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Vegetable Potato Bake

This comforting dish combines tender potatoes with a colorful medley of vegetables, all enveloped in a creamy sauce and topped with a crispy golden crust.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main
Cuisine American
Servings 6 servings
Calories 350 kcal

Equipment

  • Baking Dish
  • Skillet
  • Mixing Bowl

Ingredients
  

Vegetables

  • 4 large Potatoes Choose a starchy variety like Russet or Yukon Gold.
  • 1 medium Onion Diced finely.
  • 2 cloves Garlic Minced.
  • 2 medium Carrots Sliced thinly.
  • 1 medium Red Bell Pepper Chopped.
  • 1 medium Zucchini Cut into half-moons.
  • 1 cup Broccoli Florets Adds a nutritious touch.
  • 1 cup Corn Fresh or frozen.

Sauce

  • 2 cups Vegetable Broth Forms the base of the creamy sauce.
  • 1 cup Heavy Cream Provides richness.
  • 1 tablespoon Olive Oil For sautéing the vegetables.
  • 1 teaspoon Dried Thyme Enhances the flavor.

Seasoning

  • Salt To taste.
  • Pepper To taste.

Topping

  • 1 cup Grated Cheese Cheddar or mozzarella for topping.

Instructions
 

  • Preheat your oven to 190°C (375°F).
  • Wash and peel the potatoes, then slice them into thin rounds, approximately 1/8 inch thick.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent. Then, add the minced garlic and cook for an additional minute.
  • Add the sliced carrots and chopped bell pepper to the skillet. Sauté for another 5-7 minutes, until the vegetables begin to soften. Stir in the zucchini, broccoli, and corn. Season with salt, pepper, and dried thyme, cooking for an additional 5 minutes.
  • In a mixing bowl, combine the vegetable broth and heavy cream. Whisk together until well blended.
  • In a greased baking dish, layer half of the sliced potatoes at the bottom. Follow with half of the sautéed vegetable mixture, then drizzle with a portion of the creamy broth mixture.
  • Repeat the layering process with the remaining potatoes, vegetables, and sauce, finishing with a final layer of potatoes on top.
  • Sprinkle the grated cheese evenly over the top of the final layer.
  • Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is bubbling and golden brown.
  • Allow to cool for about 10 minutes before serving.

Notes

Feel free to adjust the quantities based on your preferences or what you have on hand.
Keyword Easy