• 4 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°F. In a small bowl, toss together cheese and the 2 tablespoons snipped herbs; set aside. Coat a 3-quart oval or rectangular baking dish with oil.

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  • In the prepared baking dish, layer half of the sliced vegetables and 1 1/2 cups of the cheese mixture; sprinkle lightly with salt and pepper. Top with remaining sliced vegetables, reserving the remaining 1 1/2 cups cheese mixture.

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  • Bake, covered, for 35 minutes. Uncover. Bake for 10 to 15 minutes more or until vegetables are nearly tender. Sprinkle with the remaining cheese mixture.

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  • Increase oven temperature to 400°F. Bake, uncovered, about 15 minutes or until cheese melts and starts to brown. Remove from oven. Sprinkle with additional fresh herbs. Let stand for 10 minutes before serving.

*Test Kitchen Tip:

Slice the russet potatoes just before layering to prevent them from discoloring.

Tips

Shred cheese. Place in a storage container; cover and chill up to 24 hours.

Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0