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Broccoli and Potato Bake Recipe

American · Side dish · 55 min total

A comforting and cheesy casserole featuring tender broccoli and creamy potatoes, perfect as a side dish or a vegetarian main course.

Ingredients

• 1 lb broccoli florets
• 1.5 lbs potatoes, peeled and sliced 1/4-inch thick
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1.5 cups milk
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 cup breadcrumbs

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add broccoli and cook for 2 minutes. Remove with a slotted spoon and set aside. Add potato slices to the same water and cook for 5 minutes until slightly tender. Drain.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook, stirring constantly, until thickened, about 3 minutes. Remove from heat and stir in cheddar and Parmesan until melted. Season with salt, pepper, and garlic powder.
4. Layer half of the potatoes in the prepared dish, then half of the broccoli. Pour half of the cheese sauce over the top. Repeat layers with remaining potatoes, broccoli, and sauce. Sprinkle breadcrumbs evenly over the top.
5. Bake for 25-30 minutes until bubbly and golden brown. Let rest for 5 minutes before serving.

Tips

• For a crispier topping, broil for the last 2 minutes.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.

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