A deliciously creamy and comforting casserole made with tender potatoes, zucchini, broccoli, mushrooms, bell pepper, onion, and plenty of melted cheese. Perfect as a family dinner or a hearty side dish.

Ingredients

Vegetables

• 4 medium potatoes, about 900 g, peeled and thinly sliced
• 1 medium zucchini, sliced
• 1 red bell pepper, diced
• 1 small yellow onion, thinly sliced
• 1 cup broccoli florets
• 1 cup mushrooms, sliced
• 3 cloves garlic, minced
• 1 tablespoon olive oil

Creamy Sauce

• 1 cup heavy cream
• ½ cup milk
• ½ cup sour cream or plain Greek yogurt
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ¾ teaspoon salt, or to taste

Cheese Topping

• 1½ cups shredded mozzarella
• ½ cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese

Garnish

• 2 tablespoons fresh parsley, chopped
• Optional: red pepper flakes

Instructions

1. Prepare the oven

Preheat the oven to 375°F (190°C).

Lightly grease a 9 × 13-inch baking dish with olive oil or cooking spray.

2. Prepare the potatoes

Peel and wash the potatoes.

Slice them into thin, even slices, approximately ⅛ inch (3 mm) thick.

Keeping the slices similar in thickness helps them cook evenly.

3. Prepare the zucchini

Slice the zucchini into thin rounds or half-moons.

If the zucchini contains a lot of moisture, lightly sprinkle it with salt and let it sit for about 10 minutes. Pat it dry with paper towels.

4. Sauté the vegetables

Heat the olive oil in a large skillet over medium heat.

Add the onion and mushrooms. Cook for 4–5 minutes, stirring occasionally.

Add the bell pepper and zucchini and cook for another 3–4 minutes.

Add the minced garlic and cook for 30 seconds.

Add the broccoli and stir everything together.

Remove from the heat. The vegetables don’t need to be completely cooked because they will finish cooking in the oven.

5. Prepare the creamy sauce

In a bowl, whisk together:

• Heavy cream
• Milk
• Sour cream or Greek yogurt
• Italian seasoning
• Paprika
• Garlic powder
• Black pepper
• Salt

Whisk until well combined and creamy.

6. Layer the potatoes

Arrange half of the potato slices in the bottom of the prepared baking dish, slightly overlapping them.

Season lightly with black pepper.

Spread half of the sautéed vegetables over the potatoes.

Sprinkle about ½ cup mozzarella over this layer.

7. Add the remaining vegetables and potatoes

Arrange the remaining potato slices over the first layer.

Add the remaining vegetables evenly over the potatoes.

8. Pour over the sauce

Slowly pour the creamy sauce over the entire casserole.

Gently press down on the vegetables with a spatula or spoon so the sauce can work its way between the layers.

9. Add the cheese

Sprinkle the remaining mozzarella over the top.

Add the cheddar and Parmesan evenly.

Make sure the cheese covers the surface for a beautiful golden crust.

10. Bake covered

Cover the baking dish tightly with aluminum foil.

Bake for 40 minutes.

The covered baking time helps the potatoes become tender without allowing the cheese to brown too quickly.

11. Bake uncovered

Remove the foil and return the dish to the oven.

Bake for another 20–25 minutes, until the potatoes are tender and the cheese is melted, bubbling, and golden brown.

Test the center with a thin knife. It should slide easily through the potatoes.

12. Brown the top

For an extra-golden cheese crust, switch the oven to broil/grill for 1–2 minutes.

Watch carefully during this step because the cheese can burn quickly.

13. Rest

Remove the casserole from the oven and let it rest for 10–15 minutes before serving.

This allows the sauce to settle and makes the bake easier to portion.

14. Garnish and serve

Sprinkle the top with fresh chopped parsley.

Add a small pinch of red pepper flakes if desired.

Serve warm and enjoy!

⏱️ Recipe Details

• Prep Time: 20 minutes
• Cook Time: 60–65 minutes
• Resting Time: 10–15 minutes
• Total Time: About 1 hour 35 minutes
• Servings: 6–8
• Difficulty: Easy

💡 Tips

• Slice the potatoes thinly and evenly so they cook properly.
• Don’t skip covering the casserole during the first 40 minutes.
• Pat watery vegetables dry before adding them.
• Freshly grated cheese generally melts more smoothly.
• Let the casserole rest before cutting for a better texture.
• For extra flavor, add fresh thyme, rosemary, or a little Dijon mustard to the sauce.

🔄 Variations

Add chicken: Mix in 2 cups of cooked diced or shredded chicken.

Mediterranean style: Add cherry tomatoes, spinach, oregano, and crumbled feta.

Spicy: Add sliced jalapeños or red pepper flakes.

Extra cheesy: Add another ½ cup mozzarella between the layers.

More vegetables: Add cauliflower, carrots, spinach, green beans, or peas.

🧊 Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days.

Reheat in a 350°F (175°C) oven until hot, or microwave individual portions.

For best results, don’t overheat the casserole because the sauce can separate.

❓ Q&A

Can I make this ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours. Add about 10–15 minutes to the baking time if baking directly from the refrigerator.

Can I use sweet potatoes?
Yes, although they will give the dish a sweeter flavor and slightly different texture.

Can I use different cheese?
Yes. Gouda, Gruyère, Monterey Jack, provolone, or a cheese blend all work well.

Why is my casserole watery?
Zucchini and mushrooms can release water while cooking. Pat them dry and avoid adding excessive watery vegetables.

Can I make it without heavy cream?
Yes. Use half-and-half or a combination of milk and Greek yogurt for a lighter version.

Can I freeze it?
Yes, although the potatoes and creamy sauce may have a slightly different texture after thawing. For best results, cool completely, portion, and freeze in airtight containers.