Potato and Broccoli Casserole
Indulge in the creamy, cheesy comfort of this Potato and Broccoli Casserole, a hearty dish that’s perfect for family dinners, potlucks, or holiday gatherings. This recipe combines tender russet potatoes and vibrant broccoli florets layered with a velvety cheddar-Parmesan cheese sauce, bursting with rich flavors of garlic and onion powder. A golden, crunchy panko breadcrumb topping adds irresistible texture and a finishing touch. With just 20 minutes of prep time and simple techniques like steaming and layering, this casserole is as easy to make as it is satisfying. Serve it as a standout side dish or a hearty vegetarian main that will win over even the pickiest eaters. Perfectly comforting, incredibly delicious—this potato and broccoli casserole is the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 5 medium russet potatoes
- 4 cups broccoli florets
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 0.5 cups panko breadcrumbs
Instructions
Preheat the oven to 400°F (200°C). Grease a 9x13-inch baking dish with olive oil or butter and set aside.
Peel the potatoes and slice them into thin, even rounds about 1/4-inch thick. Steam or parboil them for 5-7 minutes until slightly tender but not fully cooked. Drain and set aside.
Steam the broccoli florets for 3-4 minutes until bright green and slightly tender. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is smooth and slightly golden.
Gradually add the milk, whisking constantly to avoid lumps. Cook for 3-4 minutes, stirring, until the mixture thickens.
Stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix well until the cheese is melted and the sauce is smooth. Remove from heat.
Layer half of the potato slices in the prepared baking dish. Top with half of the broccoli florets, then pour half of the cheese sauce evenly over the layers. Repeat with the remaining potatoes, broccoli, and cheese sauce.
In a small bowl, combine the panko breadcrumbs with 1 tablespoon of olive oil. Mix well, then sprinkle evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the top is golden and bubbly.
Let the casserole rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 9.2 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 538 mg | 41% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 973 mg | 21% | |
*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.
