Scalloped Vegetable Bake Recipe

Looking for a delicious and comforting dish that’s packed with veggies? You’ve come to the right place! This scalloped vegetable bake is not only easy to whip up, but it’s also a great way to sneak in some healthy greens. Perfect for a family dinner or a cozy night in, this dish is sure to please everyone at the table. Let’s dive into the details!

What You’ll Need

Ingredients

Here’s a list of what you’ll need to make this scrumptious scalloped vegetable bake:

Vegetables:
2 cups of thinly sliced potatoes
2 cups of sliced zucchini
2 cups of sliced carrots
1 cup of chopped broccoli
1 cup of sliced bell peppers (any color you like)
Sauce:
2 cups of heavy cream (or a plant-based alternative)
1 cup of shredded cheese (like cheddar or mozzarella)
2 tablespoons of olive oil
2 cloves of garlic, minced
Salt and pepper to taste
A pinch of nutmeg (optional, but it adds a nice touch!)
Topping:
1 cup of breadcrumbs (make sure they’re halal)
1/2 cup of grated Parmesan cheese (optional)

Kitchen Tools

You’ll need a few basic kitchen tools to get started:

A large mixing bowl
A baking dish (9×13 inches works great)
A sharp knife for slicing veggies
A whisk for mixing the sauce
An oven preheated to 375°F (190°C)

Step-by-Step Instructions

1. Prep Your Veggies

First things first, wash and slice all your veggies. You want them to be thin so they cook evenly. If you’re feeling fancy, you can use a mandoline slicer for those perfect, even slices.

2. Make the Creamy Sauce

In a mixing bowl, combine the heavy cream, minced garlic, salt, pepper, and nutmeg. Whisk it all together until it’s nice and smooth. This creamy goodness is what makes the bake so rich and delicious!

3. Layer It Up

Now it’s time to assemble your bake! Start by spreading a thin layer of the creamy sauce on the bottom of your baking dish. Then, layer in your sliced potatoes, followed by zucchini, carrots, broccoli, and bell peppers. Pour some of the sauce over the veggies, then repeat the layers until you run out of veggies. Finish with a generous layer of sauce on top.

4. Add the Topping

Sprinkle the breadcrumbs evenly over the top of your bake. If you’re using Parmesan cheese, go ahead and sprinkle that on too. This will give your dish a nice, crispy finish!

5. Bake It

Cover your baking dish with aluminum foil and pop it in the oven for about 45 minutes. After that, remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly. Your kitchen will smell amazing!

6. Let It Rest

Once it’s out of the oven, let your scalloped vegetable bake sit for about 10 minutes. This helps everything set up nicely, making it easier to serve.

Serving Suggestions

This dish is super versatile! You can serve it as a main course or as a side. Pair it with a fresh salad or some crusty bread for a complete meal. It’s also great for meal prep—just store leftovers in the fridge and reheat them for a quick lunch or dinner.

Tips for Success

Mix It Up: Feel free to swap in your favorite veggies. Asparagus, cauliflower, or even sweet potatoes would work great!
Make It Vegan: Use a plant-based cream and cheese to make this dish vegan-friendly.
Spice It Up: Add some red pepper flakes or your favorite herbs for an extra kick of flavor.

FAQs

Can I make this dish ahead of time?

Absolutely! You can assemble the bake a day in advance and store it in the fridge. Just pop it in the oven when you’re ready to eat.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

Can I freeze this dish?

Yes, you can freeze it! Just make sure to wrap it tightly in plastic wrap and then foil. It should keep well for about 2-3 months. Thaw it in the fridge overnight before baking.