I was first introduced to this potato casserole a year ago. I was visiting family out of town and we had plans for dinner.
Our host was very kind and tried her best to cater to some food sensitivities that I had then. Long story short, pregnancy had me go dairy and gluten free overnight. I also had to quit chocolate, caffeine, raw veggies and more.
Having to deal with so many limitations would have set anyone off. But not her. She came up with this recipe that is not only delicious but super versatile too. All five of us were raving about it.
The original recipe used mushrooms too, but since I didn’t have any on hand I just omitted them. You can also substitute any other veggie that you have in your fridge for the zucchini. Potatoes make a good base for most vegetables. And I am willing to bet that you can even use any frozen vegetable that you might have in you freezer to make it.
Since now most of us are trying to stay away from the shops as much as possible our buying habits have changed. We tend to buy more food that has a long shelf life. Potatoes store really well and are a staple in almost every house.
And I have yet to meet a person who doesn’t like them!
I wanted my veggies very thinly sliced so I put my food processors’ slicer to good use. I would highly recommend you do the same. You can also use a mandolin or the wide vegetable cutter on your box grater.
I hope you give this casserole a try. You can even serve it as a side dish. But be prepared for it to steal the show.
Don’t forget to tag me @olivetreemeals. I loooooove seeing your dishes. I feel like I am invited over for dinner!
Potato Casserole
INGREDIENTS:
- 2 pounds potatoes
- 2 large onions
- 3 small (ish) zucchinis
- 3 tbsn olive oil
- Salt and Pepper to taste
INSTRUCTIONS:
- Start by prepared a 3 quart casserole dish.
- Wash and dry all of the ingredients. Then slice everything up by using a sharp knife, a mandolin or a food processor with the slicer attachment. Make sure all ingredients have the same thickness. This ensures that they cook evenly.
- Arrange half of the potatoes in single layer in prepared baking dish. Arrange half of the onions over the potatoes and half of the zucchini over the onions. Repeat. Make sure to season each layer.
- Drizzle the olive oil and add 2 cups of water. Bake for 40-50 min at 200°C (400F)
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