Creamy Cheesy Potato & Veggie Bake
A delightful and comforting dish featuring tender potatoes, a rich cheese sauce, and colorful vegetables, perfect for family dinners or gatherings.
Ingredients
Vegetables
- 4 medium potatoes, peeled and sliced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup carrots, sliced
- 1 cup bell peppers, diced
- 1 medium onion, chopped
Cheese Sauce
- 2 cups shredded cheese (cheddar or your favorite blend) Choose a cheese that melts well.
- 2 cups milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- to taste Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot, bring salted water to a boil and add the sliced potatoes. Cook for 5–7 minutes until just tender. Drain and set aside.
- In a skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
- Stir in the flour and cook for 1 minute to create a roux. Gradually whisk in the milk, ensuring no lumps form.
Making the Cheese Sauce
- Continue cooking the mixture, stirring frequently until it thickens. Add the garlic powder, Italian seasoning, salt, and pepper, then half of the cheese. Stir until melted and smooth.
Assembly and Baking
- In a large mixing bowl, combine the cooked potatoes with the broccoli, cauliflower, carrots, and bell peppers. Pour the cheese sauce over the mixed veggies and stir until everything is evenly coated.
- Transfer the mixture into a greased baking dish. Top with the remaining cheese.
- Bake in the preheated oven for 25–30 minutes or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
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Notes
Consider adding herbs like parsley or chives for garnish. This dish pairs well with grilled chicken or served with crusty bread.