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### **Instructions:**
1. **Preheat the oven:**
Begin by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish or casserole dish with a bit of olive oil or cooking spray.
2. **Prepare the potatoes:**
Peel and thinly slice the potatoes (about 1/8-inch thick). You can use a mandoline slicer to ensure uniform slices that cook evenly.
3. **Sauté the vegetables:**
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute. Stir in the mixed vegetables and cook for another 5-6 minutes until tender but still crisp. Season with salt, pepper, and thyme, then remove from heat.
4. **Prepare the creamy sauce:**
In a medium bowl, combine the sour cream and milk (or heavy cream) until smooth. Season with garlic powder, salt, and pepper. If you like a bit of extra creaminess, you can substitute some of the milk with more sour cream.
5. **Assemble the casserole:**
Start by layering half of the sliced potatoes in the bottom of the prepared baking dish. Spread half of the sautéed vegetables over the potatoes. Pour half of the creamy sauce mixture over the vegetables. Repeat with another layer of potatoes, followed by the remaining vegetables and the rest of the sauce. Finish by sprinkling the shredded cheddar cheese evenly over the top.
6. **Top with breadcrumbs (optional):**
For an extra crispy topping, sprinkle breadcrumbs over the cheese layer. This adds a nice crunch to the dish that balances out the creamy interior.
7. **Bake the casserole:**
Cover the casserole with aluminum foil and bake in the preheated oven for 45 minutes. After this time, remove the foil and bake for an additional 15-20 minutes until the top is golden brown, the potatoes are tender, and the cheese is melted and bubbly.
8. **Garnish and serve:**
Once the casserole is done, remove it from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley for a pop of color and freshness. Serve hot and enjoy!
### **Tips for Success:**
– **Choosing the right potatoes:** Russet potatoes work best for this casserole because they are starchy and will soften nicely during baking. You can also use Yukon Gold potatoes for a slightly creamier texture.
– **Veggie variety:** Feel free to experiment with different vegetables like cauliflower, zucchini, or spinach. Just make sure to chop them into small, uniform pieces for even cooking.
– **Make it richer:** For a richer flavor, you can substitute half of the milk with heavy cream or add some grated Parmesan cheese to the sauce mixture.
– **Add protein:** If you want to turn this into a more substantial meal, you can add cooked chicken, bacon, or sausage to the vegetable layers for extra protein.
– **Advance prep:** You can prepare the casserole a day ahead and refrigerate it. Just be sure to cover it tightly with foil. Bake it straight from the fridge, adding a little extra time in the oven if needed.
### **Why You’ll Love This Casserole:**
– **Comforting and filling:** The combination of creamy potatoes, melty cheese, and tender vegetables makes this casserole the ultimate comfort food.
– **Vegetarian-friendly:** Packed with vegetables, this dish is perfect for vegetarians or anyone looking to enjoy a meatless meal without sacrificing flavor.
– **Customizable:** Whether you prefer extra cheese, a different veggie combo, or a crunchy topping, this recipe is easy to modify based on your preferences.
– **Great for meal prep:** This casserole can be made ahead and reheated, making it ideal for busy weeknights or meal prepping for the week.
This Baked Potato and Vegetable Casserole is more than just a side dish—it’s a comforting, satisfying meal in itself! With its creamy texture, savory cheese, and delicious medley of vegetables, it’s sure to become a regular at your dinner table. Whether you’re enjoying it on a chilly evening or serving it for a special occasion, this casserole is sure to win hearts and stomachs alike. Enjoy!
