Moroccan Potato Casserole

Moroccan Potato Casserole


"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!"

Ingredients 1 h 45 m {{adjustedServings}} servings 237 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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Reviews 33

  1. 45 Ratings


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!


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.


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.