Diced Potato Casserole with Vegetables
Description
A quick and easy potato casserole with diced zucchini, tomato, and potatoes takes less time to cook.
Ingredients
•
1 pound potatoes, peeled and cubed
•
1/4 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 1/4 cups grated Parmesan cheese
•
1 cup coarsely shredded Gruyere cheese
•
1 cup dry bread crumbs
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
2
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are almost tender, about 15 minutes. Drain in a colander.
3
While potatoes are cooking, melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper; cook and stir for 1 minute. Add drained potatoes and tomato; cook for 2 minutes.
4
Combine Parmesan cheese and Gruyère cheese in a bowl. Stir 1/2 of the cheese mixture into potato-vegetable mixture and transfer to the prepared baking dish.
5
Melt remaining 2 tablespoons butter. Stir melted butter into remaining cheese mixture and bread crumbs until combined. Spread evenly on top of potato-vegetable mixture in the baking dish.
6
Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.