This dish of diced potatoes can be made with any type of vegetable. Whatever you have in your refrigerator will work, including tomatoes, broccoli, and zucchini. Vegetables shouldn’t be diced too finely; they should all be roughly the same size.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 1 pound potatoes, peeled and cubed
- ¼ 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 ¼ cups grated Parmesan cheese
- 1 cup coarsely shredded Gruyere cheese
- 1 cup dry bread crumbs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- 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.
- 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.
- 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.
- 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.
- Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.
Nutrition Facts
| Calories | 587 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 6 g |
| Protein | 28 g |
| Saturated Fat | 18 g |
| Sodium | 834 mg |
| Sugars | 8 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I made this according to the recipe except I added broccoli to it. I also used heirloom tomatoes and Yukon gold new potatoes–I didn’t bother peeling them. It was wonderful! The “crust” of breadcrumbs, cheese and butter really elevated the taste of the veggies. This is a keeper for our house.
I had the potatoes and onions, but none of the other veggies, so I used what I had. Eggplant and fresh green beans and it was delicious!
I used broccoli and carrot coins along with the potato and onion. I didn’t have enough Gruyere so I had to go half and half with cheddar. It was great! I could have cooked it longer but the breadcrumbs were pretty brown after 22 minutes so I took it out of the oven. The veggies were already a good texture but might have benefited from being just a tad softer. Regardless, still a 5 star dish I would make again.
Made as written except that I left out the tomatoes for hubbys sake. This turned out really good. I cut my potatoes too small which resulted in them not holding their shape but the flavor was still there. With all of the cheese in this dish I was expecting a little more ooey gooey madness but it was still good. The best part about this recipe is that it is easily adaptable to whatever you have on hand. Definitely a keeper!