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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
Cook Time 40 minutes
Total Time 55 minutes
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.