Diced Potato Casserole with Vegetables Recipe

Recipesfull introduces to you: Popular Recipes. (Diced Potato Casserole with Vegetables Recipe). 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.

Brief

Prep 20 mins

Cook: 32 mins

Total: 52 mins

Servings: 4

Yield: 4 servings

Diced Potato Casserole with Vegetables Recipe

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

Fruits and Vegetables

Directions

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.

Step 6

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

Nutritional Information

Diced Potato Casserole with Vegetables Recipe

Servings Per Recipe:4

Calories: 587.3

% Daily Value *

Protein: 27.8g 56%

Carbohydrates: 50.9g 16%

Dietary Fiber: 6.4g 26%

Sugars: 8.3g

Fat: 31.2g 48%

Saturated Fat: 18.3g 91%

Cholesterol: 88.8mg 30%

Vitamin A Iu: 1316.5IU 26%

Niacin Equivalents: 9.7mg 75%

Vitamin B6: 0.8mg 47%

Vitamin C: 50.5mg 84%

Folate: 102.5mcg 26%

Calcium: 711.1mg 71%

Iron: 3.1mg 17%

Magnesium: 88.4mg 32%

Potassium: 1059.6mg 30%

Sodium: 833.5mg 33%

Thiamin: 0.5mg 46%

Calories From Fat: 280.8

*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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