Moroccan Potato Casserole Recipe - Allrecipes.com
Moroccan Potato Casserole Recipe
  • READY IN hrs

Moroccan Potato Casserole

Recipe by  

"This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great vegan recipe!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
  3. In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
  4. Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 1 hr 5 mins
  • READY IN 1 hr 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2004

This recipe is great for those who love well-spiced (but not necessarily hot) recipes! Even if you're not a cilantro fan, you'll still love this one. Make sure to taste the herb sauce after adding 1/2 of the lemon to determine if more is needed. I added 8 garlic cloves and it was great!

 
Most Helpful Critical Review
Sep 17, 2009

A decent side to complement a main dish, but don't be fooled, this recipe is no casserole--it's nothing more than roasted veggies with a herb-intensive marinade. I probably won't take the time to prepare and cook this recipe again.

 

43 Ratings

Nov 06, 2004

This was a fair amount of work, and I did it the easy way. Instead of fresh herbs, I used 2 tbsp. of dried cilantro and parsley. Since there was less to "process," I was able to mix up the sauce without using a blender, just using a garlic press and a fork to mix. I poured the sauce over the potato/veggie mixture and stirred it all up a bit. Instead of fresh tomatoes, I used a 14.5 oz. can of diced ones. I only had idaho potatoes, and they worked fine, but I had to cook the dish for quite a bit longer. I didn't have red pepper, so I used an orange one instead. I used pre-made lemon juice but probably only had the equiv. of half a lemon. I think the juice from the canned tomatoes evened out the liquid levels anyway. The end result was good. At first, we weren't totally impressed, but the second day after the sauce really had time to sink into the veggies, it was definitely better. Next time, I would add more cayenne and 1/2 a tbsp. less vinegar. Then I'd substitute the yellow pepper with zuchinni.

 
Mar 29, 2003

I love this dish! It's *always* a hit for company or potlucks. Even my mother -- who professes to hate cilantro -- loves it. I find it needs a longer baking time than the recipe says.

 
Mar 29, 2003

I made it this week and it was FABULOUS!!! The only thing I might do differently is add a can of chopped, stewed tomatos with half the can of juice instead of the fresh tomatos since I really loved the sauce and want more!!

 
Aug 27, 2009

I did not care for this. I'm giving it two stars instead of one because it presents really nicely. With some major overhaul of spices this could be a very nice dish. It was very pretty. Followed the recipe exactly. I LOVE Moroccan food and found this to be a very poor representation of what food from that region should taste like.

 
May 07, 2013

An update... After making this for years, and enjoying it, I started to get into vegetarian cooking and purchased Deborah Madison's "Vegetarian Cooking for Everyone". Imagine my surprise when I found this recipe, almost exactly as written, in that cookbook! However, the poster left out a step, which is to parboil the potatoes, already sliced (DM also recommend fingerling potatoes sliced in half, if available), for 10 minutes, before roasting with remaining veggies. At that point, you cover with foil, bake at 375 for 35 minutes, then uncover and bake another 15. Might help some of you crunchy potato people out. Anyway, if you enjoyed this, I highly suggest the Madison cookbook mentioned. It is beyond phenomenal. I am not even a vegetarian, and it is by far my favorite cookbook. And as a side note, please, never use dried cilantro or parsley as suggested by another reviewer. They have 0 flavor.

 
Jun 28, 2003

The sauce was very tasty, but the potatoes were not even close to tender, even after I added 15 minutes to the time. It might be a good idea to precook the potatoes before baking.

 

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Nutrition

  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 30.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 5.9 g
  • 23%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 45 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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