Cheesy Potato and Broccoli Casserole

Name: Cheesy Potato and Broccoli Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Cuisine: Deutsch
Ingredients: 2 lbs Russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes; 1 lb Broccoli florets (fresh or frozen); 1/4 cup Unsalted butter; 1/4 cup All-purpose flour; 2 cups Milk (whole or 2%); 2 cups Shredded sharp cheddar cheese, divided; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 tsp Garlic powder; 1/4 cup Plain breadcrumbs (optional, for topping); 1 tbsp Melted butter (optional, for breadcrumbs)

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This Cheesy Potato and Broccoli Casserole is the ultimate crowd-pleasing side dish, offering both heartiness and irresistible flavor. It combines fork-tender potato chunks and bright green broccoli florets, all enrobed in a luscious, creamy cheddar cheese sauce. A sprinkle of seasoned breadcrumbs on top provides a delightful crunch, contrasting with the soft interior. It's a versatile dish that pairs well with roasted chicken, beef, or as a stand-alone vegetarian comfort meal. Simple to prepare and always a hit, it's ideal for family dinners or potlucks during the colder months.

speichern

Prep Time20 min

Cook Time50 min

Servings8 servings

DifficultyEasy

Equipment

Large potMedium saucepanWhisk9x13 inch baking dish

Instructions

1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. In a large pot of salted boiling water, cook potato cubes for 8-10 minutes, or until just tender when pierced with a fork but still firm. Add broccoli florets to the pot during the last 3-4 minutes of cooking. Drain well and set aside.
2
While potatoes and broccoli cook, prepare the cheese sauce. In a medium saucepan, melt 1/4 cup butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
3
Gradually whisk in the milk, a little at a time, until smooth. Continue whisking and cook until the sauce thickens and comes to a gentle simmer, about 5-7 minutes. Remove from heat.
4
Stir in 1.5 cups of the shredded cheddar cheese, salt, pepper, and garlic powder until the cheese is melted and the sauce is smooth. Taste and adjust seasonings as needed.
5
Gently fold the cooked potatoes and broccoli into the cheese sauce until evenly coated. Pour the mixture into the prepared baking dish. If using breadcrumbs, toss them with 1 tbsp melted butter and sprinkle over the casserole, then sprinkle the remaining 1/2 cup shredded cheddar cheese on top.
6
Bake for 25-30 minutes, or until bubbly and the topping is golden brown. Let stand for 5-10 minutes before serving to allow the sauce to set slightly.

Nutrition

Calories350 kcal

Protein15g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole (without baking) up to 24 hours in advance. Cover it tightly and refrigerate. When ready to bake, add an extra 10-15 minutes to the baking time, or allow it to come to room temperature first.

Can I use different types of cheese?

Absolutely! While sharp cheddar is classic, you can experiment with Gruyère, Monterey Jack, Colby, or a blend of cheeses for different flavor profiles. Avoid soft, crumbly cheeses that don't melt well.

How can I make this casserole gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend in the cheese sauce. Ensure any breadcrumbs used are also gluten-free.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.