Rustic casserole with crispy potato crust, creamy filling, and a golden cheesy top, ideal for family meals.
# What You Need:
→ Potato Crust
01 - 1.5 lbs russet potatoes, peeled and grated
02 - 2 tablespoons unsalted butter, melted
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon ground black pepper
→ Filling
05 - 1 tablespoon olive oil
06 - 1 medium yellow onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 red bell pepper, diced
09 - 1 zucchini, diced
10 - 1 cup frozen peas
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon chili flakes (optional)
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon ground black pepper
→ Creamy Layer
16 - 1 cup sour cream
17 - 1/2 cup whole milk
18 - 2 large eggs
19 - 1 cup shredded mozzarella cheese
→ Topping
20 - 1 cup shredded sharp cheddar cheese
21 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish.
02 - Use a clean kitchen towel to squeeze excess moisture from grated potatoes. Combine potatoes, melted butter, salt, and pepper in a bowl.
03 - Press potato mixture firmly into the bottom and up the sides of the baking dish. Bake 20 minutes until edges start to brown.
04 - Heat olive oil in a skillet over medium heat. Cook onion 3 minutes until softened. Add garlic, bell pepper, and zucchini; sauté 5 minutes. Stir in peas, thyme, smoked paprika, chili flakes, salt, and pepper. Cook 3 minutes more. Remove from heat.
05 - Whisk together sour cream, milk, eggs, and mozzarella until smooth.
06 - Spread vegetable mixture evenly over baked potato crust. Pour creamy mixture on top and spread to cover. Sprinkle cheddar cheese evenly over the surface.
07 - Bake for 30 minutes until golden and set. Let rest 10 minutes before slicing. Garnish with fresh parsley if desired.
