Savory Potato and Vegetable Casserole

Ingredients:

• 4 large potatoes, thinly sliced
• 2 carrots, sliced
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup heavy cream or milk (for a creamier texture, optional)
• Fresh parsley, finely chopped (for garnish)

Instructions:

1. Preheat Oven: Begin by preheating your oven to 375°F (190°C).
2. Prepare Vegetables: Wash and cut all vegetables according to the ingredient list.
3. Assemble the Casserole: In a large baking dish, layer the vegetables starting with a layer of potato slices. Continue layering with a mix of carrots, bell pepper, zucchini, onion, garlic, cherry tomatoes, and broccoli. Repeat the layering until all vegetables are used.
4. Season: Drizzle olive oil over the vegetables. Sprinkle evenly with dried thyme, rosemary, paprika, salt, and pepper.
5. Add Cheese and Cream (Optional): Sprinkle shredded cheese on top. For a creamier texture, pour heavy cream or milk evenly over the casserole before adding the cheese.
6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the vegetables are tender.
7. Garnish and Serve: Let the casserole cool slightly before garnishing with chopped parsley. Serve warm and enjoy!