Cheesy Veggie Potato Bake – Easy Oven Casserole
Cheesy Veggie Potato Bake is a hearty vegetarian casserole made with roasted potatoes, vegetables, herbs, and melted cheese.
Ingredients
- 800 g 1.75 lb potatoes, chopped into 1/2–3/4 inch pieces
- 2 Tbsp olive oil or more as needed
- 1 red bell pepper diced
- 1 red onion diced
- 1 Tbsp mixed dried herbs Herbes de Provence works well
- 1 Tbsp fennel seeds
- 1 tsp smoked paprika
- 8 –10 chestnut mushrooms quartered
- 5 cloves garlic minced (divided)
- 1 tsp balsamic vinegar
- 100 g 3.5 oz cherry tomatoes, halved
- 2 handfuls kale chopped
- 130 g 1 cup frozen peas
- 50 g 1/2 cup grated parmesan or Italian hard cheese
- 125 g 1/2 cup goat cheese
- 250 g 2 cups shredded mozzarella or cheese blend
Instructions
- Preheat oven to 200°C (400°F).
- Add chopped potatoes to a large casserole dish. Drizzle generously with olive oil and season with salt. Toss to coat evenly. Bake for 20–30 minutes, until nearly fork-tender and lightly browned.
- In a bowl, combine mushrooms with balsamic vinegar and half of the minced garlic. Set aside to marinate.
- Remove potatoes from oven. Add marinated mushrooms, red bell pepper, red onion, fennel seeds, smoked paprika, dried herbs, remaining garlic, salt, and pepper. Toss well, lightly smashing some potatoes for extra flavor absorption. Add a drizzle of olive oil if needed.
- Return to oven for 20 minutes until vegetables soften and caramelize.
- Stir in peas, cherry tomatoes, kale, and grated parmesan. Mix thoroughly.
- Add small dollops of goat cheese across the dish. Gently push them slightly into the mixture without fully blending.
- Sprinkle shredded mozzarella evenly over the top.
- Bake for another 15 minutes, until golden and bubbling.
- Let the Cheesy Veggie Potato Bake rest for 10 minutes before serving.
Notes
- Use plant-based cheeses for a dairy-free option.