Hearty Savory Potato and Vegetable Bake

Directions

Preparing the Ingredients:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Slice and Chop: Thinly slice the potatoes and zucchini, chop the bell pepper, slice the carrots, and finely chop the onion.
3. Prepare the Broccoli: Cut the broccoli into small florets.

Assembling the Bake:

1. Layer the Vegetables: In a large baking dish, layer the potato slices, followed by carrots, bell pepper, zucchini, onion, and broccoli.
2. Season: Sprinkle the minced garlic, dried thyme, and rosemary evenly over the vegetables. Season with salt and pepper.
3. Add Cheese: Sprinkle the shredded cheese and Parmesan cheese over the vegetables.

Making the Sauce:

1. Combine Liquids: In a mixing bowl, whisk together the vegetable broth and milk or cream.
2. Pour: Pour the liquid mixture evenly over the vegetables in the baking dish.

Baking:

1. Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
2. Uncover and Finish: Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. This dish can also be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated thoroughly.