Moroccan Potato Casserole

This homey one-dish meal is substantial and fragrant with the irresistible smell of aromatic spices.

Author:Inspired by Vegetarian Times, 2002.02
Yield:6 Servings
Cook time: 01:00
Category:Main Courses


6 cloves garlic
2 tsp. paprika
1/2 tsp. ground cumin
3/4 cups fresh cilantro, chopped
3/4 cups fresh parsley, chopped
juice of one lemon
3 tbsp. red wine vinegar
2 tbsp. olive oil
1 1/2 lb. red-skinned potatoes, cut into 1/2" thick slices
1 large red bell pepper, cut into 1 1/2" squares
1 large green bell pepper, cut into 1 1/2" squares
1 large yellow bell pepper, cut into 1 1/2" squares
4 stalks fresh celery, cut into 2" pieces
1 lb. tomatoes, cut into eighths
1 tbsp. olive oil


  1. Preheat oven to 350 °F (165 °C).
  1. In food processor, combine garlic, paprika and cumin; process until paste forms. Add herbs, and pulse on/off to blend. Add lemon juice, vinegar and oil, and process to blend.
  2. In large bowl, combine potatoes, bell peppers and celery. Season to taste with salt and pepper. Add sauce, and toss to coat. Transfer to large shallow baking dish, and scatter tomatoes over potato mixture. Drizzle oil over top.
  3. Cover with foil and bake for 35 minutes.
  4. Remove foil and bake until vegetables are tender, about 20 to 25 minutes more. Serve hot.


Nutrition Facts

6 Servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g5%
Trans Fat
Sodium 52mg2%
Total Carbohydrate 42g14%
Dietary Fiber 6g24%
Total Sugars
Includes Added Sugars
Protein 5g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.