?
Fresh is best for texture, but canned veggies work in a pinch—just drain well.
3. What can I substitute for sprats?
Try sardines, anchovies, or leave them out for a vegetarian option.
4. How do I store leftovers?
Keep in the refrigerator for up to 3 days. Reheat in the oven or microwave.
5. Can I freeze the casserole?
Yes, freeze after baking (without the egg salad topping) for up to 1 month.
6. What’s the best type of cream to use?
20% fat cooking cream is ideal, but you can use heavy cream or Greek yogurt.
7. Can I use other cheeses instead of Dutch cheese?
Yes, cheddar, gouda, or mozzarella all melt beautifully in this recipe.
8. What’s a good substitute for processed cheese?
Use cream cheese or ricotta for a smoother texture in the salad.
9. Can I make the egg salad without mayonnaise?
Use Greek yogurt, mashed avocado, or sour cream instead.
10. Is this dish good for meal prep?
Absolutely! You can cook, portion, and reheat it easily throughout the week.