Here’s a recipe for Baked Potato and Vegetable Casserole with Cheese:
Ingredients:
- 4 medium-sized russet potatoes, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1 cup bell pepper, chopped (red or green)
- 1 cup zucchini, chopped
- 1 cup carrots, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream or milk (for a lighter version)
- 2 cups shredded cheddar cheese (or a blend of your favorite cheeses)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/4 teaspoon dried thyme or oregano (optional)
- 1/2 cup breadcrumbs (optional, for topping)
- Fresh parsley or chives for garnish (optional)
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Prepare the potatoes: Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Place them in a bowl and set aside.
- Cook the vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, zucchini, and carrots. Sauté for about 5-7 minutes, until the vegetables begin to soften. Add the minced garlic and cook for another 1-2 minutes until fragrant. Remove from heat.
- Assemble the casserole: In the prepared baking dish, layer the sliced potatoes in an even layer. Top with half of the sautéed vegetables, and sprinkle with salt, pepper, and optional paprika and dried herbs. Repeat with another layer of potatoes, followed by the remaining vegetables.
- Add the cream and cheese: Pour the heavy cream (or milk) evenly over the layers of potatoes and vegetables. Sprinkle the shredded cheese on top.
- Bake: Cover the dish with aluminum foil and bake for 40-45 minutes. After 40 minutes, remove the foil and check for doneness. The potatoes should be tender when pierced with a fork. If they’re not done, bake for another 10 minutes.
- Optional topping: If you’d like a crispy topping, sprinkle breadcrumbs over the casserole during the last 10 minutes of baking, and bake uncovered until golden brown.
- Serve: Once the casserole is cooked through and bubbly, remove from the oven. Let it sit for a few minutes to set. Garnish with fresh parsley or chives, and serve warm.
Enjoy your comforting and cheesy baked potato and vegetable casserole!
