Broccoli Beef and Potato Hotdish
Cozy up with a hearty, one-dish dinner that brings classic comfort to the table with this Broccoli Beef and Potato Hotdish. Packed with tender layers of thinly sliced russet potatoes, savory ground beef, vibrant broccoli florets, and a creamy homemade cheddar cheese sauce, this casserole-style recipe is a perfectly balanced meal in every bite. The golden, bubbling cheese topping adds an irresistible touch, while optional paprika and parsley deliver a subtle pop of flavor and color. Ready in just over an hour, this family-friendly hotdish is ideal for weeknight dinners or casual gatherings. Plus, it reheats beautifully for leftovers, making it a must-try addition to your comfort food repertoire. Searching for the ultimate beef and potato casserole? Look no further!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 cups broccoli florets
- 4 medium russet potatoes
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1.5 cups shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 teaspoon paprika (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel the russet potatoes and slice them thinly (about 1/8-inch thick). Set aside in a bowl of cold water to prevent browning.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess fat and set the beef aside.
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Reduce the skillet heat to medium and add the butter. Once melted, whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
Slowly whisk in the milk, ensuring no lumps form. Cook until the sauce thickens, about 3-5 minutes. Stir in the salt, black pepper, and 1 cup of the shredded cheddar cheese. Remove the skillet from heat.
Blanch the broccoli florets in boiling water for 2 minutes, then drain and set aside.
Drain the sliced potatoes and pat them dry. Layer half of the potato slices in the prepared baking dish.
Spread the cooked ground beef evenly over the potato layer, followed by the broccoli florets.
Pour the cheese sauce evenly over the beef and broccoli. Layer the remaining potato slices on top and sprinkle with the remaining 0.5 cup of shredded cheddar cheese.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes until the potatoes are fully cooked and the cheese is golden and bubbling.
Remove from the oven and let the hotdish rest for 5 minutes before serving. Optionally, garnish with paprika and chopped parsley.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 655 mg | 28% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.0 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 352 mg | 27% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 902 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
