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Diced Potato Casserole with Vegetables
Diced Potato Casserole with Vegetables
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Whip up a savory potato casserole with zucchini and tomato for a speedy and delicious meal.
Ingredients:
  • 1 pound potatoes, peeled and cubed
  • 0.25 cup butter, divided
  • 1 onion, chopped
  • 1 pound zucchini, cut into large chunks
  • 1 teaspoon herbes de Provence
  • 1 tomato, cut into large chunks
  • 1.25 cups grated Parmesan cheese
  • 1 cup coarsely shredded Gruyere cheese
  • 1 cup dry bread crumbs
Instructions:
  • Preheat the oven to 350°F (175°C) and generously grease a large baking dish.
  • In a large pot, submerge potatoes in salted water and bring to a boil. Let simmer over medium-low heat until potatoes are nearly tender, approximately 15 minutes. Drain using a colander.
  • While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium-high heat. Sauté the onion in the butter until soft and translucent, about 5 minutes. Add the zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper and continue to cook for 1 minute. Gently mix in the drained potatoes and tomato and cook for an additional 2 minutes.
  • Mix the Parmesan cheese and Gruyère cheese in a bowl. Add half of the cheese mixture to the potato-vegetable mixture and then place it in the baking dish.
  • Melt the remaining butter and combine it with the remaining cheese mixture and bread crumbs. Spread the mixture evenly on top of the potato-vegetable mixture in the baking dish.
  • Cook until the cheese is golden brown and the crust is crispy, approximately 15-25 minutes in the preheated oven.

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