Creamy Potato and Vegetable Bake with White Sauce
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This creamy potato Vegetable Bake Recipe is an easy casserole topped with golden breadcrumbs and baked in the oven for 30 minutes! Easy white sauce recipes like this are fantastic to make and serve on those busy weekdays or lazy Sundays!
Vegetable Bake Recipe
Indulge in the ultimate comfort food with my creamy potato vegetable bake, a delightful blend of staple garden vegetables enrobed in a luxuriously cheesy white sauce.
This hearty casserole is perfect for any family dinner or as a warming meal during colder months, this vegetable bake not only feeds the whole family but also brings a touch of elegance to your dining table with it’s breadcrumb-topped finish.
Made with an array of colorful vegetables including carrots, broccoli, cauliflower, peas, pumpkin, and potatoes, each bite offers a burst of fresh, wholesome goodness.
These are lightly steamed to retain their crunch and vibrancy, ensuring every forkful is packed with nutrition!
Can I use frozen vegetables in this recipe?
Yes, you can definitely use frozen vegetables for convenience. Replace the fresh vegetables with about 6 cups of a mixed frozen vegetable blend, ensuring to still include the potatoes for structure. If you’re skipping potatoes, simply bump up the total to 10 cups of mixed frozen veggies to compensate.
Essential Ingredients
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Can I substitute any of the vegetables in the bake?
Absolutely! Feel free to swap out any vegetables based on what’s available in your pantry, like using parsnips instead of carrots or opting for more potatoes if you’re out of pumpkin.
Can I make this vegetable bake dairy-free?
Yes, you can easily adapt this recipe to make a dairy-free white sauce. Replace the butter with unsalted dairy-free cooking butter and use a dairy-free milk alternative like almond or soy milk.
How long does creamy potato bake last in the fridge?
This creamy potato bake can be stored in the refrigerator for up to 3 days. Ensure it’s covered in an airtight container or tightly wrapped to maintain freshness and prevent it from absorbing other food odors.
What to serve with vegetable bake?
A vegetable bake pairs well with a variety of dishes. For a hearty meal, serve it alongside grilled chicken, fish, or a simple salad. For a vegetarian option, consider adding a side of quinoa or garlic butter flatbread to complete the meal.
How to store vegetable bake
Store leftovers in sealed containers, in the refrigerator for up to 3 days.
Re-heat leftovers in a baking dish and bake at 180ºC (356ºF) for 20-30 minutes or until heated through. Cover it with foil if it browns too fast and continue to bake until heated.
Freeze leftovers in freezer-friendly sealed containers, in the freezer for up to 2-3 months.
Reheat from frozen by thawing in the refrigerator overnight, and cooking in a preheated oven at 180ºC (356ºF) for 20-30 minutes or until heated through. Alternatively, thaw at room temperature for several hours until partially frozen or defrosted, then re-heat using the exact instructions above, with an additional 5-10 minutes if needed.
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Best vegetable bake recipes
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Creamy Potato and Vegetable Bake in White Sauce
Ingredients
Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups sliced carrots, approx. 2 large carrots
- 1 cup peeled and cubed pumpkin, Butternut, Jap, or Kent
- 1 cup frozen petite/baby peas, thawed
- 2 cups cubed russet potatoes, skin on or off, approx. 3 medium potatoes
White Sauce
- 135 g unsalted butter
- 10 Tbsp all-purpose flour
- 4 cups whole milk
- 1/2 tsp ground nutmeg
- Salt & pepper, to taste
- 2 cups frozen shredded cheddar cheese, thawed
Topping
- 3 Tbsp store-bought regular breadcrumbs, or Panko or gluten-free
Instructions
- Preheat oven to 200ºC (400ºF). Liberally grease with butter or cooking spray a large 9×13 baking dish.
Vegetables
- Measure out the frozen peas and frozen shredded cheese and set them aside to thaw.
- Prepare a large steamer with the pot half filled with water and bring it to a boil over high heat on the stovetop.
- Place chopped potato, pumpkin, and carrot into the steamer and steam, covered, for 10-12 minutes until fork tender, mixing it halfway through.
- Transfer to a large clean bowl and set aside.
- Back in the steamer, add broccoli florets, cauliflower florets, and thawed peas. Steam, covered, for 8-10 minutes until fork tender, mixing halfway through.
- Turn off heat and transfer into the same bowl as the potato, pumpkin, and carrots.
White Sauce
- In a large frying pan or pot, add butter and melt over low heat.
- Once melted, increase heat to medium-high, add flour and whisk through the butter, once gently simmering, cook for 1 minute, while whisking.
- Pour milk in a slow steady stream while whisking over medium heat.
- Continue to cook and whisk over medium heat until it thickens, do not let it boil or simmer, it will thicken before it reaches a bubble.
- Once thickened, reduce heat to low.
- Whisk through ground nutmeg, and season with salt and pepper to taste.
- Add thawed shredded cheese and whisk until melted over low-medium heat.
- Turn off heat and set it aside.
Assemble
- Spoon half of the steamed vegetable mixture into the base of the greased baking dish.
- Pour over half of the white sauce, spreading out evenly with a rubber spatula or spoon.
- Spoon over remaining vegetables.
- Pour over remaining white sauce, covering the vegetables evenly.
- Sprinkle over breadcrumbs.
- Bake for 30-35 minutes until golden on top and sizzling around the edges.
- Remove from oven and let stand for 10 minutes before serving.
- Enjoy!
Nutrition
Can I use coconut flour instead?
Hi Kylie, I’ve never tried using coconut flour in the white sauce. Coconut flour is very absorbent so if you do opt to use coconut flour, I would suggest adding 1 tablespoon at a time until you reach a thick, smooth consistency, not lumpy and thick like dough. Hope that helps and I look forward to see how you go with it 🙂
How do you reheat this dish please
Hi Linny, just pop it in a moderate oven to re-heat. I would keep it in the original baking dish and when ready to re-heat, cover the dish with foil and heat until warm in the oven. Hope that helps! 🙂
Can I use regular milk? Thanks
You sure can! 🙂
Thank you for this lovely recipe. It was simple but so tasty, and my husband and I thoroughly enjoyed it
Hi Susan, thank you! I’m so happy you and your husband enjoyed this recipe, I absolutely love this one too! One of my top favourite dinners 🙂