This Savory Vegetable Potato Bake is a hearty and delicious side dish that combines tender potatoes with a medley of colorful vegetables, all baked together in a creamy, flavorful sauce. It’s perfect for any occasion—whether you’re serving it alongside a main course for a family dinner or bringing it to a potluck. The layers of potatoes and vegetables are roasted to perfection, with a golden, cheesy crust on top.
Why You’ll Love This Recipe:
- Comforting and Satisfying: This bake is a cozy and filling dish that can easily double as a main course.
- Loaded with Veggies: Packed with nutritious vegetables like carrots, bell peppers, zucchini, and onions.
- Easy to Customize: You can add your favorite herbs and cheeses or even swap in other vegetables based on what you have on hand.
Ingredients:
For the Potato and Vegetable Layers:
- 4-5 medium potatoes (Yukon Gold or Russet potatoes work best), thinly sliced
- 1 medium carrot, sliced into thin rounds
- 1 small zucchini, sliced into thin rounds
- 1 small red bell pepper, thinly sliced
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (or fresh thyme if available)
- 1 teaspoon dried rosemary (optional)
For the Creamy Sauce:
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup grated Parmesan cheese (or any cheese of your choice, such as cheddar or Gruyère)
- 1 tablespoon butter
- 1/2 teaspoon paprika (for a smoky flavor)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg (optional, for a subtle warmth)
For Topping:
- 1/2 cup shredded mozzarella (or your favorite melting cheese)
- Chopped fresh parsley, for garnish (optional)
Equipment Needed:
- Large baking dish (9×13 inch)
- Mandoline (optional, for even potato slices)
- Mixing bowls
- Whisk