Diced Potato Casserole with Vegetables


You can use any vegetables in this diced potato casserole. Whatever you have in your fridge will work — zucchini, broccoli, tomatoes, etc. Don't dice the vegetables too small; all the vegetables should be about the same size.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins


  • 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


  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.

Nutrition Facts (per serving)

587 Calories
31g Fat
51g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 587
% Daily Value *
Total Fat 31g 40%
Saturated Fat 18g 92%
Cholesterol 89mg 30%
Sodium 834mg 36%
Total Carbohydrate 51g 19%
Dietary Fiber 6g 23%
Total Sugars 8g
Protein 28g
Vitamin C 51mg 253%
Calcium 711mg 55%
Iron 3mg 17%
Potassium 1060mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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