This cheesy potato and broccoli bake is a comforting dish that brings back memories of family gatherings and potlucks in the heart of the Midwest. It’s a dish that combines the earthy goodness of potatoes and broccoli with the creamy richness of cheese, creating a harmony of flavors that warms the soul. Perfect for a Sunday dinner or a holiday feast, this bake is a testament to the simplicity and heartiness of traditional Midwestern cooking. It’s a recipe that’s been passed down through generations, each adding their own touch, and now it’s ready to be shared with you.
This dish pairs beautifully with a fresh green salad or a side of crusty bread to soak up the creamy sauce. For a heartier meal, consider serving it alongside roasted chicken or a glazed ham. A glass of chilled white wine or a refreshing iced tea would complement the flavors nicely, making for a well-rounded and satisfying meal.
Oven Baked Cheesy Potato and Broccoli Bake
Servings: 6
Ingredients
4 cups sliced potatoes (about 4 medium potatoes)
3 cups broccoli florets
2 cups shredded cheddar cheese
1 cup milk
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup breadcrumbs
2 tablespoons grated Parmesan cheese
Directions
Preheat your oven to 375°F (190°C).
In a large pot of boiling salted water, cook the sliced potatoes for about 5 minutes, then add the broccoli florets and cook for an additional 3 minutes. Drain and set aside.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until it forms a paste.
Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens.
Add the garlic powder, onion powder, salt, and pepper to the sauce. Stir in 1 1/2 cups of the shredded cheddar cheese until melted and smooth.
In a large mixing bowl, combine the cooked potatoes, broccoli, and cheese sauce. Mix gently to coat the vegetables evenly.
Transfer the mixture to a greased 9×13 inch baking dish or disposable aluminum tray.
In a small bowl, mix together the breadcrumbs, remaining 1/2 cup of cheddar cheese, and Parmesan cheese. Sprinkle evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
Let the dish cool for a few minutes before serving.
Variations & Tips
For a bit of a kick, you can add a pinch of cayenne pepper to the cheese sauce. If you prefer a meatier dish, cooked and crumbled bacon or diced ham can be added to the potato and broccoli mixture. For a different cheese flavor, try using Gruyere or Monterey Jack in place of cheddar. To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
