Diced Potato Casserole With Vegetables

• 1 pound potatoes, peeled and cubed
• 1/4 cup butter, divided
• 1 onion, chopped
• 1 pound zucchini, cut into large chunks
• 1 teaspoon herbes de Provence
• salt and ground black pepper to taste
• 1 tomato, cut into large chunks
• 1 1/4 cups grated Parmesan cheese
• 1 cup coarsely shredded Gruyere cheese
• 1 cup dry bread crumbs

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
3. Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes.
4. Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish.
5. Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute evenly on top of potato-vegetable mixture in the baking dish.
6. Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

potatoes, butter, onion, zucchini, herbes, salt, tomato, parmesan cheese, gruyere cheese, bread crumbs

Taken from www.allrecipes.com/recipe/261232/diced-potato-casserole-with-vegetables/ (may not work)