You can use any kind of vegetables for this casserole, whatever you have in your fridge - zucchini, broccoli, tomatoes. Don't dice the vegetables too small, all the vegetables should be about the same size.

Toi

Gallery

Recipe Summary

prep:
20 mins
cook:
32 mins
total:
52 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander.

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

  • Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes.

  • Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish.

  • Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute 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

587 calories; protein 27.8g 56% DV; carbohydrates 50.9g 16% DV; fat 31.2g 48% DV; cholesterol 88.8mg 30% DV; sodium 833.5mg 33% DV. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/17/2020
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! Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/16/2020
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. Read More
Rating: 4 stars
02/24/2018
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! Read More
Rating: 5 stars
01/17/2020
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! Read More
Advertisement
Advertisement