Diced Potato Casserole with Vegetables recipe

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Ingredients

1 pound potatoes, peeled and cubed
¼ cup butter, divided
1 onion, chopped
1 pound zucchini, cut into large chunks
1 teaspoon herbes de Provence
salt and ground black pepper to taste
1 tomato, cut into large chunks
1 ¼ cups grated Parmesan cheese
1 cup coarsely shredded Gruyere cheese
1 cup dry bread crumbs

Nutrition Info

587.3 calories
carbohydrate: 50.9 g
cholesterol: 88.8 mg
fat: 31.2 g
fiber: 6.4 g
protein: 27.8 g
saturatedFat: 18.3 g
servingSize: -
sodium: 833.5 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander.

  2. Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.

  3. Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes.

  4. Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish.

  5. Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute evenly on top of potato-vegetable mixture in the baking dish.

  6. Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

Recipe Yield

4 servings

Recipe Note

You can use any kind of vegetables for this casserole, whatever you have in your fridge - zucchini, broccoli, tomatoes. Don't dice the vegetables too small, all the vegetables should be about the same size.

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