Diced Potato Casserole with Vegetables

A quick and easy potato casserole with diced zucchini, tomato, and potatoes takes less time to cook.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 587 Calories

Ingredients

• 1 onion, chopped
• salt and ground black pepper to taste
• 1 cup dry bread crumbs
• 1 pound potatoes, peeled and cubed
• 1 teaspoon herbes de Provence
• 1 pound zucchini, cut into large chunks
• 1 tomato, cut into large chunks
• 1 cup coarsely shredded Gruyere cheese
• 0.25 cup butter, divided
• 1.25 cups grated Parmesan cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.

Step 2

Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

Step 3

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.

Step 4

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.

Step 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.

Step 6

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.