This Savory Baked Potato and Cheese Casserole is a comforting and nutritious dish, rich with flavor and vibrant vegetables. It begins with a fluffy batter made from eggs, milk, flour, and herbs, combined with shredded cheese and tender potatoes. Layered with a colorful medley of sautéed garlic, red pepper, onion, carrot, and mushrooms, then finished with melted cheese and a touch of sour cream, this casserole is baked until golden and crisp on the edges with a soft, creamy center.
Perfect for brunch, lunch, or dinner, it’s a crowd-pleasing vegetarian main that celebrates familiar ingredients in a hearty, satisfying way. It’s also packed with nutrition—from the vitamin-rich vegetables to the protein and calcium in the eggs and cheese. Whether you’re preparing a casual family meal or want something special for the weekend, this dish is simple, budget-friendly, and packed with comforting goodness.
Preparation Time
35 minutes
Cook Time
50 minutes
Total Time
1 hour 25 minutes
Yield
4–6 servings
Cuisine
International comfort food with Mediterranean flavors
Ingredients
For the Base Batter:
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2 eggs
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½ tsp salt
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½ tsp ground black pepper
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1 tsp paprika
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1 tsp Italian herbs
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1 tsp dried garlic
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150 ml milk
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200 g all-purpose flour
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100 g hard cheese, grated (e.g., cheddar or gouda)
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2 tbsp mayonnaise
For the Potatoes:
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3–4 medium potatoes, peeled and shredded
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Cold water (to soak potatoes for 15 minutes)
For the Vegetable Filling:
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2 cloves garlic, minced
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½ red bell pepper, diced
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1 onion, chopped
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1 carrot, grated
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3 mushrooms, sliced
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30 g butter
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Salt and pepper to taste
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1 tsp paprika
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A handful of chopped green onions
For the Topping:
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1 tbsp sour cream
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1 clove garlic, crushed
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30 g hard cheese, grated
Step-by-Step Instructions
Step 1: Prepare the Batter
In a mixing bowl, whisk the eggs, then add salt, pepper, paprika, Italian herbs, dried garlic, and milk.
Stir in the flour gradually until the mixture is smooth and lump-free.
Add the grated cheese and mayonnaise, and mix until well combined. Set aside.
Step 2: Prep the Potatoes
Peel and shred the potatoes, then soak them in cold water for 15 minutes to remove excess starch.
Drain and squeeze out all water using a kitchen towel. Set aside.
Step 3: Cook the Vegetables
Heat some oil in a large skillet. Add garlic and sauté for 30 seconds.
Add the red bell pepper and cook for 2 minutes.
Add chopped onion and sauté for another 2 minutes.
Stir in the grated carrot and cook for 2 more minutes.
Finally, add the sliced mushrooms and cook for 2 minutes.
Add butter, paprika, salt, and black pepper. Cook everything together for 1 more minute.
Add the chopped green onions and stir. Remove from heat.
Step 4: Assemble the Casserole
Preheat oven to 180°C (356°F).
Grease a baking dish with a bit of oil.
In a large bowl, mix the shredded potatoes with the batter until fully coated.
Spread half the potato mixture into the baking dish.
Add the vegetable mixture in an even layer.
Top with the remaining potato mixture. Smooth the top and brush lightly with oil.
Bake in the oven for 40 minutes.
Step 5: Prepare the Topping and Final Bake
In a small bowl, mix the sour cream with crushed garlic.
After 40 minutes of baking, spread the garlic sour cream mixture over the casserole.
Sprinkle the remaining grated cheese on top.
Return to the oven and bake for another 10 minutes until golden and bubbling.
Step 6: Serve
Let the casserole cool slightly before cutting. Serve hot, garnished with fresh herbs or more green onions if desired.
Nutritional Information (per serving, approximate)
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Calories: 410
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Protein: 13g
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Carbohydrates: 35g
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Fat: 24g
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Saturated Fat: 10g
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Fiber: 5g
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Sodium: 480mg
Origin and Popularity
This baked potato casserole draws inspiration from Eastern European vegetable pies and Mediterranean-style baked gratins. Popular for its practicality and homey flavors, it’s a dish that has appeared in many family kitchens, especially where fresh vegetables and basic pantry staples are celebrated. This particular version enhances that tradition with a flavorful batter and a luscious vegetable layer—creating a dish that is both rustic and refined.
Reasons to Love This Recipe
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Comforting & Hearty: Creamy, cheesy, and perfectly golden on top.
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Nutritious: Packed with fiber, protein, and vitamins from colorful vegetables.
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One-Pan Wonder: Easy cleanup and ideal for leftovers.
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Customizable: Add different veggies or spices to match your taste.
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Budget-Friendly: Uses everyday ingredients for a gourmet result.
Health Benefits
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Vegetable-Rich: Bell pepper, carrots, mushrooms, and onions offer immune-supporting nutrients.
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High in Fiber: Potatoes and veggies support healthy digestion.
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Calcium Boost: Cheese and sour cream provide bone-strengthening nutrients.
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Antioxidant Power: Paprika, garlic, and green onions help fight inflammation.
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Wholesome Fats: Butter and mayonnaise add richness while supporting satiety.
Serving Suggestions
This casserole pairs well with a light cucumber-yogurt salad or a crisp green salad with lemon vinaigrette. Serve it as a vegetarian main, a hearty brunch, or alongside grilled proteins like chicken or tofu. It’s also delicious with a spoonful of chili sauce or tangy salsa on top.
Cooking Tips
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Squeeze the potatoes well to prevent sogginess.
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Use freshly grated cheese for better melt and flavor.
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Pre-cook vegetables to deepen flavor and remove excess moisture.
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For extra crispiness, broil the top for 2–3 minutes after the final cheese layer.
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Let the casserole cool slightly before slicing—it helps retain its shape.
Variations
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Add Protein: Mix in cooked shredded chicken, sausage, or chickpeas.
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Make It Vegan: Use plant-based milk, vegan cheese, and egg replacer.
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Spicy Twist: Add chili flakes or chopped jalapeño to the batter.
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Low-Carb Version: Substitute half the potatoes with grated zucchini or cauliflower.
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Top with Seeds: Sprinkle sesame or sunflower seeds for crunch.
Conclusion
This Savory Potato and Cheese Casserole with Sautéed Veggies is everything you need in one hearty, wholesome, and deeply satisfying dish. With its crispy golden top, creamy inside, and layers of flavor from vegetables and herbs, it’s a recipe that feels familiar and exciting all at once. Whether you’re making it for your family, meal prepping for the week, or sharing at a potluck, this casserole will win over everyone at the table—guaranteed.
FAQ
1. Can I prepare this casserole ahead of time?
Yes! Assemble and refrigerate for up to 24 hours before baking.
2. Can I freeze it?
Yes, baked portions freeze well. Reheat in the oven for best texture.
3. What other vegetables can I use?
Zucchini, corn, broccoli, or spinach make great additions.
4. Can I make it without mayonnaise?
Yes, substitute with more sour cream or plain yogurt.
5. Is this recipe kid-friendly?
Absolutely—creamy, cheesy, and mild in flavor.
6. Can I add meat?
Yes, try cooked ground turkey or chopped ham for a meaty version.
7. What’s the best cheese for this?
A mix of mozzarella and cheddar offers melt and sharpness.
8. How do I make it gluten-free?
Use a 1:1 gluten-free flour blend in place of regular flour.
9. Can I use boiled potatoes instead of raw?
Yes, just mash or cube them before mixing with the batter.
10. What herbs work well here?
Italian herbs, dill, thyme, or rosemary all complement the dish beautifully.