Potato Trio Feast: Cheesy Casserole, Garlic Tomato Sauce, and Vegetable Potato Bake

Prepare the potatoes: Preheat the oven to 375°F (190°C). Grease a baking dish with butter. Layer the sliced potatoes in the dish.

Make the creamy sauce: In a saucepan, heat the sour cream and heavy cream over medium heat. Stir in the garlic and onion, cooking for 2-3 minutes until fragrant. Season with salt and pepper.

Layer and bake: Pour the creamy sauce over the potatoes. Sprinkle shredded cheddar cheese on top. Cover with aluminum foil and bake for 45 minutes. Then remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

For the Garlic Tomato Sauce:
Cook the garlic and tomatoes: In a saucepan, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add the chopped tomatoes and stir.

Simmer: Add dried basil and red pepper flakes (if using). Simmer the sauce for about 20 minutes, stirring occasionally. Season with salt and pepper to taste.

Serve: Serve this rich and garlicky sauce over the potato casserole or alongside the vegetable potato bake.

For the Vegetable Potato Bake:
Prepare the vegetables: Preheat the oven to 400°F (200°C). In a large bowl, combine diced potatoes, bell peppers, zucchini, and carrots. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, salt, and pepper. Toss everything to coat evenly.

Bake the vegetables: Spread the mixture onto a baking sheet in a single layer. Roast for 25-30 minutes, or until the potatoes are tender and golden.

Finish with cheese: Sprinkle grated Parmesan over the roasted vegetables during the last 5 minutes of baking. Let it melt and become golden before serving.

Serving and Storage Tips: