Broccoli Potato Bake
Creamy, cheesy, and packed with wholesome goodness, this Broccoli Potato Bake is the ultimate comfort food dish that brings together tender slices of russet potatoes, vibrant broccoli florets, and a rich homemade cheese sauce. Topped with a golden, crispy layer of breadcrumbs, Parmesan, and extra cheddar, this easy casserole is perfect for weeknight dinners or as a show-stopping side dish. Ready in just an hour, this recipe combines classic ingredients and simple techniques, like a velvety roux-based sauce, to create layers of flavor in every bite. Whether you're feeding the family or impressing guests, this bake is a must-try for any occasion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium russet potatoes
- 3 cups broccoli florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 teaspoon olive oil
- 0.5 cup breadcrumbs
- 0.25 cup parmesan cheese
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Peel the russet potatoes and slice them into 1/4-inch thick rounds. Steam or partially boil them for 8-10 minutes until just tender but not fully cooked. Drain and set aside.
While the potatoes are cooking, steam the broccoli florets for 4-5 minutes until bright green and tender-crisp. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Gradually add the milk to the roux, whisking constantly, until the mixture thickens into a creamy sauce (about 3-4 minutes).
Stir in 1 cup of shredded cheddar cheese, salt, black pepper, and garlic powder. Mix until the cheese is fully melted and the sauce is smooth. Remove from heat.
Layer half of the potato slices in the prepared baking dish. Spread half of the broccoli florets on top, then pour half of the cheese sauce evenly over the layer.
Repeat with the remaining potatoes, broccoli, and cheese sauce to create a second layer.
In a small bowl, combine the breadcrumbs, olive oil, parmesan cheese, and the remaining 0.5 cup of shredded cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
Let the Broccoli Potato Bake cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 4828 mg | 210% | |
| Total Carbohydrate | 250.0 g | 91% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 38.9 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2318 mg | 178% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4687 mg | 100% | |
*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.
