Hearty Diced Potato Casserole with Vegetables: A Comfort Food Classic

Are you looking for a comforting and flavorful dish that’s easy to prepare and packed with wholesome goodness? Look no further than this delightful diced potato casserole with vegetables! This recipe is perfect for a weeknight dinner, a potluck gathering, or a cozy Sunday brunch. It’s a versatile dish that can be customized to your liking with your favorite vegetables and seasonings. We will be discussing various ways you can adjust ingredients to your tastes, as well as the step-by-step instructions on how to make this amazing dish. Let’s get started!

Why You’ll Love This Diced Potato Casserole

This potato casserole is more than just a simple dish; it’s a heartwarming experience. Here are a few reasons why you’ll adore it:

* **Easy to Make:** The recipe is straightforward and doesn’t require any complicated techniques. Even beginner cooks can easily master this dish.
* **Versatile:** You can customize the recipe with your favorite vegetables, cheeses, and seasonings. Feel free to experiment and create your own unique version.
* **Comforting:** The combination of potatoes, vegetables, and cheese creates a comforting and satisfying meal that’s perfect for any occasion.
* **Budget-Friendly:** Potatoes and vegetables are relatively inexpensive, making this casserole a budget-friendly option for feeding a crowd or a family.
* **Make-Ahead Friendly:** You can assemble the casserole ahead of time and bake it just before serving. This is a great option for busy weeknights or when you’re entertaining.
* **Great way to eat your vegetables:** For those who struggle to get enough vegetables into their diets, this casserole can be a tasty, and enjoyable way to do so.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather the ingredients. Here’s what you’ll need:

* **Potatoes:** 2 pounds, diced into small, even pieces. Russet potatoes, Yukon gold potatoes, or red potatoes all work well. For a slightly sweeter casserole, try using sweet potatoes.
* **Vegetables:** 2 cups, a mix of your favorites, diced. Some good options include:
* Onions: 1 medium, diced
* Carrots: 1 cup, diced
* Celery: 1 cup, diced
* Bell peppers: 1 cup, diced (any color)
* Broccoli florets: 1 cup, chopped
* Cauliflower florets: 1 cup, chopped
* Peas: 1 cup, frozen or fresh
* Corn: 1 cup, frozen or fresh
* Mushrooms: 1 cup, sliced
* Zucchini or yellow squash: 1 cup, diced
* **Butter:** 1/4 cup (4 tablespoons), unsalted. This adds richness and flavor to the casserole. You can substitute with olive oil for a healthier option.
* **Flour:** 1/4 cup, all-purpose. This helps to thicken the sauce. Gluten-free flour blends also work well.
* **Milk:** 2 cups. Whole milk will result in a creamier casserole, but lower-fat milk options can also be used.
* **Chicken or Vegetable Broth:** 1 cup. This adds depth of flavor to the sauce.
* **Cheese:** 1 1/2 cups, shredded. Cheddar cheese, Monterey Jack cheese, Gruyere cheese, or a blend of your favorite cheeses all work well. For a sharper flavor, try using sharp cheddar cheese. For a smoky flavor, add some smoked gouda or smoked mozzarella.
* **Garlic:** 2 cloves, minced. Adds a wonderful aroma and flavor.
* **Dried Herbs:** 1 teaspoon, a blend of your favorites. Some good options include:
* Italian seasoning
* Thyme
* Rosemary
* Oregano
* Parsley
* **Salt and Pepper:** To taste. Season generously to enhance the flavors of the vegetables and potatoes.
* **Optional Toppings:**
* Breadcrumbs: 1/2 cup, seasoned with herbs and melted butter.
* Crispy fried onions
* Chopped fresh parsley or chives
* A sprinkle of paprika
* Bacon bits

Step-by-Step Instructions

Now that we have all of our ingredients, let’s get cooking! Follow these simple steps to create a delicious diced potato casserole with vegetables:

**Step 1: Prepare the Potatoes and Vegetables**

1. Wash and dice the potatoes into small, even pieces. Aim for pieces that are about 1/2 inch in size. This will ensure that they cook evenly.
2. Wash, peel (if necessary), and dice the vegetables you’ve chosen. Make sure the vegetables are cut into similar sizes so they cook at the same rate. Smaller pieces generally cook faster.

**Step 2: Sauté the Vegetables**

1. In a large skillet or pot, melt the butter over medium heat. If you’re using olive oil, heat it until shimmering.
2. Add the onions and cook until softened, about 5 minutes. Stir occasionally to prevent burning.
3. Add the garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Add the remaining vegetables (except for any frozen vegetables like peas or corn) and cook until slightly softened, about 5-7 minutes. Stir occasionally to ensure even cooking.

**Step 3: Make the Sauce**

1. Sprinkle the flour over the sautéed vegetables and cook for 1 minute, stirring constantly. This will help to create a smooth and creamy sauce.
2. Gradually whisk in the milk and chicken (or vegetable) broth until smooth. Make sure there are no lumps.
3. Bring the sauce to a simmer over medium heat, stirring constantly. Continue to simmer until the sauce has thickened slightly, about 3-5 minutes. It should be thick enough to coat the back of a spoon.
4. Stir in the dried herbs, salt, and pepper. Taste and adjust the seasoning as needed. Don’t be afraid to be generous with the seasoning, as potatoes tend to absorb salt.

