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Creamy Cheesy Potato & Veggie Bake

Creamy Cheesy Potato & Veggie Bake: A Cozy Family Favorite

Creamy Cheesy Potato & Veggie Bake is a comforting, adaptable dish featuring layers of potatoes and vegetables in a rich cheese sauce.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 3 large Russet potatoes Provides the base structure and creaminess, perfect for a tender interior.
  • 2 cups small broccoli florets Adds vibrant color and nutrients; small florets ensure even cooking.
  • 1 cup frozen peas Contributes sweetness and color, easily mixed into the sauce.
  • 1 cup diced carrots Provides natural sweetness and texture; cut finely for even distribution.
For the Sauce
  • 1/4 cup unsalted butter Acts as the fat base for the roux, enriching the flavor.
  • 1/4 cup all-purpose flour Thickens the sauce for a creamy texture; consider gluten-free flour for an alternative.
  • 3 cups milk (whole or 2%) Makes the sauce rich and creamy; you can use almond or oat milk for a dairy-free version.
  • 1 teaspoon salt Enhances the overall flavor of the dish.
  • 1/2 teaspoon black pepper Adds mild heat and depth of flavor.
  • 1/4 teaspoon garlic powder Introduces a subtle garlic essence; fresh minced garlic provides a bolder flavor.
For the Cheese Topping
  • 2 cups shredded cheddar cheese (or a mix of cheddar and Gruyere) Adds a beautiful melted texture and rich flavor; experiment with gouda or dairy-free alternatives.
  • 2 tablespoons fresh parsley, chopped Optional for garnish, adds a pop of freshness and color to the finished dish.

Equipment

  • oven
  • Baking Dish
  • Saucepan
  • Whisk
  • mandoline slicer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray.
  2. Peel and thinly slice the large Russet potatoes to about 1/8 inch thick and place in cold water.
  3. In a medium saucepan, melt 1/4 cup of unsalted butter over medium heat. Add 1/4 cup of all-purpose flour and whisk for about 1 minute.
  4. Gradually whisk in 3 cups of milk, stirring constantly until the sauce thickens, about 5-7 minutes. Stir in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of garlic powder.
  5. Mix the small broccoli florets, frozen peas, and diced carrots into the sauce and allow to warm slightly for about 2 minutes.
  6. Layer half of the potato slices at the bottom of your greased baking dish, pour half of the creamy sauce over, and sprinkle 1 cup of shredded cheddar cheese.
  7. Repeat the layering with the remaining potatoes, sauce, and top with the remaining cheese.
  8. Cover the dish tightly with foil and bake for 45 minutes, then uncover and bake for an additional 20-25 minutes.
  9. Let the bake rest for about 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 400IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

This recipe is perfect for adapting with different vegetables or cheeses based on your preferences. Follow the expert tips for best results.

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