Broccoli Cheese Skillet Potatoes
Transform your weeknight dinners with this creamy yet crispy Broccoli Cheese Skillet Potatoes recipe—a savory symphony of golden baby potato slices, tender steamed broccoli, and a luscious homemade cheddar-Parmesan cheese sauce. Perfectly seared in olive oil until caramelized, the potatoes provide a satisfying crunch, while the garlic-infused cheese sauce delivers rich, velvety comfort in every bite. Easy to prepare in just one pan and ready in under 40 minutes, this dish combines convenience with bold, wholesome flavors. Garnished with a pop of optional paprika, it’s the ultimate side dish or vegetarian main course that’s sure to please. Ideal for cozy weeknights or as an impressive addition to your holiday table, this one-skillet sensation is destined to be a family favorite!
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 2 cups Broccoli florets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cloves Garlic (minced)
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 1.5 cups Sharp cheddar cheese (shredded)
- 0.25 cups Parmesan cheese (grated)
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Wash the baby potatoes and slice them into 1/4-inch thick rounds.
Heat a large skillet over medium heat and add the olive oil. Once hot, add the potato slices in a single layer. Sprinkle with salt and black pepper.
Cook the potatoes for 5-7 minutes on each side, until golden and crispy. Remove the potatoes from the skillet and set aside.
In the same skillet, add the broccoli florets and 2 tablespoons of water. Cover and steam the broccoli for 3-4 minutes until just tender. Remove the broccoli from the skillet and set aside.
Reduce the heat to low and add the butter to the skillet. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.
Whisk in the flour and cook for 1 minute to make a roux.
Gradually pour in the milk while whisking continuously to avoid lumps. Cook the sauce, stirring often, for 3-4 minutes until thickened.
Stir in the shredded cheddar cheese and grated Parmesan until melted and smooth. Taste and adjust seasoning if needed.
Return the cooked potatoes and broccoli to the skillet, folding them gently into the cheese sauce to coat evenly.
Sprinkle with a pinch of paprika for garnish, if desired, and serve warm.
Nutrition Facts
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 4585 mg | 199% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 24.9 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 2512 mg | 193% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3738 mg | 80% | |
*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.
