Viral Dish! Diced Potato Casserole with Vegetables

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Diced Potato Casserole with Vegetables

"You can use any type of veggies for this casserole, something you have to your fridge - zucchini, broccoli, tomatoes. Don't dice the greens too small, all of the greens ought to be approximately the equal length."

Ingredients :

1 pound potatoes, peeled and cubed
1/four cup butter, divided
1 onion, chopped
1 pound zucchini, cut into big chunks
1 teaspoon herbes de Provence
salt and floor black pepper to flavor
1 tomato, reduce into huge chunks
1 1/four cups grated Parmesan cheese
1 cup coarsely shredded Gruyere cheese
1 cup dry bread crumbs

Instructions :

Prep : 20M	Cook : 4M	Ready in : 52M

Place potatoes right into a large pot and cowl with salted water; convey to a boil. Reduce heat to medium-low and simmer until they are nearly smooth, about 15 mins. Drain in a colander.
Preheat oven to 350 degrees F (a hundred seventy five stages C). Grease a large baking dish.
Melt 2 tablespoons butter in a massive skillet while potatoes are cooking and prepare dinner onion until smooth and translucent, about five minutes. Add zucchini and cook until softened, approximately 5 mins. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 mins.
Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half of the cheese mixture into potato-vegetable combination and transfer to the baking dish.
Melt remaining 2 tablespoons butter and blend with closing cheese mixture and bread crumbs. Distribute calmly on top of potato-vegetable mixture inside the baking dish.
Bake inside the preheated oven till cheese is browned and crusty, 15 to 25 minutes.

Notes :

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