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Diced Potato Casserole with Vegetables

Rated as 4 out of 5 Stars

"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."
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52 m servings 587
Original recipe yields 4 servings


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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

Nutrition Facts

Per Serving: 587 calories; 31.2 50.9 27.8 89 834 Full nutrition

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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 st...