Diced Potato Casserole With Vegetables Recipe

Name: Diced Potato Casserole With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound potatoes, peeled and cubed; 1/4 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 1/4 cups grated Parmesan cheese; 1 cup coarsely shredded Gruyere cheese; 1 cup dry bread crumbs

Servings: persons

1 pound potatoes, peeled and cubed
1/4 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 1/4 cups grated Parmesan cheese
1 cup coarsely shredded Gruyere cheese
1 cup dry bread crumbs

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.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound potatoes, peeled and cubed, 1/4 cup butter, divided, 1 onion, chopped, 1 pound zucchini, cut into large chunks, and more.

Yes, Diced Potato Casserole With Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Diced Potato Casserole With Vegetables

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