Broccoli and Potato Bake

This Broccoli and Potato Bake is a hearty and comforting dish that’s perfect as a main course or side dish. Tender potatoes and broccoli are paired with a creamy cheese sauce, topped with mozzarella, and baked to golden perfection. A refreshing yogurt-based dressing adds a flavorful finishing touch.

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

For the Bake:

• • Broccoli: 1 large head, cut into florets
  • Potatoes: 500 g (17.6 oz), peeled and diced

 

• • Salt: 2 teaspoons, divided
  • Butter: 55 g (2 tablespoons)
  • Flour: 50 g (2 tablespoons)

 

• • Milk: 2 cups (500 ml)
  • Parmesan Cheese: 40 g (1.4 oz), grated
  • Nutmeg: 1/2 teaspoon

 

• Olive Oil: For greasing the dish
• Mozzarella: 1 cup, shredded

For the Dressing:

 

• • Greek Yogurt or Sour Cream: 2 tablespoons
  • Mayonnaise: 1 tablespoon
  • Garlic: 1 clove, minced

 

• Fresh Dill and Parsley: 1 tablespoon each, chopped

Directions

Prepare the Potatoes and Broccoli:

 

1. 1. Preheat your oven to 180°C (350°F).
   2. Boil the diced potatoes in salted water (1 teaspoon salt) for 7 minutes. Drain and set aside.
   3. Blanch the broccoli florets in boiling salted water for 2-3 minutes, then drain and set aside.

Make the Cheese Sauce:
4. In a saucepan over medium heat, melt the butter.
5. Add the flour and whisk continuously for 1-2 minutes to form a roux.
6. Gradually whisk in the milk, ensuring no lumps form. Cook until the sauce thickens.
7. Stir in Parmesan cheese, nutmeg, and 1 teaspoon of salt. Remove from heat.

Assemble the Bake:
8. Grease a baking dish with olive oil.
9. Layer the cooked potatoes and broccoli evenly in the dish.
10. Pour the cheese sauce over the vegetables, ensuring they are well coated.
11. Sprinkle shredded mozzarella over the top.

Bake:
12. Bake in the preheated oven for 35 minutes, or until the top is golden and bubbly.

Make the Dressing:
13. In a small bowl, combine Greek yogurt (or sour cream), mayonnaise, minced garlic, chopped dill, and parsley. Mix well.

Serve:
14. Let the bake cool slightly before serving. Serve warm with a drizzle of the yogurt dressing on top or on the side.

Serving Suggestions

 

• Pair with a fresh green salad or roasted vegetables.
• Serve as a side dish with grilled chicken, fish, or tofu.

Cooking Tips

 

• • Use a mandoline for evenly sliced potatoes if you prefer thinner layers.
  • Add a pinch of chili flakes to the cheese sauce for a spicy kick.
  • Substitute mozzarella with Gruyère or cheddar for a different flavor profile.

Nutritional Benefits

• • Broccoli: High in vitamins C and K, as well as fiber and antioxidants.
  • Potatoes: A great source of potassium and energy-boosting carbs.

 

• Greek Yogurt: Adds protein and a tangy flavor to the dressing.

Dietary Information

• • Vegetarian.

 

• Gluten-Free Option: Use gluten-free flour for the cheese sauce.

Nutritional Facts (Per Serving, Approx.):

 

• • Calories: 320

 

• • Protein: 12 g
  • Carbohydrates: 30 g
  • Fat: 16 g

 

• Fiber: 4 g
• Sodium: 600 mg

Storage

 

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the oven at 180°C (350°F) or microwave until warm.

Why You’ll Love This Recipe

 

• • Comforting and creamy with a crispy golden topping.
  • Packed with nutritious vegetables and wholesome flavors.
  • Easy to prepare with everyday ingredients.

 

• Perfect for both weeknight dinners and special occasions.

Conclusion
This Broccoli and Potato Bake is the ultimate comfort food that’s both nutritious and delicious. With its creamy cheese sauce, tender vegetables, and gooey mozzarella topping, it’s a dish that will have everyone coming back for seconds. Add the yogurt dressing for a refreshing twist and enjoy!