Broccoli and Potato Bake

Broccoli and Potato Bake is a delightful dish that combines the earthiness of potatoes with the vibrant flavor of broccoli, all enveloped in a creamy béchamel sauce. Topped with rich melted cheese, this comforting casserole is perfect for any occasion, whether it’s a family dinner or a cozy night in. Let’s dive into this simple yet delicious recipe that is sure to become a favorite in your home.

Ingredients

• 1 broccoli (approximately 250g)
• 500g potatoes (about 1 pound)
• 40g grated parmesan cheese (1.4 oz)
• 40g grated mozzarella cheese (1.4 oz)
• Béchamel sauce
• 2 tablespoons of butter (30g)
• 2 tablespoons of flour (30g)
• 2 cups of whole milk (500ml)
• 1 teaspoon of pink salt
• 1 pinch of nutmeg
• 20g grated parmesan cheese (0.7 oz)

Directions

1. Preheat the oven to 180°C (350°F).
2. Cook the potatoes in boiling water until tender, then drain and mash.
3. In a saucepan, melt the butter over medium heat. Add the flour, stirring to create a roux.
4. Gradually whisk in the milk until the sauce thickens and becomes smooth.
5. Season the béchamel sauce with pink salt and nutmeg, setting it aside for later use.
6. Steam the broccoli until it is tender but still vibrant in color.
7. In a baking dish, layer the mashed potatoes evenly on the bottom. Next, add the steamed broccoli, followed by pouring the béchamel sauce over the entire mixture.
8. Sprinkle the grated parmesan and mozzarella cheese generously on top.
9. Bake in the preheated oven for 25-30 minutes until the top is golden brown and bubbling.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Nutrition Info (per serving): Approximately 320 calories, 18g fat, 30g carbohydrates, 12g protein.

How to serve

Serve the Broccoli and Potato Bake warm, directly from the oven for maximum comfort. This dish pairs beautifully with a crisp green salad or steamed vegetables for a well-rounded meal. It can also be enjoyed on its own as a hearty vegetarian option. For added flair, garnish with fresh herbs like parsley or chives before serving.

FAQs

Can I make Broccoli and Potato Bake ahead of time?
Yes, you can prepare the layers in advance and refrigerate the dish before baking. Just allow extra time for baking if it’s going straight from the fridge.

Can I use different cheese?
Absolutely! Feel free to substitute mozzarella and parmesan with any cheese of your choice that melts well, such as cheddar or gouda.

Is it possible to add more vegetables?
Certainly! This recipe is versatile, and you can add other vegetables like carrots, cauliflower, or spinach to enhance the flavors and nutrition.

Broccoli and Potato Bake

A delightful casserole combining potatoes and vibrant broccoli in a creamy béchamel sauce, topped with rich melted cheese. Perfect for any occasion.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Casserole, Main Course

Cuisine: Vegetarian

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 head broccoli (approximately 250g)
• 500 g potatoes (about 1 pound)
• 40 g grated parmesan cheese (1.4 oz)
• 40 g grated mozzarella cheese (1.4 oz)

Béchamel Sauce

• 30 g butter (2 tablespoons)
• 30 g flour (2 tablespoons)
• 500 ml whole milk (2 cups)
• 1 tsp pink salt
• 1 pinch nutmeg
• 20 g grated parmesan cheese (0.7 oz)

Method

 

Preparation

1. Preheat the oven to 180°C (350°F).
2. Cook the potatoes in boiling water until tender, then drain and mash.
3. In a saucepan, melt the butter over medium heat. Add the flour, stirring to create a roux.
4. Gradually whisk in the milk until the sauce thickens and becomes smooth.
5. Season the béchamel sauce with pink salt and nutmeg, setting it aside for later use.
6. Steam the broccoli until it is tender but still vibrant in color.

Assembly and Baking

1. In a baking dish, layer the mashed potatoes evenly on the bottom.
2. Next, add the steamed broccoli.
3. Pour the béchamel sauce over the entire mixture.
4. Sprinkle the grated parmesan and mozzarella cheese generously on top.
5. Bake in the preheated oven for 25-30 minutes until the top is golden brown and bubbling.

Notes

Serve warm, garnished with fresh herbs if desired. Can be made ahead of time and stored in the refrigerator before baking.