Description
Creamy and comforting Potato Broccoli Casserole with a rich cheese sauce and optional crunchy topping. A perfect side dish or vegetarian main course.
Ingredients
Scale
- 2 lbs Russet potatoes, peeled and cubed
- 1/4 cup milk (any kind works, I prefer whole milk for richness)
- 4 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 large head of broccoli, cut into florets (about 4 cups)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk (again, whole milk is great, but 2% works too)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground nutmeg (optional, but adds a lovely warmth)
- 4 cups shredded cheddar cheese (sharp cheddar is my favorite!)
- 1/2 cup breadcrumbs (panko or regular)
- 2 tablespoons melted butter
- 1/4 cup shredded Parmesan cheese
Instructions
- Prepare the Potato Layer:
- Boil the potatoes: Place the peeled and cubed potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer until they are fork-tender (15-20 minutes).
- Drain the potatoes: Carefully drain the cooked potatoes in a colander.
- Mash the potatoes: Return the drained potatoes to the pot. Add the milk, melted butter, salt, pepper, and garlic powder. Mash until desired consistency is reached.
- Taste and adjust seasoning as needed.
- Prepare the Broccoli Layer:
- Preheat oven to 400°F (200°C).
- Toss broccoli florets with olive oil, salt, and pepper in a large bowl.
- Spread broccoli in a single layer on a baking sheet. Roast for 15-20 minutes, or until tender-crisp and slightly browned.
- Make the Cheese Sauce:
- Melt butter in a medium saucepan over medium heat.
- Whisk in flour and cook for 1-2 minutes, stirring constantly (making a roux).
- Gradually whisk in milk, about 1/2 cup at a time, whisking out any lumps. Continue until all milk is incorporated and the sauce is smooth.
- Bring the sauce to a simmer, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Stir in salt, pepper, garlic powder, onion powder, and nutmeg (if using).
- Remove from heat and stir in shredded cheddar cheese until completely melted and the sauce is smooth and creamy.
- Taste and adjust seasoning as needed.
- Assemble the Casserole:
- Preheat oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
- Spread mashed potatoes evenly in the bottom of the dish.
- Spread roasted broccoli florets evenly over the mashed potatoes.
- Pour cheese sauce evenly over the broccoli.
- Optional Topping: Combine breadcrumbs, melted butter, and Parmesan cheese in a small bowl. Sprinkle over the cheese sauce.
- Bake the Casserole:
- Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the topping (if using) is golden brown.
- Let it rest for 5-10 minutes before serving.
Notes
- Add Meat: Add cooked and crumbled bacon, ham, or sausage to the broccoli layer for a heartier casserole.
- Use Different Vegetables: Substitute cauliflower, carrots, or peas for the broccoli.
- Spice it Up: Add a pinch of red pepper flakes to the cheese sauce for a little heat.
- Use Different Cheese: Experiment with different types of cheese in the sauce, such as Gruyere, Monterey Jack, or Pepper Jack.
- Make it Gluten-Free: Use gluten-free flour in the cheese sauce and gluten-free breadcrumbs for the topping.
- Make it Ahead: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.
- Prep Time: 25 minutes
- Cook Time: 45 minutes