Cheesy Broccoli Potato Casserole
A creamy, comforting potato and broccoli bake topped with melted cheddar cheese — the perfect easy side dish or cozy vegetarian main.
Servings: 4 people
Calories: 364kcal
Equipment
Ingredients
- 1 lb Medium Potatoes thinly sliced
- 1 head Broccoli cut into florets
- 2 tablespoon Butter
- 2 tablespoon Flour
- 1½ cups Milk or Cream
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- a pinch Nutmeg optional
- Salt & Black Pepper to taste
- 1 cup Grated Cheese Cheddar, Mozzarella, or a mix
- Parmesan Cheese
Instructions
- Preheat oven to 400°F (200°C).
- Parboil the potato slices in salted water for 5 minutes, then blanch broccoli florets for 2-3 minutes and drain well.
- In a saucepan, melt the butter. Whisk in flour and cook until lightly golden. Slowly pour in the milk while whisking until smooth. Cook at low heat until thickened. Stir in the shredded cheese. Season with salt, pepper, and nutmeg if using.
- Layer potatoes and broccoli in a baking dish. Season with salt, pepper, garlic powder and onion powder.
- Pour the cheese sauce evenly over the vegetables. Grate a layer of Parmesan cheese on top.
- Bake for 25–30 minutes, or until bubbling and golden on top.
- Let cool for a few minutes, then serve warm.
Notes
- Dry the broccoli well to prevent excess water in the bake.
- For a crispier top, broil for the last 2–3 minutes.
- Add cooked bacon or pancetta for a smoky variation.
Nutrition
Calories: 364kcal | Carbohydrates: 40g | Protein: 17g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 575mg | Potassium: 1150mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1489IU | Vitamin C: 158mg | Calcium: 421mg | Iron: 2mg
