Baked Potato and Vegetable Casserole

This Baked Potato and Vegetable Casserole is a delightful and hearty dish, perfect for a cozy family meal. With layers of tender potatoes, sautéed vegetables, kefir (or yogurt) batter, and a cheesy topping, this recipe is both nutritious and flavorful. The addition of fresh parsley adds a refreshing finishing touch to this comforting meal.

Preparation Time

• • Prep Time: 20 minutes

• • Rest Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 15 minutes

Ingredients

• • 4-5 potatoes, peeled and sliced thinly
  • Cold water (for soaking potatoes)

• • 1 leek or onion, finely chopped
  • 1 carrot, grated
  • Salt and pepper, to taste

• • 2 eggs
  • 1 cup (240 ml) kefir or plain yogurt
  • 200 g (7 oz) wheat flour

• • Olive oil, for sautéing and greasing
  • 3 tomatoes, thinly sliced
  • Cheese (mozzarella, cheddar, or your choice), grated

• Fresh parsley, chopped (for garnish)

Directions

1. 1. Prepare the Potatoes:
      • • Slice the potatoes thinly and soak them in cold water for 15 minutes. This removes excess starch and helps them cook evenly.
      • Drain and pat dry.
   2. Sauté the Vegetables:
      • • Heat a drizzle of olive oil in a skillet over medium heat.
      • Add the chopped leek or onion and sauté for 2-3 minutes until soft and fragrant.
      • Stir in the grated carrot and sauté for another 5 minutes. Season with salt and pepper.
2. Prepare the Batter:
   • In a bowl, whisk together the eggs, kefir (or plain yogurt), a pinch of salt and pepper, and the flour until smooth.
3. Assemble the Casserole:
   • • Preheat the oven to 180°C (360°F).
   • • Grease a baking dish with olive oil.
     • Layer the potato slices evenly at the bottom of the dish.
     • Spread the sautéed vegetables over the potatoes.
   • Pour the kefir batter evenly over the vegetables
4. Bake the First Layer:
   • • Bake the casserole for 25 minutes at 180°C (360°F).
5. Add the Tomato and Cheese Topping:
   • • Remove the casserole from the oven and arrange the sliced tomatoes on top.
     • Sprinkle generously with grated cheese.
   • Return to the oven and bake for an additional 15 minutes, until the cheese is melted and golden brown.
6. Garnish and Serve:
   • • Let the casserole cool slightly, then garnish with fresh parsley before serving.

Serving Suggestions

• • Serve as a standalone dish or pair with a fresh green salad.

• Add a dollop of sour cream or tzatziki on the side for extra flavor.

Cooking Tips

• • Thinly slice the potatoes for even cooking and a tender texture.

• For extra flavor, add a pinch of paprika or garlic powder to the batter.
• Use a mix of cheeses like mozzarella and Parmesan for a richer topping.

Nutritional Benefits

• • Potatoes are a great source of potassium and vitamin C.
  • Carrots and leeks add fiber and antioxidants.
  • Kefir or yogurt provides probiotics and calcium.

Dietary Information

• • Vegetarian
  • Can be made gluten-free by using a gluten-free flour alternative.

Nutritional Facts (Per Serving)

• • Calories: 320
  • Protein: 12g

• • Carbohydrates: 38g
  • Fat: 14g
  • Fiber: 4g

Storage

• • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave until warmed through.

Why You’ll Love This Recipe

• • It’s a versatile, one-dish meal that’s easy to prepare.
  • The combination of creamy, cheesy, and fresh flavors is irresistible.

• Packed with vegetables, it’s both hearty and nutritious.
• Perfect for weeknight dinners or as a comforting weekend treat.

Conclusion
This Baked Potato and Vegetable Casserole is a perfect balance of creamy, cheesy, and fresh flavors. It’s easy to make, satisfying, and adaptable to suit your preferences. Whether you’re looking for a quick dinner option or something to impress guests, this casserole is sure to delight. Serve it hot, enjoy the gooey cheese, and savor the comforting flavors with your loved ones.