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Overhead shot of cheesy vegetable potato bake.

Cheesy Vegetable Potato Bake

This irresistible cheesy vegetable potato bake is a seriously easy vegetarian one pot dinner that's packed with goodness! Healthy comfort food at its best.
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Allergens: 🧀 Dairy

(if you suffer from allergies, please double check all ingredients before eating)

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4 people
Calories: 460kcal
Author: Becca Heyes
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🖨 Recipe printed from www.easycheesyvegetarian.com

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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.
    Chopped potatoes in a large pot.
  • Roast the potatoes at 190°C (Gas Mark 5 / 375°F) for approximately 30 minutes, or until fairly soft, and beginning to crisp up.
    Roasted potatoes in a large pot.
  • While the potatoes are roasting, chop the red onion, courgette (zucchini), pepper and mushrooms into bitesized pieces.
    Chopped vegetables (red onion, zucchini, pepper, mushrooms) on a cutting board.
  • 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.
    Roasted veggies in a large pot.
  • Cut the tomatoes in half, and cut the asparagus into bitesized pieces.
    Chopped asparagus and cherry tomatoes on a cutting board.
  • Add the tomatoes, asparagus and cannellini beans to the pot, as well as the garlic and herb cream cheese.
    Cream cheese, beans and vegetables in a big pot.
  • 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.
    Colourful vegetables in a cream cheese sauce in a big pot.
  • 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.
    A big pot of cheesy vegetable potato bake topped with fresh herbs.

Nutrition

Nutrition Facts
Cheesy Vegetable Potato Bake
Amount Per Serving (1 portion)
Calories 460 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9.3g47%
Cholesterol 46mg15%
Sodium 344mg14%
Potassium 1614mg46%
Carbohydrates 52.9g18%
Fiber 12.3g49%
Sugar 11.5g13%
Protein 19.5g39%
Calcium 295mg30%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.