Creamy Cheesy Potato & Veggie Bake Recipe
This Creamy Cheesy Potato & Veggie Bake is a comforting and flavorful casserole featuring tender layers of thinly sliced Russet potatoes, a medley of vegetables, and a rich, homemade cheese sauce. Perfectly baked to a golden bubbly top, this dish combines cheesy goodness with nutritious broccoli, peas, and carrots for a satisfying side or main course, guaranteed tender every time.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6-8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 3 large Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 2 cups broccoli florets, small
- 1 cup frozen peas
- 1 cup diced carrots
Sauce & Cheese
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk (whole or 2%)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 cups shredded cheddar cheese (or a mix of cheddar and Gruyere)
Garnish
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish to prevent sticking.
- Prepare Potatoes: Slice your potatoes as uniformly thin as possible, about 1/8 inch thick. This ensures even cooking and tenderness throughout the bake.
- Make Roux: In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly to form a smooth paste called a roux.
- Create Cheese Sauce: Gradually whisk in the milk, adding it a little at a time to avoid lumps. Keep whisking until the sauce thickens and becomes creamy, about 5-7 minutes. Remove the saucepan from heat and stir in salt, black pepper, and garlic powder for seasoning.
- Combine Vegetables: Gently fold the broccoli florets, frozen peas, and diced carrots into the cheese sauce, ensuring even distribution.
- Assemble Layers: Arrange half of the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Pour half of the vegetable and sauce mixture over the potatoes. Sprinkle 1 cup of shredded cheese evenly on top.
- Add Remaining Layers: Add the remaining potato slices over the cheese layer, then pour the rest of the vegetable and sauce mixture on top.
- Initial Bake Covered: Cover the baking dish tightly with aluminum foil to trap steam and bake for 45 minutes. This step ensures potatoes cook through fully and become tender.
- Top with Cheese & Final Bake: Remove the foil and sprinkle the remaining 1 cup of shredded cheese over the top. Return the dish to the oven and bake uncovered for an additional 20-25 minutes until the top is golden brown, bubbly, and potatoes are fork-tender.
- Rest and Garnish: Let the potato bake rest for 10 minutes before serving. Optionally, sprinkle fresh chopped parsley on top for color and freshness.
Notes
- For best results, use uniform potato slices to ensure even cooking.
- You can substitute different vegetables like cauliflower or green beans depending on preference.
- Using a mix of cheddar and Gruyere cheese adds depth of flavor.
- Covering the dish tightly during the initial baking traps steam and helps the potatoes become tender.
- Allow the bake to rest before serving to help it set and make slicing easier.
Keywords: Potato bake, cheesy potato casserole, vegetable gratin, comfort food, baked potatoes with cheese, easy vegetable bake
