Hearty Savory Potato and Vegetable Bake
A warm, comforting casserole made with layers of tender potatoes, colorful roasted vegetables, herbs, and a light creamy egg-yogurt mixture that holds everything together. It’s crispy on top, soft inside, and full of Mediterranean flavor — the perfect balance of healthy and hearty.
⏱ Time
Prep time: 20 minutes
Cook time: 40–45 minutes
Total time: 1 hour
Ingredients
Base
3 medium potatoes, thinly sliced (Yukon gold or red potatoes work best)
1 medium zucchini, sliced or cubed
1 small eggplant, cubed (optional)
1 small red bell pepper, chopped
1 small carrot, thinly sliced
1 small red onion, sliced
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried thyme or Italian seasoning
Salt and black pepper to taste
Creamy mixture
¾ cup Greek yogurt
2 eggs
¼ cup milk (any kind)
1 small garlic clove, minced
2 tbsp grated Parmesan or crumbled feta (optional for flavor)
Salt and pepper to taste
Topping (optional)
2 tbsp whole wheat breadcrumbs or panko
1 tbsp olive oil
Extra cheese (optional)
Instructions
1. Preheat oven:
Preheat to 200°C (400°F). Lightly grease a medium baking dish with olive oil.
2. Prepare vegetables:
Toss potatoes, zucchini, eggplant, bell pepper, carrot, and onion in a bowl with olive oil, oregano, thyme, salt, and pepper.
Spread on a baking sheet and roast for 20 minutes, until slightly tender.
3. Make the creamy mixture:
In a separate bowl, whisk together Greek yogurt, eggs, milk, garlic, cheese (if using), salt, and pepper.
4. Assemble the bake:
In your baking dish, layer half the roasted vegetables.
Pour half the creamy mixture over them.
Repeat with remaining veggies and top with the rest of the mixture.
Sprinkle breadcrumbs and drizzle with olive oil.
5. Bake:
Bake uncovered for 25–30 minutes, until golden on top and set in the center.
Let it rest 10 minutes before serving — this helps it hold shape when sliced.
Serving Ideas
Serve with a fresh arugula or Greek salad for balance.
Add grilled chicken or salmon on the side for extra protein.
Drizzle with herb yogurt sauce or lemon tahini dressing for brightness.
Notes & Tips
Make it vegan: Replace yogurt with coconut yogurt and eggs with 2 tbsp flaxseed meal + 6 tbsp water.
Add depth: Toss veggies in a spoon of tomato paste before roasting for richer flavor.
Cheese lovers: Sprinkle shredded mozzarella or feta before baking.
Make ahead: Prepare, refrigerate overnight, and bake when ready to serve.
❓ frequently asked questions FAQ
Q: Can I use sweet potatoes instead of regular?
Yes — it adds a naturally sweet flavor and extra fiber. Just slice thinly so they cook evenly.
Q: How long does it keep?
Refrigerate for up to 4 days. Reheat in the oven or air fryer for best crispiness.
Q: Can I freeze it?
Yes — freeze individual portions in airtight containers. Reheat in the oven at 180°C (350°F) for 15–20 minutes.
Nutrition information
Calories: 260 kcal
Protein: 10g
Carbohydrates: 28g
Fiber: 6g
Fat: 11g
Sodium: 290mg