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Creamy Potato Broccoli Casserole

This fast and easy Creamy Potato Broccoli Casserole is the perfect side dish. A delicious bake that will become a family favourite.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 277 kcal
Course: Side Dish
Cuisine: Italian-American Fussion

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.

Instructions

    Cup of Yum
  1. Pre-heat oven to 350F/180C.
  2. 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
    Cup of Yum
  1. 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.
  2. 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

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

% 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.