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Creamy Cheesy Potato and Veggie Bake

A golden, bubbling casserole of roasted potatoes and seasonal vegetables baked under a triple cheese blend of Parmesan, goat cheese, and mozzarella for a hearty vegetarian dinner.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course, Side Dish
Cuisine: American, European-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 800 g potatoes chopped into 1/2 to 3/4 inch pieces; Yukon Gold preferred
  • 2 tbsp olive oil
  • 1 red bell pepper diced
  • 1 red onion diced
  • 10 chestnut mushrooms quartered; 8 to 10 mushrooms
  • 100 g cherry tomatoes halved
  • 2 handfuls kale roughly chopped
  • 130 g frozen peas
  • 5 cloves garlic minced, divided
  • 1 tbsp mixed dried herbs Herbes de Provence recommended
  • 1 tbsp fennel seeds
  • 1 tsp smoked paprika
  • 1 tsp balsamic vinegar for marinating mushrooms
  • salt and black pepper to taste
  • 50 g Parmesan cheese freshly grated
  • 125 g goat cheese crumbled
  • 250 g shredded mozzarella or a shredded cheese mix

Equipment

  • Large casserole dish or roasting pan
  • small mixing bowl
  • Fine grater or microplane

Method
 

  1. Preheat oven to 400°F (200°C). Toss chopped potatoes in the casserole dish with olive oil and salt. Spread into an even layer and roast for 20 to 30 minutes until soft through the center and beginning to turn golden at the edges.
  2. While potatoes roast, toss the quartered mushrooms in a small bowl with balsamic vinegar and half the minced garlic. Set aside to marinate.
  3. Remove the dish from the oven. Add the marinated mushrooms, diced red pepper, and red onion. Sprinkle over the dried herbs, fennel seeds, smoked paprika, and remaining garlic. Toss everything together with the potatoes to distribute the seasoning evenly.
  4. Return the dish to the oven and bake for another 15 to 20 minutes until the peppers and onion have softened and the mushrooms have reduced and darkened.
  5. Remove the dish and gently fold in the halved cherry tomatoes, chopped kale, and frozen peas. The residual heat will begin wilting the kale and thawing the peas.
  6. Scatter the grated Parmesan and crumbled goat cheese throughout the vegetable mixture, pressing some down into the vegetables. Cover the entire surface with an even layer of shredded mozzarella.
  7. Return the dish to the oven for a final 15 to 20 minutes until the mozzarella is fully melted, golden across the top, and slightly crispy and browned at the edges.
  8. Remove from the oven and rest for 5 minutes before serving to allow the cheese to set slightly.

Notes

Storage: Store in an airtight container for up to 4 days. Reheat in the oven at 350°F for 15 minutes to maintain the cheese topping texture. Can be frozen for up to 2 months. Make-ahead: Assemble through the cheese topping step, cover, and refrigerate up to 24 hours before the final bake. Substitutions: Swap kale for spinach added at the very end after baking. Use half sweet potato for a hint of sweetness. Add a drained can of white beans or chickpeas for extra protein. Pro tip: Do not skip the fennel seeds. They add an unexpected depth that elevates the entire dish.