Elegant Broccoli Parmesan Potatoes
Elevate your side dish game with these Elegant Broccoli Parmesan Potatoes—a perfect harmony of comfort and sophistication! Fluffy baked Russet potatoes form the base, topped with tender, vibrant steamed broccoli florets and drenched in a rich, velvety Parmesan cream sauce. This recipe combines simple, wholesome ingredients like buttery roux, freshly grated Parmesan cheese, and a hint of garlic for a flavor-packed experience that’s as indulgent as it is effortless. With just 20 minutes of prep and minimal cooking techniques, this dish is ideal for weeknight dinners or as an impressive accompaniment to any holiday feast. Garnished with fresh parsley for a touch of elegance, these broccoli Parmesan potatoes are guaranteed to be a crowd-pleaser. Perfect for showcasing easy yet gourmet sides, this recipe is a must-try for fans of cheesy, hearty comfort food!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups Broccoli florets
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 0.75 cups Grated Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Garlic powder
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly. Using a fork, poke several holes into each potato to allow steam to escape during baking.
Place the potatoes on a baking sheet and bake for 50-60 minutes, or until they are tender when pierced with a fork. Set aside to cool slightly while preparing the other components.
Meanwhile, steam the broccoli florets. Fill a medium-sized pot with about 1 inch of water and bring to a boil. Place the broccoli in a steamer basket, cover, and steam for 5-7 minutes until tender but still bright green. Remove from heat and set aside.
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the milk and cook until the mixture thickens, about 3-4 minutes.
Stir in the grated Parmesan cheese, salt, black pepper, and garlic powder. Continue to cook and stir until the cheese is fully melted and the sauce is smooth and creamy. Remove from heat.
Slice each baked potato in half lengthwise and gently fluff the interior with a fork. Arrange the steamed broccoli florets on top of each potato half.
Generously drizzle the Parmesan sauce over the broccoli and potato. If desired, garnish with freshly chopped parsley for a pop of color and added freshness.
Serve immediately and enjoy this simple yet elegant side dish.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2569 mg | 112% | |
| Total Carbohydrate | 302.3 g | 110% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 33.9 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1401 mg | 108% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 7336 mg | 156% | |
*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.
