Cheesy Potato and Broccoli Casserole
Indulge in the ultimate comfort food with this creamy, cheesy potato and broccoli casserole. Packed with tender russet potato slices, vibrant broccoli florets, and smothered in a luscious cheddar-Parmesan cheese sauce, this dish is a hearty crowd-pleaser that’s perfect for weeknight dinners or holiday gatherings. A crispy panko breadcrumb and paprika topping adds the perfect touch of crunch and flavor to every bite. Ready in just over an hour, this easy-to-make casserole layers simple ingredients with rich, homemade béchamel sauce, creating a dish that’s irresistibly satisfying. Whether you're looking for a side dish or a vegetarian main course, this cheesy casserole delivers pure comfort with every forkful. Ideal for cozy family meals, potlucks, or meal prepping, it’s a recipe you’ll turn to again and again.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 cups Broccoli florets
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups Shredded cheddar cheese
- 0.5 cups Parmesan cheese
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoons Olive oil
- 0.5 cups Panko breadcrumbs
- 0.25 teaspoons Paprika
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or cooking spray.
Peel the potatoes and slice them into 1/4-inch thick rounds. Set aside.
Bring a large pot of water to a boil. Add a pinch of salt and cook the broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour to make a roux and cook for 1-2 minutes, stirring constantly.
Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, about 5 minutes.
Reduce the heat to low and stir in 1.5 cups of shredded cheddar cheese and the Parmesan cheese until melted and smooth. Add garlic powder, onion powder, salt, and black pepper. Remove from heat.
Layer half of the potato slices evenly on the bottom of the greased baking dish. Top with half of the broccoli and pour half of the cheese sauce over them.
Repeat the layering with the remaining potatoes, broccoli, and cheese sauce.
In a small bowl, combine the panko breadcrumbs, remaining 0.5 cups of cheddar cheese, paprika, and olive oil. Sprinkle this mixture evenly over the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbling.
Let the casserole rest for 5-10 minutes before serving. Enjoy your cheesy potato and broccoli casserole!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.6 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 490 mg | 38% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 728 mg | 15% | |
*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.
