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Instructions:
- Preheat the oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish or a similarly sized baking dish. - Prepare the vegetables:
Heat olive oil or butter in a skillet over medium heat. Add the chopped vegetables (such as carrots, broccoli, bell peppers, zucchini) and sauté for about 5 minutes, until slightly softened. Stir in the minced garlic and cook for another minute. Set aside. - Prepare the potatoes and onion:
Thinly slice the potatoes and onion. You can use a mandoline slicer to ensure even, thin slices. - Layer the casserole:
- Spread half of the sliced potatoes evenly in the greased casserole dish.
- Sprinkle with salt, pepper, and dried thyme.
- Add a layer of half the sautéed vegetables and onion slices.
- Sprinkle ¾ cup of shredded cheese over the vegetables.
- Repeat with the remaining potatoes, vegetables, and cheese, ending with a layer of shredded cheese on top.
- Add the cream:
Pour the heavy cream or half-and-half evenly over the casserole. This will create a creamy base as it bakes. - Optional topping:
If you want a crispy topping, mix the breadcrumbs or panko with melted butter and shredded cheese. Sprinkle this over the top layer of cheese. - Bake:
Cover the casserole with foil and bake in the preheated oven for 40-45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender when pierced with a fork. - Cool and serve:
Let the casserole cool for 5-10 minutes before serving to allow it to set. Serve it as a main dish or a hearty side.
Tips:
- You can customize the vegetables based on what you have available. Mushrooms, spinach, and cauliflower also work great.
- For a smoky flavor, consider adding a bit of smoked paprika or using a smoked cheese like gouda.
- If you prefer a lighter version, you can substitute the heavy cream with milk or a plant-based alternative.
