This Baked Potato and Vegetable Casserole is a hearty, comforting dish that combines tender potatoes with sautéed vegetables, eggs, and creamy kefir or yogurt. Topped with cheese and baked to golden perfection, this casserole is a versatile option for breakfast, lunch, or dinner. It’s a family-friendly recipe that’s simple to prepare and packed with nutrition.
Ingredients:
1 kg potatoes (2 lb 4 oz, about 6 medium-sized potatoes)
1 onion, diced
1 clove garlic, minced
1 sweet pepper, diced
1-2 tbsp oil (for cooking)
4 eggs
200 ml kefir or yogurt (about 1 cup)
Salt, pepper, chili pepper to taste
Fresh parsley, chopped
Olive oil for drizzling
100g grated cheese (about 1 cup, optional)
Directions:
Boil the potatoes: Peel and cut the potatoes into chunks. Boil them in salted water for 20 minutes or until tender. Drain and set aside.
Sauté the vegetables: Heat 1-2 tbsp of oil in a pan over medium heat. Add the diced onion, minced garlic, and diced sweet pepper. Cook for 10-12 minutes until soft and slightly caramelized. Season with salt, pepper, and chili pepper.
Prepare the egg mixture: In a bowl, whisk together the eggs and kefir (or yogurt). Add salt, pepper, and chopped parsley to taste.
Layer the casserole: In an oven-safe dish, layer the boiled potatoes and sautéed vegetables. Pour the egg mixture evenly over the top.
Bake: Drizzle with olive oil and bake in a preheated oven at 180°C (360°F) for 25 minutes.
Add cheese: Remove the casserole from the oven, sprinkle grated cheese on top, and bake for another 10 minutes until the cheese is melted and golden.
Serve: Allow the casserole to cool for a few minutes before serving.
Serving Suggestions:
Serve with a side of green salad for a light and balanced meal.
Pair with crusty bread or garlic bread for added texture.
Top with a dollop of sour cream or Greek yogurt for creaminess.
Serve alongside grilled chicken or fish for a complete dinner.
Add a drizzle of hot sauce or salsa for extra flavor.
Cooking Tips:
For extra flavor, add herbs like thyme, rosemary, or oregano to the potato mix.
If using yogurt instead of kefir, make sure it’s plain and unsweetened.
Substitute kefir or yogurt with sour cream for a tangier taste.
Let the casserole sit for 5-10 minutes before cutting to allow it to set.
Add diced ham or bacon for a meatier variation.
Nutritional Benefits:
Potatoes are a great source of fiber, potassium, and vitamin C.
Eggs provide high-quality protein and essential vitamins like B12.
Kefir or yogurt adds beneficial probiotics, which support digestive health.
Sweet peppers and parsley provide vitamins A and C, boosting immune health.
Olive oil offers heart-healthy fats, promoting cardiovascular well-being.
Dietary Information:
Vegetarian-friendly (if no meat is added).
Gluten-free (ensure cheese and yogurt are gluten-free).
Contains dairy (kefir/yogurt, cheese).
Contains eggs.
Can be made dairy-free by substituting non-dairy alternatives for kefir and cheese.
Nutritional Facts (per serving):
Calories: 320 kcal
Protein: 12g
Fat: 15g
Carbohydrates: 35g
Fiber: 5g
Sodium: 450mg
Storage:
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