Looking for a simple yet flavour-packed dish? This Potato Vegetable Bake blends tender potatoes, nutritious veggies, and gooey cheese for a crowd-pleasing casserole. Ideal as a side dish or vegetarian main—plus, video tutorial included!
Ingredients
- 4 medium potatoes, thinly sliced
- 2 carrots, thinly sliced
- 1 zucchini, quartered
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup tomato sauce (or passata)
- 1 tsp fresh thyme (or Italian herbs)
- 1½ cups shredded mozzarella (or cheese blend)
- Salt and pepper, to taste
- 2 tbsp olive oil
Step-by-Step Instructions
1. Prep and Sauté Vegetables
Heat olive oil in an oven-safe skillet. Sauté onions and carrots for 3–4 minutes until soft. Add garlic and cook 30 seconds more.
2. Build the Bake
Add tomato sauce, thyme, salt, and pepper. Stir together. Arrange potatoes and zucchini in the sauce; gently stir to coat.
3. Bake Covered
Cover skillet with foil or lid and bake in a 190°C (375°F) oven for 30 minutes until potatoes are tender.
4. Add Cheese and Finish
Remove cover, sprinkle mozzarella across the top, and bake 5 more minutes until melted and bubbly.
5. Serve Hot
Let it rest 5 minutes outside the oven. Serve straight from skillet or transfer to a serving dish.
Video Tutorial (Recommended)
Embed the following helpful YouTube recipe:
Tips & Variations
- Pro Tip: Use a mandoline for even potato slices.
- Veggie swaps: Add bell peppers, mushrooms, broccoli, or mixed beans.
- Make it ahead: Prep veggies a day in advance; assemble and bake later.
- Cheese options: Try gruyère, cheddar, or parmesan mix for deeper flavor.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days; reheat in oven or microwave.
Nutrition & Serving Suggestions
Serves: 4 | Prep Time: 15 min | Cook Time: 35 min
Approx. Calories: 300–350 kcal per serving (varies by cheese/portion)
Pairs well with: Grilled chicken, green salad, or a tangy yogurt dip.
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