**Step 4: Combine and Bake**

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the diced potatoes, the sautéed vegetables and sauce, and 1 cup of the shredded cheese. If using frozen vegetables like peas or corn, add them now.
3. Pour the mixture into a greased 9×13 inch baking dish. Make sure the casserole is evenly distributed in the dish.
4. Sprinkle the remaining 1/2 cup of cheese over the top of the casserole. This will create a golden-brown and bubbly crust.
5. If desired, sprinkle the top of the casserole with breadcrumbs, crispy fried onions, or other toppings.
6. Bake for 30-40 minutes, or until the potatoes are tender and the cheese is melted and bubbly. To check if the potatoes are tender, insert a fork into the center of the casserole. If it goes in easily, the potatoes are done.
7. Let the casserole cool for a few minutes before serving. This will allow the sauce to set slightly and make it easier to slice.

Tips and Variations

This diced potato casserole recipe is a great starting point, but there are endless ways to customize it to your liking. Here are a few tips and variations to inspire you:

* **Add Protein:** For a heartier meal, add cooked chicken, sausage, ham, or bacon to the casserole. You can also add canned tuna or salmon for a seafood twist. If you are a vegetarian consider adding tofu, lentils, chickpeas or other types of beans.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little heat. You can also use pepper jack cheese for a spicier flavor.
* **Use Different Cheeses:** Experiment with different types of cheeses, such as Gruyere, provolone, or mozzarella. You can even use a combination of cheeses for a more complex flavor.
* **Add Cream Cheese:** For an extra creamy casserole, add 4 ounces of softened cream cheese to the sauce. Stir until smooth.
* **Make it Vegetarian/Vegan:** Use vegetable broth instead of chicken broth. Substitute the butter with olive oil. You can also use plant-based milk and cheese alternatives.
* **Add a Topping:** A crispy topping adds texture and flavor to the casserole. Try using breadcrumbs, crushed crackers, or crispy fried onions.
* **Use different Potatoes:** Using different types of potatoes will change the overall taste and texture of the casserole. Red potatoes will give a slightly waxier texture, Yukon gold potatoes will add a buttery flavor, and sweet potatoes will add sweetness.
* **Make it a Loaded Potato Casserole:** Add crumbled bacon, sour cream, and chives for a loaded baked potato flavor.
* **Slow Cooker Version:** You can adapt this recipe for a slow cooker. Layer the potatoes, vegetables, and sauce in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the cheese during the last 30 minutes of cooking.
* **Freezer Friendly:** This casserole can be assembled and frozen before baking. Thaw completely in the refrigerator before baking as directed.

Serving Suggestions

This diced potato casserole is a versatile dish that can be served as a main course or a side dish. Here are a few serving suggestions:

* **Main Course:** Serve with a side salad or steamed vegetables for a complete and satisfying meal.
* **Side Dish:** Serve alongside grilled chicken, steak, pork, or fish.
* **Potluck Dish:** This casserole is always a hit at potlucks and gatherings. It’s easy to transport and can be served warm or at room temperature.
* **Brunch Dish:** Serve with eggs, bacon, and toast for a delicious brunch spread.
* **Holiday Dish:** This casserole is a comforting and crowd-pleasing dish that’s perfect for holiday gatherings.

Storage Instructions

* **Refrigerator:** Leftover diced potato casserole can be stored in the refrigerator for up to 3-4 days in an airtight container.
* **Reheating:** Reheat the casserole in the oven at 350°F (175°C) until heated through. You can also reheat it in the microwave, but it may not be as crispy.
* **Freezer:** Assembled, unbaked casserole can be frozen for up to 2-3 months. Thaw completely in the refrigerator before baking as directed. Baked casserole can also be frozen, but the texture may change slightly after thawing and reheating.

Recipe Card

Here’s a handy recipe card for easy reference:

**Hearty Diced Potato Casserole with Vegetables**

**Yields:** 8-10 servings
**Prep time:** 20 minutes
**Cook time:** 40 minutes

**Ingredients:**

* 2 pounds potatoes, diced
* 2 cups mixed vegetables, diced
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 2 cups milk
* 1 cup chicken or vegetable broth
* 1 1/2 cups shredded cheese
* 2 cloves garlic, minced
* 1 teaspoon dried herbs
* Salt and pepper to taste
* Optional toppings: breadcrumbs, crispy fried onions, fresh parsley

**Instructions:**

1. Preheat oven to 375°F (190°C).
2. Sauté onions and garlic in butter until softened. Add remaining vegetables and cook until slightly softened.
3. Stir in flour and cook for 1 minute. Gradually whisk in milk and broth until smooth. Bring to a simmer and cook until thickened.
4. Stir in herbs, salt, and pepper.
5. Combine potatoes, vegetables, sauce, and 1 cup of cheese in a bowl.
6. Pour into a greased 9×13 inch baking dish.
7. Sprinkle with remaining cheese and optional toppings.
8. Bake for 30-40 minutes, or until potatoes are tender and cheese is melted and bubbly.
9. Let cool slightly before serving.

Enjoy Your Delicious Potato Casserole!

This diced potato casserole with vegetables is a comforting and versatile dish that’s perfect for any occasion. With its easy preparation, customizable ingredients, and satisfying flavor, it’s sure to become a family favorite. So gather your ingredients, follow the simple steps, and enjoy a warm and delicious meal that will nourish your body and soul. Bon appétit!