Cheesy Baked Potato and Vegetable Casserole

Instructions:

1. Preheat the oven:
   Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish or a similarly sized baking dish.
2. Prepare the vegetables:
   Heat olive oil or butter in a skillet over medium heat. Add the chopped vegetables (such as carrots, broccoli, bell peppers, zucchini) and sauté for about 5 minutes, until slightly softened. Stir in the minced garlic and cook for another minute. Set aside.
3. Prepare the potatoes and onion:
   Thinly slice the potatoes and onion. You can use a mandoline slicer to ensure even, thin slices.
4. Layer the casserole:
   • Spread half of the sliced potatoes evenly in the greased casserole dish.
   • Sprinkle with salt, pepper, and dried thyme.
   • Add a layer of half the sautéed vegetables and onion slices.
   • Sprinkle ¾ cup of shredded cheese over the vegetables.
   • Repeat with the remaining potatoes, vegetables, and cheese, ending with a layer of shredded cheese on top.
5. Add the cream:
   Pour the heavy cream or half-and-half evenly over the casserole. This will create a creamy base as it bakes.
6. Optional topping:
   If you want a crispy topping, mix the breadcrumbs or panko with melted butter and shredded cheese. Sprinkle this over the top layer of cheese.
7. Bake:
   Cover the casserole with foil and bake in the preheated oven for 40-45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
8. Cool and serve:
   Let the casserole cool for 5-10 minutes before serving to allow it to set. Serve it as a main dish or a hearty side.

Tips:

• You can customize the vegetables based on what you have available. Mushrooms, spinach, and cauliflower also work great.
• For a smoky flavor, consider adding a bit of smoked paprika or using a smoked cheese like gouda.
• If you prefer a lighter version, you can substitute the heavy cream with milk or a plant-based alternative.