Broccoli Potato Cheese Bake
Indulge in the ultimate comfort food with this Broccoli Potato Cheese Bake, a creamy and cheesy casserole that’s perfect for family dinners or potlucks. Layers of tender russet potatoes and bright, blanched broccoli are smothered in a rich homemade cheddar cheese sauce, seasoned with garlic powder and black pepper for a flavorful twist. Topped with optional Parmesan for a golden, bubbly crust, this dish bakes to perfection in just under an hour. Simple to prepare yet irresistibly satisfying, this recipe is a crowd-pleaser that highlights the harmony of hearty vegetables and gooey melted cheese. Ideal for busy weeknights or as a comforting side for special occasions, the Broccoli Potato Cheese Bake promises to deliver pure, baked bliss.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 3 large Russet potatoes
- 2 cups Shredded cheddar cheese
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cups Parmesan cheese (optional for topping)
- 1 teaspoon Olive oil (for greasing the dish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
Peel the potatoes and slice them into thin rounds about 1/8-inch thick. Set aside.
Bring a large pot of water to a boil. Add the broccoli florets and blanch them for 2-3 minutes until bright green and slightly tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually pour in the milk while whisking continuously to avoid lumps. Cook the mixture for 3-5 minutes until it thickens.
Stir in the shredded cheddar cheese, salt, black pepper, and garlic powder. Continue stirring until the cheese has fully melted and the sauce is smooth. Remove from heat.
Layer half of the sliced potatoes at the bottom of the prepared baking dish. Top with half of the blanched broccoli.
Pour half of the cheese sauce over the layer of potatoes and broccoli, spreading it evenly with a spatula.
Repeat with another layer of potatoes, broccoli, and the remaining cheese sauce.
If desired, sprinkle Parmesan cheese on top for an extra cheesy crust.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
Let the dish cool slightly before serving. Enjoy your Broccoli Potato Cheese Bake warm!
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 6.2 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 502 mg | 39% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 855 mg | 18% | |
*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.
