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cheesy vegetable potato bake in a round baking dish, a wooden spoon is serving it, showing strings of melty cheese.
4.98 from 39 votes

Vegetable Potato Bake

This Vegetable Potato Bake is a versatile side dish that goes well with so many meals. It's easy, tasty, and topped with melty cheese.
Author Diana
Servings 6 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion thinly sliced
  • 2 medium carrots peeled and sliced into ⅛ inch thick rounds
  • 3 cloves garlic minced or pressed
  • ½ cup tomato sauce or Italian passata
  • ½ cup water
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon fresh thyme
  • 1 large tomato sliced into rounds
  • 1 medium zucchini sliced into ¼ inch thick rounds
  • 3 medium potatoes peeled and sliced into ⅛ inch thick rounds
  • 1 cup shredded mozzarella cheese

Instructions

  • Preheat the oven to 375°F/190°C.
  • In an oven-proof skillet, over the stovetop on medium-high heat. Heat olive oil, and saute the onion and carrot until the onions are soft and translucent.
  • Add garlic, and cook for 30 seconds.
  • Add tomato sauce, water, and thyme. Stir and cook for 1 minute then remove from heat. Taste the sauce, and adjust the seasonings if desired (salt and pepper).
  • Add the sliced tomato, zucchini, and potatoes to the dish. With a rubber spatula stir to cover the vegetables with the sauce.
  • Cover with an oven-proof lid or foil, and bake in the oven for 30 minutes covered.
  • Uncover, and cook for 5 more minutes then check for doneness (the potatoes should be easily pierced with a fork, if not then cook for 5 more minutes and check again).
  • Add the cheese, and place under the broiler for 3-5 minutes or until the cheese has melted and the top is lightly browned.

Notes

  • I'm baking this veggie bake in a deep, round, 12-inch enameled skillet with a lid. You can also bake your casserole in a 9x13-inch baking pan or another oven-proof skillet covered in foil.
  • Use starchy potatoes. In the UK you'll have the best results with Maris Piper potatoes, or go for Russet Potatoes or Sebago potatoes. Avoid waxy potatoes for this recipe.
  • You don't have to peel the potatoes! If you'd like to leave the skins on, just be sure to scrub the potatoes well.
  • Sauteeing the carrots and onions helps to soften them and pull out their sweetness. If you're short on time, you can skip this step, but you might find that they have a bit more bite to them.
  • When stirring the veggies into the sauce, use a rubber spatula, and be gentle so that you don't break the potato slices too much.
  • Garlic can burn if sauteed for too long. It only needs about 30 seconds in the pan, and be ready to add the tomato sauce to slow down the cooking process.
  • Store leftovers in an airtight container in the fridge for 3-4 days. 

Nutrition

Calories: 214kcal | Carbohydrates: 27g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 531mg | Potassium: 787mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3988IU | Vitamin C: 37mg | Calcium: 138mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/vegetable-potato-bake/