This incredible crispy potato casserole will revolutionize your dinner table and prove that vegetables can be just as satisfying as meat. With layers of golden, crispy potatoes, melted cheese, and aromatic herbs, this dish delivers maximum flavor with simple ingredients. Paired with a refreshing Asian-inspired zucchini salad, this meal offers the perfect balance of textures and tastes.
Ingredients
Main Casserole Ingredients:
- 3 large eggs (150g / 5.3 oz)
- 600g potatoes, peeled (1.3 lbs / approximately 4 large potatoes)
- 1 large onion (150g / 5.3 oz)
- 3 cloves garlic (15g / 0.5 oz)
- 4 tablespoons all-purpose flour (60g / 2.1 oz / ¼ cup)
- Salt to taste (1 teaspoon / 5g / 0.18 oz)
- Freshly ground black pepper (½ teaspoon / 1g / 0.04 oz)
- Vegetable oil for frying (60ml / 2 fl oz / ¼ cup)
- 150g cheese, grated (5.3 oz / 1½ cups) – mozzarella or cheddar
- 1 medium tomato (100g / 3.5 oz)
- Fresh dill, chopped (15g / 0.5 oz / 2 tablespoons)
For the Asian-Style Zucchini Salad:
- 2 medium tomatoes (200g / 7 oz)
- 1 medium onion (100g / 3.5 oz)
- 2 cloves garlic (10g / 0.35 oz)
- 1 medium zucchini (250g / 8.8 oz)
- 3 tablespoons vegetable oil (45ml / 1.5 fl oz)
- Salt to taste (½ teaspoon / 2.5g / 0.09 oz)
- ½ teaspoon sugar (2g / 0.07 oz)
- 3 tablespoons soy sauce (45ml / 1.5 fl oz)
- 1 teaspoon white vinegar (5ml / 0.17 fl oz)
Step-by-Step Instructions
Preparing the Crispy Potato Casserole
Step 1: Prepare the Egg Mixture Crack the 3 eggs into a large mixing bowl. Add salt and freshly ground black pepper. Whisk vigorously until the eggs are completely combined and slightly frothy. Set aside while you prepare the potatoes.
Step 2: Prepare the Potatoes Peel the potatoes and cut them into thin slices, approximately 3-4mm thick for even cooking. Place the sliced potatoes in a large bowl and cover completely with cold water. Let them soak for 5 minutes to remove excess starch, which will help achieve a crispier texture.
Step 3: Prepare Aromatics While the potatoes soak, finely dice the onion and mince the garlic cloves. The smaller you cut these aromatics, the more evenly they’ll distribute throughout the dish and the better they’ll caramelize during cooking.
Step 4: Combine Ingredients Drain the potatoes thoroughly and pat them dry with paper towels. Add the drained potatoes to the beaten eggs along with the diced onion, minced garlic, and flour. Mix everything together until the potatoes are well-coated with the egg mixture and the flour is evenly distributed.
Step 5: First Cooking Stage Heat vegetable oil in a large, oven-safe skillet or cast-iron pan over medium heat. When the oil is hot but not smoking, add the potato mixture. Spread it evenly in the pan, pressing down gently with a spatula to create a compact layer. Cook for 8-10 minutes until the bottom is golden brown and crispy.
Step 6: Add Toppings Remove the pan from heat. Slice the tomato into thin rounds and arrange them over the partially cooked potatoes. Sprinkle the grated cheese evenly over the entire surface, then scatter the chopped fresh dill on top.
Step 7: Final Oven Cooking Preheat your oven to 200°C (392°F / Gas Mark 6). Place the skillet in the preheated oven and bake for 15 minutes, or until the cheese is melted and golden, and the potatoes are tender when pierced with a fork.
Preparing the Asian-Style Zucchini Salad
Step 1: Prepare Tomatoes Bring a medium pot of water to boil. Score an X on the bottom of each tomato with a sharp knife. Carefully lower the tomatoes into the boiling water and let them steep for exactly 1 minute. Remove with a slotted spoon and immediately plunge into ice water. The skins should peel off easily. Remove skins and dice the tomatoes.
Step 2: Prepare Vegetables Finely dice the onion and mince the garlic cloves. Wash the zucchini and cut it into rounds approximately 5-7mm thick. Keep the pieces uniform for even cooking.
Step 3: Cook the Zucchini Heat vegetable oil in a large skillet over medium heat. Add the zucchini slices in a single layer, working in batches if necessary to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and tender. Remove to a paper towel-lined plate.
