Name: Vegetable Potato Casserole Healthy Easy Cheesy Family Make Ahead Feed Crowd
Cook time: 1 h 5 min
Total time: 1 h 5 min
Ingredients: 3 lbs Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds; 2 cups broccoli florets, chopped small; 1 cup carrots, diced thinly; 1 red bell pepper, diced; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 2 cups shredded sharp cheddar cheese (or a mix of your favorites); 1.5 cups low-sodium vegetable broth; 1/2 cup Greek yogurt or sour cream; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; Salt and black pepper to taste; Fresh parsley for garnish

Ingredients

Scale

3 lbs Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
2 cups broccoli florets, chopped small
1 cup carrots, diced thinly
1 red bell pepper, diced
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 cups shredded sharp cheddar cheese (or a mix of your favorites)
1.5 cups low-sodium vegetable broth
1/2 cup Greek yogurt or sour cream
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and black pepper to taste
Fresh parsley for garnish

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a large 9×13 inch baking dish. In a large skillet over medium heat, sauté the onions, carrots, and bell peppers with a splash of olive oil for about 5-7 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant. Set these aside.
In a medium bowl, whisk together the vegetable broth, Greek yogurt, dried thyme, smoked paprika, salt, and pepper. This mixture creates a creamy base that keeps the potatoes moist without the need for heavy cream or canned soups. Ensure the yogurt is fully incorporated into the broth for a smooth consistency.
Place half of the sliced potatoes in the bottom of the prepared baking dish. Spread the sautéed vegetable mixture and the raw broccoli florets evenly over the potatoes. Sprinkle half of the shredded cheese over the vegetables. Top with the remaining potato slices, then pour the broth mixture evenly over the entire dish.
Cover the dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil, sprinkle the remaining cheese on top, and bake for another 15 minutes, or until the potatoes are tender when pierced with a fork and the cheese is bubbly and golden brown. Let the casserole rest for 5-10 minutes before serving.
Scoop generous portions onto plates, ensuring each serving gets a mix of the colorful vegetables and the cheesy potato layers. Garnish with a sprinkle of fresh parsley to add a pop of color and freshness. Serve warm as a main dish or a hearty side.

Cook Time: 1 hour 5 minutes