Baking, Bosnian Food, Eat
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Easy 4-Ingredient Potato Casserole

My brother-in-law’s mother made this ridiculously simple, yet creamy and delectable baked potato casserole that has become a weekly staple in this household. My niece loves to eat it and I like to make it for her since it requires minimal effort. This dish is the perfect accompaniment to any meal, especially on a busy day.


6 starchy potatoes like russet, white or yellow potatoes

1/2 tablespoon of Vegeta (European vegetable based seasoning) or any vegetable seasoning of your choice.

  • If your vegetable seasoning does not contain salt, you will need to add at least 1 teaspoon of salt or an amount to your preference for this recipe.

1 tablespoon of olive oil

5 tablespoons of Mexican or Guatemalan crema or crème fraiche thinned with approximately 1 to 2 teaspoons of lime juice or water. You can easily find this at your local supermarket, Amazon or Walmart online.


Preheat the oven to 450F.

Cut 6 potatoes into 1/4 inch thick slices and soak in cold water for 5 minutes to remove excess starch.

Drain and pat dry to remove excess moisture.

Season the potato slices with 1/2 tablespoon of Vegeta and 1 tablespoon of olive oil. Mix to incorporate all the ingredients.

Grease a baking dish with some olive oil. Assemble the potato slices on top of each other. (When I’m particularly lazy, I just toss them into the baking dish and smooth out the top.)

Bake for 30 to 35 minutes covered with aluminum foil until you can pierce through the potatoes with a fork.

Remove from the oven and pour 5 tablespoons of cream evenly over the top of the potatoes.

Bake for another 10 minutes uncovered until the top is golden brown.

For more recipes, visit our EAT page or Recipe Index.

Author:  Sefira Mujanovic and Chau Hoang

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