Description
Broccoli Cheddar Potatoes is a comforting and cheesy casserole that combines tender boiled potatoes and broccoli florets smothered in a rich cheddar cheese sauce, then baked to golden perfection. This delicious dish is perfect as a hearty side or a satisfying vegetarian main, offering a creamy texture with a slight crunch from the broccoli. Its simple ingredients and straightforward preparation make it a favorite for busy weeknights or cozy family dinners.
Ingredients
Scale
Vegetables
- 4 medium potatoes
- 2 cups broccoli florets
Dairy
- 1 cup cheddar cheese, shredded
- 1 cup milk
- 2 tablespoons butter
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Prepare Potatoes: Peel and cube the potatoes into evenly sized pieces to ensure uniform cooking.
- Boil Potatoes: Place the cubed potatoes into a pot of salted boiling water and cook until tender, usually about 10-15 minutes.
- Add Broccoli: During the last 3 minutes of boiling, add the broccoli florets to the pot so they cook but retain a slight crispness.
- Drain Vegetables: Drain the boiled potatoes and broccoli thoroughly to remove excess water.
- Make Cheese Sauce: In a pot, melt the butter over medium heat, then add the milk, salt, and black pepper, stirring to combine.
- Melt Cheese: Slowly stir in shredded cheddar cheese until the sauce is smooth and creamy.
- Combine Ingredients: Add the drained potatoes and broccoli to the cheese sauce, mixing gently to ensure all pieces are well coated.
- Transfer to Baking Dish: Pour the mixture into a baking dish, spreading it out evenly.
- Bake: Bake the casserole in the preheated oven for 20 minutes, or until the top is bubbly and golden brown.
Notes
- You can use other types of cheese, such as mozzarella or gouda, for variation in flavor and texture.
- For a crispy topping, sprinkle breadcrumbs or extra shredded cheese before baking.
- To make this dish gluten-free, ensure any additional toppings like breadcrumbs are certified gluten-free.
- Leftovers can be refrigerated for 2-3 days and reheated in the oven or microwave.
- For a richer sauce, use half-and-half or cream instead of milk.
