You can use any vegetables in this diced potato casserole. Whatever you have in your fridge will work — zucchini, broccoli, tomatoes, etc. Don’t dice the vegetables too small; all the vegetables should be about the same size.
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
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
Step 2
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are almost tender, about 15 minutes. Drain in a colander.
Step 3
While potatoes are cooking, melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper; cook and stir for 1 minute. Add drained potatoes and tomato; cook for 2 minutes.
Step 4
Combine Parmesan cheese and Gruy?re cheese in a bowl. Stir 1/2 of the cheese mixture into potato-vegetable mixture and transfer to the prepared baking dish.
Step 5
Melt remaining 2 tablespoons butter. Stir melted butter into remaining cheese mixture and bread crumbs until combined. Spread evenly on top of potato-vegetable mixture in the baking dish.
Step 6
Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 587 | |
% Daily Value * | |
Total Fat31g | 40% |
Saturated Fat18g | 92% |
Cholesterol89mg | 30% |
Sodium834mg | 36% |
Total Carbohydrate51g | 19% |
Dietary Fiber6g | 23% |
Total Sugars8g | |
Protein28g | |
Vitamin C51mg | 253% |
Calcium711mg | 55% |
Iron3mg | 17% |
Potassium1060mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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