Creamy Potato Broccoli Casserole
User Reviews
4.9
51 reviews
Excellent
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
277 kcal
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Course
Side Dish
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Cuisine
Italian-American Fussion
Creamy Potato Broccoli Casserole
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This fast and easy Creamy Potato Broccoli Casserole is the perfect side dish. A delicious bake that will become a family favourite.
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Ingredients
- 4 medium potatoes (peeled)
- ⅓ cup freshly grated Parmesan cheese
- 2¼ cups broccoli florets
- 2-3 sprigs oregano or thyme
WHITE SAUCE
- 2¾ cups milk
- 3 tablespoons butter
- 3 tablespoons flour
- 1-2 pinches salt*
- 1-2 dashes black pepper
*If you use unsalted butter add a bit more salt.
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Instructions
- Pre-heat oven to 350F/180C.
- Boil the potatoes in salted water until tender but firm, remove to cool, then cut into ¼ inch slices, in the same water add the broccoli florets and cook approximately 3-5 minutes, they should be tender but not mushy. Drain well. While potatoes are cooling, make the white sauce.
WHITE SAUCE
- In a medium pot over low heat melt butter, whisk in flour and salt, continue whisking until smooth. Slowly add the milk and continue whisking constantly until thickened and starts to boil. Remove from heat. Let cool slightly.
- In an 8 inch (20cm) square baking dish, spread a couple of spoonfuls of white sauce on the bottom, making 3 layers, starting with the sliced potatoes, sprinkle of oregano, white sauce, broccoli florets (if too large cut into smaller pieces) and a sprinkle of parmesan cheese, continue for three layers. Bake for approximately 30 minutes (test for doneness after 20 minutes). Let cool 5 minutes before serving. Enjoy!
Notes
- It is best to use freshly grated parmesan cheese, as opposed to pre-shredded. The pre-shredded parmesan is often hard and dry and doesn’t melt well because there are additives mixed in.
- The most common potato used are Russets (aka Idaho), however Yukon Gold and Red potatoes can also be used.
- To store leftover ham and potato casserole, cover the casserole dish with plastic wrap or transfer to an airtight container and keep in the refrigerator for up to 4 days.
- Reheat in the oven at 350F/180C until warmed through or in the microwave until heated. Stir if needed while reheating.
- You can also freeze leftovers. Cool completely then transfer to an airtight container. Freeze for up to 3 months, thaw in the refrigerator and then reheat. Texture may change slightly upon thawing but will still be delicious.
Nutrition Information
Show Details
Calories
277kcal
(14%)
Carbohydrates
36g
(12%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
33mg
(11%)
Sodium
269mg
(11%)
Potassium
900mg
(26%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
632IU
(13%)
Vitamin C
58mg
(64%)
Calcium
233mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 269mg | 11% |
| Potassium | 900mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 58mg | 64% |
| Calcium | 233mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
51 reviews
Excellent
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