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Cheesy Broccoli Potato Bake - illustrative image

Cheesy Broccoli Potato Bake

Tender potatoes and broccoli baked in a simple homemade cheddar sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: French
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 2 lb 900 g russet potatoes, peeled and thinly sliced
  • 4 cups 360 g small broccoli florets
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups 480 ml milk
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 1/2 cups 170 g shredded cheddar

Method
 

  1. Heat the oven to 375°F (190°C). Grease a 9-by-13-inch baking dish.
  2. Steam or blanch broccoli for 2 minutes, then drain well.
  3. 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.
  4. Layer half the potatoes, broccoli, and sauce in the dish; repeat. Cover tightly with foil and bake for 35 minutes.
  5. 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 is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Timing: the total includes a 10-minute rest after baking. Allow about 75–80 minutes overall: 20 minutes of preparation, 35 minutes covered in the oven, another 10–15 minutes uncovered and 10 minutes of resting. Check that the potatoes are tender; continue baking if needed.