A potato casserole recipe with an Egyptian twist. Healthier than your average potato casserole, but every bit as satisfying. The secret is in the sauce!
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.
Easy Potato Casserole Recipe, Egyptian Style
- Total Time: 1 hour 25 minutes
- Yield: Serves up to 6 people
Description
This potato casserole recipe comes with a bit of an Egyptian twist. Potato wedges are combined with carrots and bell peppers, then topped with a spiced meat sauce. We use lean ground beef or ground turkey here.
Ingredients
For Meat Sauce
- 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
Instructions
- Heat oven to 375 degrees F.
- To make the meat sauce, in a large non-stick skillet, heat 2 tbsp extra virgin olive oil. Add chopped onions and cook, tossing regularly, till translucent. Add garlic and cook for another 30 seconds or so.
- Add the ground meat (lean beef or turkey), break it up using a wooden spoon. Season with spices, salt and pepper. Cook, stirring regularly, until fully browned. Now add the peeled tomatoes and water. Using your wooden spoon, smash or break up the tomatoes a bit. Bring to a boil, then lower heat, cover and let the meat sauce simmer for 10 minutes. Check to see if you might like to add a little more water. Taste and adjust salt and pepper.
- In a 9″ x 13″ baking pan like this one, arrange the potato wedges, carrots, and bell peppers. Season with salt and pepper. Sprinkle allspice and coriander. Toss to combine. Add about 3/4 cup water, then top with the meat sauce.
- Cover the baking pan with foil and bake in heated oven for 30 minutes or so. Uncover and bake for another 10 to 15 minutes or until potatoes are tender. Remove from oven and top with fresh chopped parsley.
- To serve, add a side of Lebanese rice, if you like. A fresh salad such as this Mediterranean salad, Greek Salad, or Fattoush is a good start to this hearty meal.
Notes
- Recommended for this recipe: Private Reserve Greek Extra Virgin Olive Oil (from organically grown and processed Koroneiki olives). And from our all-natural and organic spice collections: allspice, coriander, and Spanish paprika.
- SAVE!! SAVE!! Try our Greek Extra Virgin Olive Oil Bundle and our Ultimate Mediterranean Spice Bundle. Or create your own 6-pack or 3-pack from our all-natural and organic spice collections!
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Entree
- Method: Baked
- Cuisine: Egyptian
More Recipes to Try
Middle Eastern Spicy Potatoes (Batata Harra)
Moussaka: Greek Eggplant Casserole
Herbed Couscous with Roasted Cauliflower
I am so happy I found this site! This is the second recipe I have tried and really enjoy how easy, healthy and interesting the recipes are. This potato casserole was super easy, I will definitely try the suggestion of adding broth in place of water next time as I think it will add a little depth. I used ground chicken as I don’t eat beef and there is no ground turkey in Spain. Loved it and am looking forward to left overs.
Hi, firstly thank you for sharing your recipes I have tried a few and they have been delicious! I was hoping you could clarify if this is ground coriander or dried coriander that’s used in the easy egyptian potato stew recipe? Thank you
Hi, Sarah! Glad you hear you’re enjoying the site. To answer your question, it is ground coriander.
I made this using ground lamb. I also used broth as suggested by Marina. Mixed in canned chickpeas after the first 30 minute bake, and skipped rice to serve.
So good!
*****
So glad you enjoyed it, Jay!
Yeah… I’m sure it will eventually be delish once everything is actually cooked. Potatoes and carrots are basically raw. Could you confirm the temp for the over?
Hi, Michael. The oven temperature listed is correct. Keep in mind that ovens do vary, so that may have been an issue here. It sounds like the recipe this oven was tested on may run a little warmer than yours, which would affect the amount of time needed to fully cook the casserole. Hope everything turned out okay for you in the end. Thanks for the feedback!
So so delicious!!! I cut my potatoes into slices and the cooking time was perfect! I also subbed broth for the water for more flavor!
So glad you enjoyed the recipe, Marina!
I love your site and all of your Social Media. You have alot of GO TO recipes that are always DELICIOUS and Healthy, just how I like my food. I made this dish today for the first time and once again, another Delicious dish, amazing flavors and so hearty. We all loved this for dinner and I cannot wait for the leftovers tomorrow….xoxo
Thank you,
Healthy Eating in Vegas 🙂
Thank you so much, Melane!