Easy Potato Vegetable Bake Recipes

DICED POTATO CASSEROLE WITH VEGETABLES

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.

Provided by Toi

Categories Fruits and Vegetables Vegetables Squash

Time 52m

Yield 4

Number Of Ingredients 10

Diced Potato Casserole with Vegetables image

Steps:

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.
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
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.
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.
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.
Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

Nutrition Facts : Calories 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, Sodium 833.5 mg, Sugar 8.3 g

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

SCALLOPED VEGETABLE BAKE RECIPE BY TASTY

Here's what you need: medium zucchinis, medium potatoes, medium carrots, medium eggs, butter, milk, nutmeg, dried basil, dried thyme, salt, pepper, all-purpose flour, shredded cheddar cheese

Provided by Gwenaelle Le Cochennec

Categories Dinner

Yield 6 servings

Number Of Ingredients 13

Scalloped Vegetable Bake Recipe by Tasty image

Steps:

Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
Add the sliced veggies to the batter and stir well until the slices are well-coated.
Add half of the vegetables slices to the prepared pan and flatten with a spoon.
Sprinkle the cheese over the vegetables.
Top with the rest of the vegetables and cover the pan with aluminum foil.
Bake for about 1½ hours, until the vegetables are fully cooked and tender.
Let cool for at least 10 minutes, and release the springform, slice, and serve.
Enjoy!

Nutrition Facts : Calories 421 calories, Carbohydrate 40 grams, Fat 22 grams, Fiber 4 grams, Protein 16 grams, Sugar 5 grams

Ingredients

2 medium zucchinis, washed
3 medium potatoes, washed and peeled
5 medium carrots, washed and peeled
4 medium eggs
⅓ cup butter, melted
⅔ cup milk
⅛ teaspoon nutmeg
½ teaspoon dried basil
½ teaspoon dried thyme
salt, to taste
pepper, to taste
1 cup all-purpose flour
1 ½ cups shredded cheddar cheese