Here’s a cozy and satisfying recipe for a Potato Casserole with Zucchini, Carrots, and Onions — a comforting, veggie-packed dish that works as a main or hearty side. It’s oven-baked, full of flavor, and easy to customize! 🥔🥕🧅🥒
🥘 Potato Casserole with Zucchini, Carrots & Onions
🧾 Ingredients (serves 4–6):
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3 medium potatoes, thinly sliced
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2 medium carrots, thinly sliced or grated
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1 medium zucchini, thinly sliced
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1 onion, thinly sliced
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2 cloves garlic, minced
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2 tablespoons olive oil (or butter)
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100 ml (about 1/2 cup) cream or milk (optional for creamier version)
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100 g (1 cup) grated cheese (Gruyère, mozzarella, or cheddar work well)
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Salt & pepper, to taste
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1/2 tsp dried thyme or mixed herbs
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Breadcrumbs (optional, for crunchy top)
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Optional: parmesan, for extra flavor
👩🍳 Instructions:
1. Preheat oven to 200°C (400°F).
2. Prep the vegetables:
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Thinly slice the potatoes, zucchini, and carrots (a mandoline helps).
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Slice the onion and mince the garlic.
3. Sauté aromatics (optional):
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In a pan, heat olive oil and lightly sauté the onions and garlic for 3–4 minutes, until softened. This adds flavor, but you can skip if short on time.
4. Layer the casserole:
In a greased baking dish:
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Arrange layers of potato, zucchini, carrots, and onion.
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Season each layer with a little salt, pepper, herbs, and a sprinkle of grated cheese.
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Repeat until all veggies are used.
5. Pour cream or milk (if using) evenly over the top.
6. Top with more cheese and a handful of breadcrumbs for a crunchy finish.
7. Bake uncovered for 35–45 minutes, or until the vegetables are tender and the top is golden.
(If browning too quickly, cover loosely with foil partway through.)
8. Let rest 5 minutes before serving.
🧄 Variations & Tips:
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Add spinach, leeks, or bell peppers for more color.
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For a heartier dish, add cooked ground meat or chickpeas between layers.
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Make it vegan: use plant-based milk and cheese or omit dairy entirely.