This Cheesy Southwestern Four-Potato and Veggie Casserole is courtesy of The Cozy Apron, as part of the U.S. Potato Board’s Potato Lover’s Club Program
Preheat the oven to 400°F and line a large baking sheet with parchment paper or foil drizzled with a touch of oil. Add all of the cubed potatoes into a large bowl, drizzle with a little oil, and season with a couple of good pinches of salt and pepper; turn them out onto your baking sheet, and roast for 40 minutes, or until tender; then, allow them to cool slightly until they can be handled, and turn the oven temp down to 350°F. While the potatoes are roasting, place a large nonstick skillet on medium-high heat, and drizzle in a little oil; add the red onion, along with a pinch of salt and pepper, and allow the onion to caramelize for about 10-12 minutes, or until golden-brown; spoon out onto a plate or bowl, and set aside. Into that same pan, add the ground beef or turkey, if using, along with a couple of pinches of salt and pepper, and cook until no longer pink; spoon out into a bowl and set aside for a moment. Once the potatoes have roasted and are slightly cooled, once again turn them out into a large bowl; add to them the fire-roasted tomatoes along with the rest of the ingredients through the granulated garlic, plus the cooked ground beef or turkey, if adding, and about 1 cup of the cheese blend (add a pinch or two of salt and pepper, if needed, as well); carefully toss the ingredients just to combine. To assemble the casserole, add your caramelized red onion to the bottom of a 9 x 13 lightly oiled casserole dish, and turn the potato/veggie mixture out over top; garnish the casserole with the rest of the cheese blend, and bake for about 20 minutes, or until the cheese is melted; finish with the chopped green onion and the cilantro.
Recipe is courtesy of: The Cozy Apron, as part of the U.S. Potato Board’s Potato Lover’s Club Program