Description
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.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 32 mins
Total Time: 52 mins
Servings: 4