Creamy Potato and Vegetable Bake
15min
35min
4
420
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
For extra flavor, you can add a handful of fresh chopped herbs like parsley or chives just before serving. This dish reheats beautifully for leftovers the next day!
Tags
Ingredients
2 pounds russet potatoes
3 cups broccoli florets
2 medium carrots
1 medium yellow onion
1 cup 2% milk
8 oz sour cream
1 cup cheddar cheese, shredded
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Wash potatoes and cut into 1-inch cubes. No need to peel unless preferred.
- 3
Wash broccoli and cut into small florets.
- 4
Peel carrots and slice into 1/4-inch rounds.
- 5
Peel and dice the yellow onion.
- 6
In a large bowl, combine the potatoes, broccoli, carrots, and onion. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat.
- 7
Transfer the vegetables to a 9x13-inch baking dish and spread in an even layer.
- 8
In a medium bowl, whisk together 1 cup 2% milk, 8 oz sour cream, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
- 9
Pour the milk mixture evenly over the vegetables.
- 10
Cover the baking dish with aluminum foil and bake for 25 minutes.
- 11
Remove foil, sprinkle 1 cup shredded cheddar cheese over the top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly and vegetables are tender.
- 12
Let stand for 5 minutes before serving.
Nutrition Information (per serving)
420
15g
45g
22g
Reviews (0)
No reviews yet
Be the first to review this recipe!