Cheesy Broccoli Cheddar Potato Casserole
A hearty and comforting casserole combining broccoli, potatoes, and cheddar cheese, perfect for any dinner occasion.
Equipment
- 1 9x13-inch baking dish greased
- 1 Saucepan
- 1 Whisk
Ingredients
Casserole Ingredients
- 4 cups broccoli florets
- 4 large russet potatoes peeled and thinly sliced
- 2 cups sharp cheddar cheese grated
Cheese Sauce
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
Preparation
- Preheat oven to 375°F. Wash and cut broccoli into small florets. Peel and thinly slice the potatoes.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk, whisking constantly until sauce thickens. Stir in salt, pepper, and cheese until melted and smooth.
- In a greased 9x13 inch baking dish, layer the sliced potatoes and broccoli. Pour the cheese sauce evenly over the top.
Serving
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes until top is golden. Let cool slightly before slicing and serving.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Use freshly grated cheese for the best melting texture. Pre-cook broccoli to avoid mushiness. Let casserole rest before serving.
Ingredient Substitutions: Try cauliflower instead of broccoli or add diced chicken for more protein.
How to Serve: Serve with a fresh salad or grilled vegetables for a complete meal.
Storage & Freshness: Store in an airtight container and consume within 3 days.
Make-Ahead Tips: Assemble the dish a day ahead, refrigerate, and bake when ready to serve.
Ingredient Substitutions: Try cauliflower instead of broccoli or add diced chicken for more protein.
How to Serve: Serve with a fresh salad or grilled vegetables for a complete meal.
Storage & Freshness: Store in an airtight container and consume within 3 days.
Make-Ahead Tips: Assemble the dish a day ahead, refrigerate, and bake when ready to serve.