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Diced Potato Casserole with Vegetables

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Diced Potato Casserole with Vegetables



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
  • Methods :

  • 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.
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