The goal of a potato casserole is always comfort, am I right? My guess is, when we think “comforting potato casserole,” the majority of us living here in the States, envision something different. Maybe a creamy potato casserole. Maybe something cheesy. Or something adorned with bacon bits, perhaps?
But, this healthier Mediterranean version of a potato casserole–more accurately, Egyptian version–manages to provide all the comfort with fewer calories.
This Egyptian-style potato casserole is a riff of one from my childhood. Here, naturally creamy gold potatoes are combined with sweet carrots and bell peppers. A hearty spiced meat sauce–made with lean beef or turkey–tops the potato casserole. No butter, cream, or cheese in this simple potato casserole recipe, but it’s every bit as satisfying. And the flavor combination will surprise you…in a good way.
What to serve with this potato casserole?
My favorite way to serve these potatoes is in bowls on a bed of Lebanese rice or warmed pita bread to sop up all the goodness. You can do brown rice or couscous, if you like. The start of our meal is always some some sort of salad. Here are a few ideas: 3-ingredient Mediterranean salad; Greek salad; Fattoush salad; or Balela Salad.
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2 tbsp Private Reserve Greek extra virgin olive oil 1 cup chopped yellow onion 3 garlic cloves, minced 1 lb lean organic ground beef (or ground Turkey, if you prefer) 1 1/2 tsp ground allspice 1 1/2 tsp coriander 1/2 tsp sweet Spanish paprika Salt and pepper 1 28-oz can peeled tomato 1/2 cup water
For Potatoes
1 1/2 lb gold potatoes, peeled and cut into wedges 3 large carrots, peeled, halved length-wise, then cut into 2-inch pieces 1 green bell pepper, cored and sliced into wide strips Salt and pepper 3/4 tsp allspice 3/4 tsp coriander Water 1/2 cup chopped fresh parsley
More Recipes to Try
Best Roasted Greek Potatoes Middle Eastern Spicy Potatoes (Batata Harra) Moussaka: Greek Eggplant Casserole Mediterranean Poached Halibut Herbed Couscous with Roasted Cauliflower
