Savory Potato Casserole

Savory Potato Casserole is a comforting and delicious dish that is perfect for any occasion. Made with layers of thinly sliced potatoes, juicy cocktail tomatoes, and a creamy egg mixture, this casserole is sure to become a family favorite.

Why Make Savory Potato Casserole

Savory Potato Casserole is an easy and versatile dish that is perfect for busy weeknights or special occasions. With simple ingredients and minimal prep time, you can have this delicious casserole on the table in no time. Plus, it’s a great way to use up any leftover potatoes and vegetables you have on hand.

How to Make Savory Potato Casserole

Preheat the Oven:

Preheat your oven to 200°C (400°F). Grease a baking dish with a little olive oil or butter to prevent sticking.

Prepare the Ingredients:

Thoroughly wash the potatoes and slice them thinly. You can peel them if you prefer, but leaving the skin on will add extra texture and nutrients.
Wash and slice the cocktail tomatoes. Chop the spring onions, keeping the white and green parts separate if you prefer a milder flavor in the bake.

Layer the Casserole:

Arrange a layer of potato slices at the bottom of the greased baking dish. Season with salt and black pepper.
Sprinkle some of the chopped spring onions (white parts if separated) over the potatoes.
Continue layering with more potatoes, then a layer of sliced tomatoes, and repeat until all potatoes and tomatoes are used.

Mix Eggs and Sour Cream:

In a bowl, beat the eggs and mix with the sour cream until well combined. Season with a little more salt and pepper.

Assemble the Casserole:

Pour the egg and sour cream mixture evenly over the layered potatoes and tomatoes in the baking dish, making sure it seeps into the layers.

Bake:

Place the casserole in the preheated oven and bake for about 20-25 minutes, or until the potatoes are tender and the top is golden brown.

Final Touch:

Once baked, remove the casserole from the oven and let it sit for a few minutes. Sprinkle the green parts of the spring onions on top for a fresh, oniony crunch.

Serve:

Slice and serve the casserole warm from the oven. It pairs wonderfully with a side salad or on its own as a fulfilling dish.

Serving Suggestions

Savory Potato Casserole is delicious on its own or served with a side salad for a complete meal. It also makes a great side dish for grilled meats or roasted vegetables.

Storage Information

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Some Techniques or Tips

Make sure to slice the potatoes thinly and evenly to ensure even cooking.
You can customize the casserole by adding different vegetables or herbs to the layers.
For a richer flavor, you can sprinkle grated cheese on top of the casserole before baking.

FAQs about Savory Potato Casserole

1. Can I prepare the casserole ahead of time?

Yes, you can prepare the casserole up to a day in advance and refrigerate it until you are ready to bake it. Just be sure to cover it tightly with plastic wrap or foil before refrigerating.

2. Can I freeze the casserole?

Yes, you can freeze the casserole after it has been baked. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before reheating in the oven.

3. Can I use different types of potatoes?

Yes, you can use any type of potato you like in this casserole. Russet, Yukon Gold, or red potatoes would all work well.

RECIPE

Ingredients:

3 large potatoes, thinly sliced
4 large eggs
200 grams (7 oz.) sour cream
A bunch of spring onions, chopped
6 cocktail tomatoes, sliced
Salt and black pepper, to taste
Olive oil or butter, for greasing the dish

Preparation:

Preheat the Oven:

Preheat your oven to 200°C (400°F). Grease a baking dish with a little olive oil or butter to prevent sticking.

Prepare the Ingredients:

Thoroughly wash the potatoes and slice them thinly. You can peel them if you prefer, but leaving the skin on will add extra texture and nutrients.
Wash and slice the cocktail tomatoes. Chop the spring onions, keeping the white and green parts separate if you prefer a milder flavor in the bake.

Layer the Casserole:

Arrange a layer of potato slices at the bottom of the greased baking dish. Season with salt and black pepper.
Sprinkle some of the chopped spring onions (white parts if separated) over the potatoes.
Continue layering with more potatoes, then a layer of sliced tomatoes, and repeat until all potatoes and tomatoes are used.

Mix Eggs and Sour Cream:

In a bowl, beat the eggs and mix with the sour cream until well combined. Season with a little more salt and pepper.

Assemble the Casserole:

Pour the egg and sour cream mixture evenly over the layered potatoes and tomatoes in the baking dish, making sure it seeps into the layers.

Bake:

Place the casserole in the preheated oven and bake for about 20-25 minutes, or until the potatoes are tender and the top is golden brown.

Final Touch:

Once baked, remove the casserole from the oven and let it sit for a few minutes. Sprinkle the green parts of the spring onions on top for a fresh, oniony crunch.

Serve: