Save A rustic meatless comfort dish featuring a crispy potato crust creamy filling and a golden cheesy topping perfect for cozy family dinners.
This casserole has become a favorite in our family during chilly evenings and always brings smiles to the dinner table.
Ingredients
- Potato Crust: 1.5 lbs (700 g) russet potatoes peeled and grated 2 tbsp unsalted butter melted 1/2 tsp salt 1/2 tsp ground black pepper
- Filling: 1 tbsp olive oil 1 medium yellow onion finely chopped 2 cloves garlic minced 1 red bell pepper diced 1 zucchini diced 1 cup (150 g) frozen peas 1/2 tsp dried thyme 1/2 tsp smoked paprika 1/4 tsp chili flakes (optional) 1/2 tsp salt 1/4 tsp ground black pepper
- Creamy Layer: 1 cup (240 ml) sour cream 1/2 cup (120 ml) whole milk 2 large eggs 1 cup (100 g) shredded mozzarella cheese
- Topping: 1 cup (100 g) shredded sharp cheddar cheese 2 tbsp chopped fresh parsley (for garnish optional)
Instructions
- Step 1:
- Preheat oven to 400°F (200°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Step 2:
- Squeeze excess moisture from the grated potatoes using a clean kitchen towel. In a bowl combine potatoes melted butter salt and pepper.
- Step 3:
- Press the potato mixture firmly into the bottom and up the sides of the prepared baking dish to form a crust. Bake for 20 minutes until edges begin to brown.
- Step 4:
- Meanwhile heat olive oil in a skillet over medium heat. Add onion and cook for 3 minutes until softened. Add garlic bell pepper and zucchini sauté for 5 minutes. Add peas thyme smoked paprika chili flakes salt and pepper. Cook for 3 more minutes remove from heat.
- Step 5:
- In a bowl whisk together sour cream milk eggs and mozzarella until smooth.
- Step 6:
- Spread the sautéed vegetable mixture evenly over the baked potato crust. Pour the creamy mixture on top spreading to cover the vegetables. Sprinkle cheddar cheese evenly over the top.
- Step 7:
- Bake for 30 minutes until golden and set. Let rest for 10 minutes before slicing. Garnish with fresh parsley if desired.
Save We enjoy sharing this hearty casserole during family gatherings especially on weekends.
Required Tools
Box grater or food processor Mixing bowls 9x13-inch (23x33 cm) baking dish Skillet Whisk
Allergen Information
Contains Milk Eggs Check cheese and sour cream labels for gluten or other allergens if needed.
Nutritional Information
Calories 320 Total Fat 18 g Carbohydrates 28 g Protein 13 g per serving
Save This casserole is easy to make ahead and perfect for meal prep or family dinners.
Recipe FAQs
- → How do I ensure the potato crust is crispy?
After grating, squeeze excess moisture from the potatoes tightly before mixing with butter and seasonings. Press firmly into the baking dish and bake until edges brown before adding fillings.
- → Can I substitute vegetables in the filling?
Yes, mushrooms, spinach, or other seasonal vegetables work well. Adjust cooking times slightly depending on the moisture content and texture.
- → What cheese types are best for topping?
Sharp cheddar adds a golden, flavorful crust, while mozzarella in the creamy layer provides smoothness. Mixing the two creates a balanced texture and taste.
- → How to make this dish gluten-free?
Ensure all dairy products like sour cream and cheese are certified gluten-free. The rest of the ingredients are naturally free from gluten.
- → What is the best way to serve this casserole?
Let it rest for 10 minutes after baking to set before slicing. Serve warm with a fresh green salad or light white wine for a balanced meal.
- → Can this dish be prepared ahead of time?
Yes, you can assemble it a few hours in advance and refrigerate. Bring to room temperature before baking for even cooking.