Cheesy Vegetable Potato Bake (One Pot Dinner!)
Vegetable lovers, this one’s for you! There’s nothing better than this incredible cheesy vegetable potato bake to highlight the wonderful textures, colours and flavours that vegetables can bring. It’s warm, cheesy and properly comforting, and it’s a one pot meal that’s all baked together until it’s bubbling and golden on top.
You might also like: Creamy Chickpea Bake; Mexican Bean and Potato Bake; One Pot Vegetarian Chilli Mac.
I love that this recipe is so easy to adapt with whatever vegetables you have hanging around in the fridge – pretty much anything will taste amazing once it’s smothered in the creamy, garlicky sauce (which, by the way, is made with just one ingredient!!).
Plus, this cheesy potato bake is all cooked up in just one huge pot, so there aren’t heaps of dishes to wash – it couldn’t be simpler.
The exact time each stage takes will depend on exactly how small you chop each vegetable – so use my timings as a guide, but be flexible. If things are looking good, and you think you’re ready to move on to the next step, go for it.
🥣 Vegetarian Potato Bake
I’ll warn you, this isn’t a quick weeknight dinner. There are so many vegetables packed into this recipe that it does take quite a while to bake in the oven – but that doesn’t mean it’s difficult or labour-intensive! It’s basically just this:
- cut and roast some veggies
- cut and roast some more veggies
- add the cheesy sauce (which only has one ingredient!)
- add the cheesy topping
It’s truly easy, and mostly hands-off, so while the oven’s doing the hard work, you can be spending your time cleaning your kitchen, playing with your kids, watching a movie… And while you’re doing all that, your house is slowly filling with the wonderful smells of roasted vegetables, garlic, crispy cheese… it’s delightful.
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🥗 Ingredients and Substitutions
Here’s what you’ll need to make this easy potato bake recipe. See the printable recipe card below for detailed ingredient quantities.
- potatoes. Honestly, I don’t use anything fancy here, just whatever potatoes I happen to have in the house.
- cannellini beans – in a can, for convenience. These are an easy way to bring a little extra meat-free protein to this creamy vegetable bake.
- vegetables. I’m grouping all the vegetables into one here, because to be honest, you can pretty much use whatever vegetables you have in the fridge, as long as they will roast up nicely.
- garlic and herb cream cheese – this forms the creamy sauce using just one ingredient!
- grated cheese (for the gooey topping!)
As I said, pretty much all vegetables are welcome here! I like to choose a selection of vegetables that bring a nice variety of colours and textures. Here are some great options:
- onion (I used red)
- leeks
- zucchini (courgette)
- eggplant (aubergine)
- cherry tomatoes
- bell peppers (I used orange)
- mushrooms (I used button mushrooms, purely because they’re cute)
- asparagus
- sweet potato
- sweetcorn
- peas
- green beans
- cabbage
Honestly, just raid your fridge and see what you can find – it’s all welcome here! My only tip would be to give any harder vegetables (like sweet potato) a bit longer in the oven, before you add any softer vegetables (like cherry tomatoes), which don’t need as much cooking.
Becca’s Top Tip
If you only have regular cream cheese instead of the garlic and herb kind, that will still work! However, you’ll probably need to add some garlic granules and your favourite dried herbs, to make sure the dish has plenty of flavour.
🔪 Equipment
You’ll need a nice big pot to cook this potato bake. Any oven-safe pot will do, but I do love it when I find an excuse to use my hefty Le Creuset. It’s always satisfying to heave the huge pot out of the cupboard.
As you might know already, Le Creuset casserole dishes are expensive – mine was a wonderful gift years ago, and I probably wouldn’t have been able to justify spending so much on a pot personally. Luckily, you can also buy very similar pots that are a much more budget-friendly:
🖨️ Printable Instructions
Cheesy Vegetable Potato Bake
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Print Pin Comment(if you suffer from allergies, please double check all ingredients before eating)
Ingredients
- 680 g (~ 1 1/2 lb) potatoes
- 2 Tablespoons oil
- 1 red onion
- 1 courgette (zucchini)
- 1 bell pepper (I used orange)
- 200 g (~ 7 oz) mushrooms (I used button mushrooms)
- 300 g (~ 2/3 lb) tomatoes (I used plum tomatoes)
- 125 g (~ 4 1/2 oz) asparagus
- 400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
- 170 g (~ 6 oz / ~ 3 heaped Tablespoons) garlic and herb cream cheese
- 100 g (~ 1 cup) grated cheddar cheese
Instructions
- Thoroughly wash the potatoes (I left mine unpeeled), and cut into bitesized pieces. Add the pieces to a baking dish or casserole dish, and toss them in some oil.
- Roast the potatoes at 190°C (Gas Mark 5 / 375°F) for approximately 30 minutes, or until fairly soft, and beginning to crisp up.
- While the potatoes are roasting, chop the red onion, courgette (zucchini), pepper and mushrooms into bitesized pieces.
- Add the chopped vegetables to the pot with the part-roasted potatoes, and mix to combine. Return to the oven for a further 15 minutes.
- Cut the tomatoes in half, and cut the asparagus into bitesized pieces.
- Add the tomatoes, asparagus and cannellini beans to the pot, as well as the garlic and herb cream cheese.
- Mix well to combine – as the cream cheese beings to melt, it will coat the vegetables nicely. At this point, you can add some salt and pepper if you feel the mixture needs it.
- Cover the pan with a lid, and return to the oven again for a further 30-40 minutes, or until the vegetables are cooked to your liking. Then, add the cheese and remove the lid for 10 final minutes. Serve warm – I garnished mine with a little fresh parsley.
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
💭 Recipe FAQs
Yes, you can part-cook the potato bake and store it in the fridge until you’re ready. Then, just add the grated cheese and give it its final bake in the oven when you’re ready to serve.
Yes, you can freeze this vegetable potato bake in an air-tight container, then microwave to reheat. To be honest, it’s not quite as good after having been frozen, as some of the vegetables’ texture may change a bit, but it’s still tasty.
The easiest method is to reheat leftovers in the microwave. The cheese and potatoes will lose a little of their crispiness, but it’s still a really tasty meal.
This vegetarian bake is already a full meal, with protein, starches and vegetables, so you don’t need to serve anything alongside it if you don’t want to. However, it does go really well with a green salad or some garlic bread.
