Thinly sliced potatoes and briefly blanched broccoli bake in a homemade cheddar sauce seasoned with Dijon mustard. The final layer of cheese goes on after the covered bake, while the potatoes finish becoming tender.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Why you will like this recipe
- A butter, flour and milk sauce carries the cheddar and Dijon through both vegetable layers.
- Briefly blanching and draining the broccoli prepares it for the covered bake.
- The remaining cheddar goes on after the foil comes off, giving the surface a cheesy finish.
Substitutions
Use cauliflower in place of broccoli. A gluten-free all-purpose blend can thicken the sauce.
Ingredient choices and cooking cues
Russet potatoes bring starch that helps the layers hold together and gives the bake a substantial texture. Even slices matter more than a perfect shape: thick pieces can remain firm while thin ones become soft. Separate slices that stick together so sauce can reach between them. The broccoli should be in small florets that sit comfortably between the potato layers rather than creating large gaps.
Draining the blanched broccoli thoroughly protects the cheese sauce from excess water. Look for droplets trapped in the branching stems and shake them out before layering. The sauce starts with butter and flour, which disperse the flour before milk is added. Gradual additions of milk make lumps easier to prevent; whisk into the corners of the pan, where flour paste can collect.
Dijon adds a gentle sharpness that keeps the cheddar sauce from tasting flat. Add the cheese into the thickened sauce gently, allowing it to melt without aggressive bubbling. A smooth sauce should coat a spoon and flow between the vegetables. The final potato texture is the key check: a knife should pass through the centre layers without meeting a crisp or chalky slice.
Slice potatoes evenly, ideally about 1/8 inch thick, so every layer becomes tender.
Storage and reheating
Refrigerate for up to 4 days. Reheat covered at 350°F (175°C) or in individual portions.
Serving ideas
Let the bake stand for the stated 10 minutes before dividing it into six portions. A green salad can be served separately; the potatoes and broccoli are already included in the bake.
Recipe card
Cheesy Broccoli Potato Bake
Ingredients
Method
- Heat the oven to 375°F (190°C). Grease a 9-by-13-inch baking dish.
- Steam or blanch broccoli for 2 minutes, then drain well.
- Melt butter in a saucepan. Whisk in flour for 1 minute, then gradually whisk in milk. Cook until slightly thickened. Stir in mustard, garlic powder, salt, pepper, and 1 cup cheese.
- Layer half the potatoes, broccoli, and sauce in the dish; repeat. Cover tightly with foil and bake for 35 minutes.
- Uncover, add remaining cheese, and bake for 10 to 15 minutes, until bubbling and the potatoes are tender. Rest for 10 minutes.
Notes
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 345 kcal |
| Protein | 14.2 g |
| Fat | 16.4 g |
| Saturated fat | 9.4 g |
| Carbohydrate (including fiber) | 37.3 g |
| Fiber | 4.8 g |
| Sugar | 6.5 g |
| Sodium | 559 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Why are the potatoes still firm beneath a golden top?
The surface can brown before the centre finishes, especially with uneven slices. Check several spots through the layers. If the cheese is already coloured, cover the dish again while the potatoes finish so the top does not become excessively dark.
Why does the bake need to rest?
The sauce is looser when it first leaves the oven. The stated rest lets the bubbling settle and helps the layers serve more neatly. It will remain a creamy bake rather than a firm, sliceable gratin; spoon up the sauce with each portion.
More recipes to try: Creamy Potato Leek Soup · Garlic Parmesan Roasted Potatoes.
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