This easy and delicious side dish features thinly sliced potatoes, zucchini, tomatoes, and carrots in a delicious sauce, baked until perfectly tender, then topped with melted mozzarella cheese. It’s one of my favorite dishes, and I know it will become one of yours too. There are so many different ways to cook potatoes, like mashed potatoes, crushed potatoes, air fryer roasted potatoes, and more! And while potatoes are amazing on their own, they are even better when paired with healthy fresh veggies, a savory tomato sauce, and cheese. This veggie potato bake has all of that, and it’s super simple to make.
Why You’ll Love This Vegetable Casserole Recipe
Key Ingredients
Tomato Sauce: Use regular unseasoned tomato sauce or Italian passata for this dish. You don’t want the sauce to overpower the natural deliciousness of the veggies here. Garlic, Onion, and Thyme: These aromatic vegetables and herbs go perfectly with this dish. Choose fresh thyme for the best flavor. Thinly Sliced Potatoes: Use a mandoline or the slicing blade of your food processor to slice your potatoes into ⅛-inch rounds. This is key to the recipe, as thicker slices won’t cook all the way through. Carrots, Zucchini, and Tomatoes. Slice the carrots into ⅛-inch rounds as well. The zucchini and tomatoes can be thicker, about ¼-inch thick. Once you have all the veggies sliced, you’re ready to put them together into the best potato vegetable casserole side dish!
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Cheesy Vegetable Potato Bake
Start by making a simple tomato sauce, then mix it with thinly sliced potatoes and veggies, and bake! This recipe is so easy, you’re going to love it.
Recipe Tips
Choose your Baking Dish: I’m baking this veggie bake in a deep, round, 12-inch enameled skillet with a lid. You can also bake your casserole in a 9×13-inch baking pan or another oven-proof skillet covered in foil. Use starchy potatoes. In the UK you’ll have the best results with Maris Piper potatoes, or go for Russet Potatoes or Sebago potatoes. Avoid waxy potatoes for this recipe.You don’t have to peel the potatoes! If you’d like to leave the skins on, just be sure to scrub the potatoes well. Sauteeing the carrots and onions helps to soften them and pull out their natural sweetness. If you’re short on time, you can skip this step, but you might find that the veggies have a bit more bite to them. When stirring the veggies into the sauce, use a rubber spatula, and be gentle so that you don’t break the potato slices too much. Garlic can burn if sauteed for too long. It only needs about 30 seconds in the pan. Beready to add the tomato sauce to slow down the cooking process.
Storing Tips
Keep leftovers in the fridge in an airtight container for 3-4 days. You can reheat portions in the microwave, or reheat the entire casserole in a 350°F/180°C oven until heated through. If you’d like to make this vegetable potato bake ahead, prepare the sauce, mix in the veggies, then cover and place in the fridge overnight. Bake as directed when you’re ready.
What To Serve With Veggie Potato Bake
This delicious side dish goes well with so many meals. I enjoy serving it with grilled or roasted meats. Try this vegetable potato bake with Instant Pot Drumsticks, Yogurt Marinated Chicken, or Juicy Air Fryer Pork Chops. I also love to make Cedar Plank Salmon or Grilled T-Bone Steak in the summer with this veggie casserole on the side! Need some new dessert ideas? Try my No-Bake Eclair Cake or S’More’s Cookie Bars. This easy Vegetable Potato Bake is such a delicious way to enjoy your vegetables! Be sure to Pin the recipe so you can easily find it again. © Little Sunny Kitchen
