Potato Veggie Bake - Recipe from Price Chopper
Potato Veggie Bake
Sliced potatoes, tomatoes and zucchini layered with Swiss cheese and topped with Parmesan. A fresh and hearty side dish perfect for football parties.
Sliced potatoes, tomatoes and zucchini layered with Swiss cheese and topped with Parmesan. A fresh and hearty side dish perfect for football parties.
- Spray 9x13 pan with non stick coating spray.
- Saute shallots in skillet in olive oil till slightly browned. Pour into bottom of greased baking dish.
- Parboil sliced potatoes in boiling, salted water for 5-8 minutes or so. Spoon into strainer and run cold water over potatoes to stop cooking process.
- Slice tomatoes and zucchini.
- Begin layering vegetables (stand on edge, rather than laying flat)-Potatoes, tomatoes, zucchini, sprinkling swiss cheese in between layers. Lightly sprinkle Rosemary leaves during this process. Sprinkle Parmesan lightly during the layering process, but save most for the top. Also, drizzle olive oil between layers lightly during this process.
- Repeat this until vegetables are used up-can go back and add slices and cheese. Drizzle olive oil as desired when layering is complete. More rosemary can be added on top before bread crumbs.
- Top with breadcrumbs if desired.
- Bake at 375℉ for 25-35 minutes, or until potatoes are tender and topping is golden. Let rest for 10 minutes before serving.
