What's for Dinner? - Swiss Vegetable Casserole

Preheat the oven to 375°F (190°C).

Grease a baking dish with butter.

Peel and slice the potatoes thinly.

Chop the zucchini, carrots, and bell peppers into bite-sized pieces.

Dice the onion and mince the garlic.

In a skillet, melt butter over medium heat and sauté the onion and garlic until translucent, about 3-4 minutes.

Add the chopped vegetables to the skillet and cook for another 5-7 minutes until slightly softened.

Season the mixture with thyme, salt, black pepper, and nutmeg.

Layer half of the sliced potatoes in the bottom of the greased baking dish.

Spread half of the sautéed vegetable mixture over the potatoes.

Sprinkle half of the gruyere cheese and parmesan cheese over the vegetables.

Repeat the layers with the remaining potatoes, vegetables, and cheeses.

Pour heavy cream evenly over the top layer.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.

Let the casserole rest for 5-10 minutes before serving.

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