Diced Potato Casserole with Vegetables

Name: Diced Potato Casserole with Vegetables
Total time: 50
Yield: 4
Ingredients: 1 pound potatoes, peeled and cubed; 0.25 cup butter, divided; 1 onion, chopped; 1 pound zucchini, cut into large chunks; 1 teaspoon herbes de Provence; salt and ground black pepper to taste; 1 tomato, cut into large chunks; 1.25 cups grated Parmesan cheese; 1 cup coarsely shredded Gruyere cheese; 1 cup dry bread crumbs

Recipe by Toi from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

•

1 pound potatoes, peeled and cubed
•

0.25 cup butter, divided
•

1 onion, chopped
•

1 pound zucchini, cut into large chunks
•

1 teaspoon herbes de Provence

•

salt and ground black pepper to taste
•

1 tomato, cut into large chunks
•

1.25 cups grated Parmesan cheese
•

1 cup coarsely shredded Gruyere cheese
•

1 cup dry bread crumbs

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes are almost tender, about 15 minutes. Drain in a colander.
While potatoes are cooking, melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper; cook and stir for 1 minute. Add drained potatoes and tomato; cook for 2 minutes.
Combine Parmesan cheese and Gruyère cheese in a bowl. Stir 1/2 of the cheese mixture into potato-vegetable mixture and transfer to the prepared baking dish.
Melt remaining 2 tablespoons butter. Stir melted butter into remaining cheese mixture and bread crumbs until combined. Spread evenly on top of potato-vegetable mixture in the baking dish.
Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.