Step 4: Make the Dressing In a large mixing bowl, whisk together the soy sauce, vinegar, sugar, and a pinch of salt until the sugar dissolves completely. Add the minced garlic and diced onion to the dressing.
Step 5: Assemble the Salad Add the fried zucchini and diced tomatoes to the bowl with the dressing. Toss gently to combine, ensuring all vegetables are well-coated. Let the salad marinate for at least 10 minutes before serving to allow the flavors to meld.
Nutritional Information
Per Serving (Potato Casserole – Serves 4):
- Calories: 385
- Carbohydrates: 48g
- Protein: 16g
- Fat: 15g
- Fiber: 4g
- Sodium: 680mg
- Potassium: 920mg
Per Serving (Zucchini Salad – Serves 4):
- Calories: 95
- Carbohydrates: 8g
- Protein: 3g
- Fat: 6g
- Fiber: 2g
- Sodium: 540mg
Cooking Time Breakdown:
- Preparation time: 25 minutes
- Stovetop cooking: 10 minutes
- Oven baking: 15 minutes
- Total time: 50 minutes
- Serves: 4 people
Recipe Variations and Substitutions
Potato Casserole Variations
This versatile recipe adapts beautifully to different dietary needs and flavor preferences. For a lighter version, substitute half the eggs with egg whites and use a reduced-fat cheese. Sweet potato can replace regular potatoes for added nutrition and a subtle sweetness that pairs wonderfully with the savory elements.
Herb enthusiasts can experiment with different fresh herbs beyond dill. Chives, parsley, or even fresh thyme create distinct flavor profiles. For a Mediterranean twist, add sun-dried tomatoes and use feta cheese instead of mozzarella, finishing with fresh oregano.
Those following gluten-free diets can substitute the all-purpose flour with rice flour or cornstarch, using slightly less quantity as these alternatives have different thickening properties. The texture will be slightly different but equally delicious.
Salad Modifications
The Asian-style zucchini salad offers numerous customization opportunities. Replace zucchini with thinly sliced cucumber for a completely raw salad, or try eggplant for a heartier option. Both vegetables absorb the flavorful dressing beautifully.
For those avoiding soy, coconut aminos provide a similar umami depth with a slightly sweeter note. Rice vinegar can substitute white vinegar for a more authentic Asian flavor profile, while a touch of sesame oil adds aromatic complexity.
Vegetable additions like julienned carrots, bell peppers, or snap peas increase the nutritional value and add color contrast. Each brings its own texture and flavor contribution to the overall dish.
Serving Suggestions and Meal Planning
This potato casserole serves beautifully as a main course for vegetarian meals or as a substantial side dish alongside grilled proteins. The combination with the zucchini salad creates a complete, balanced meal that satisfies all taste preferences.
For entertaining, both components can be prepared partially in advance. The potato mixture can be assembled and refrigerated for up to 4 hours before the final cooking stage. The salad actually improves when allowed to marinate longer, making it perfect for meal prep.
Consider serving with a dollop of sour cream or Greek yogurt on top of the casserole for added richness and tangy contrast. A simple green salad with vinaigrette complements the rich potatoes perfectly.
Frequently Asked Questions
Why do I need to soak the potatoes in cold water? Soaking removes excess starch from the potato surfaces, which prevents them from becoming gummy during cooking and helps achieve a crispier exterior. This step is crucial for the best texture in your final dish.
Can I make this casserole ahead of time? Yes, you can assemble the entire casserole up to the point of adding cheese and baking. Cover and refrigerate for up to 24 hours. When ready to serve, add the cheese and dill, then bake as directed, adding 5-10 minutes to account for the cold temperature.
What’s the best type of potato for this recipe? Waxy potatoes like Yukon Gold or red potatoes work best because they hold their shape during cooking and develop a beautiful golden crust. Avoid russet potatoes as they’re too starchy and may fall apart during the cooking process.
Can I freeze the leftover casserole? The casserole can be frozen for up to 2 months, though the texture may change slightly upon reheating. Wrap individual portions tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator and reheat in a 180°C (356°F) oven until heated through.
How do I prevent the cheese from burning on top? If the cheese begins to brown too quickly during baking, cover the casserole loosely with aluminum foil for the remaining cooking time. This allows the potatoes to finish cooking while protecting the cheese from over-browning.
This remarkable potato casserole recipe proves that simple ingredients, when prepared with care and technique, can create extraordinary results. The combination of crispy textures, melted cheese, and fresh herbs creates a dish that’s both comforting and sophisticated, while the accompanying zucchini salad adds freshness and balance to complete this perfect meal.