Absolutely, Ashley! Here’s a longer, step-by-step version of that Cheesy Veggie Potato Bake recipe — with all the little details to make it absolutely perfect and cozy, just like something grandma would serve fresh from the oven. 🍲❤️
🧀 Cheesy Veggie Potato Bake (Comfort-Style Casserole)
A hearty and wholesome baked dish loaded with tender potatoes, creamy eggs, golden melted cheese, and colorful veggies. It’s rich, savory, and perfect for brunch, lunch, or even a comforting dinner. This recipe is great for using up pantry staples and can be easily customized to your taste!
📋 Ingredients
🥔 Vegetables & Base:
- 4 medium potatoes (Yukon Gold or russet work great)
- 1 small leek (white and light green part only) or 1/2 cup chopped green onions
- 1 small bell pepper (any color), finely diced (optional)
- 1/2 cup chopped zucchini or mushrooms (optional for extra veggies)
- 1 cup cherry tomatoes, halved or 2 regular tomatoes, sliced
🥚 Egg & Dairy Mixture:
- 4 large eggs
- 1 cup whole milk (or heavy cream for a richer bake)
- 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for a touch of warmth)
- 1/4 teaspoon garlic powder (optional)
🧈 For Assembly:
- 1 tablespoon butter or olive oil (for greasing the baking dish)
- Extra chopped chives or green onions for garnish
- Optional: 2 tablespoons grated Parmesan for a golden finish
🍳 Instructions
1. Prepare the Potatoes
- Peel and thinly slice the potatoes (about 1/8 inch thick). You can use a mandoline for even slicing.
- Boil in lightly salted water for 5–7 minutes until slightly tender. They should be flexible but not fully cooked.
- Drain and let cool slightly.