Cheesy Veggie Potato Bake
A tasty, flexible casserole filled with potatoes, cheese and vegetables. You can make this your own with your favorite veggies and use it to clear out the fridge! Mixed herbs and spices, plus a few different types of cheese make sure it's as tasty as can be, and it works as a main or side dish.
Ingredients
- 800 g (1.75 lb) potatoes, chopped into small pieces (1/2 inch - 3/4 inch)
- 2 Tbsp olive oil, you may need more
- 1 red bell pepper, diced
- 1 red onion, diced
- 1 Tbsp mixed dried herbs, I like a Herbs de Provence mix
- 1 Tbsp fennel seeds
- 1 tsp smoked paprika
- 8-10 chestnut mushrooms, quartered
- 5 cloves garlic, minced - divided
- 1 tsp balsamic vinegar
- 100 g (3.5 oz) cherry tomatoes, halved
- 2 handfuls kale, chopped
- 130 g (1 cups) frozen peas
- 50 g (0.5 cups) grated parmesan or Italian hard cheese
- 125 g (0.5 cups) goat cheese
- 250 g (2 cups) shredded mozzarella or cheese mix
Instructions
- Heat the oven to 200C / 400F.
- Add the potatoes to a casserole dish and drizzle generously with olive oil, mixing to ensure that they're all coated. Bake for 20-30 minutes until the potatoes are starting to brown, and soft enough that a spatula goes through them without much resistance. You want them almost ready to eat.800 g potatoes, 2 Tbsp olive oil
- Now we'll get the mushrooms marinating while they wait for their turn to go in the oven. Put the sliced mushrooms in a bowl and drizzle with balsamic vinegar. Add half of the garlic, and mix to combine. Set aside.8-10 chestnut mushrooms, 5 cloves garlic, 1 tsp balsamic vinegar
- Once the potatoes have softened, remove from the oven and add the next batch of vegetables: the balsamic mushrooms, peppers and onions. Also add the seasonings and remaining garlic to the dish and mix them through with the potatoes. Add another drizzle of olive oil to the dish if it seems to be drying out. While you mix, feel free to be rough with the potatoes - you can smush some of them up a little with the spatula - doing so means they'll absorb a little more flavor. Return to the oven for another 20 minutes until the vegetables are reduced and a little browned.1 red bell pepper, 1 red onion, 1 Tbsp fennel seeds, 1 tsp smoked paprika, 1 Tbsp mixed dried herbs
- Next add the peas, tomatoes, kale, and parmesan. Mix everything through.100 g cherry tomatoes, 2 handfuls kale, 130 g frozen peas, 50 g grated parmesan or Italian hard cheese
- Add the goats cheese in small dollops over the top of the dish, then use a spatula to gently rotate the ingredients and push the dollops further down into the casserole. You don't want it fully mixed together, you just want little pockets of melty goats cheese within. This doesn't have to be perfect though.125 g goat cheese
- Cover with the mozzarella mix and return to the oven for another 15 minutes until the cheese is browning.250 g shredded mozzarella or cheese mix
- Allow to sit for 10 minutes or so before cutting in. Serve immediately.
Notes
Note on prep time: The 15 minute prep time stated is only what is required before the casserole first goes into the oven. More prep will be done while the casserole is in the oven. Because ingredients go into the dish in stages, you can use the gaps to prepare the ingredients which go in next.
Calories: 412kcal, Carbohydrates: 35g, Protein: 21g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 51mg, Sodium: 414mg, Potassium: 966mg, Fiber: 7g, Sugar: 6g, Vitamin A: 2730IU, Vitamin C: 77mg, Calcium: 391mg, Iron: 3mg