Healthier Broccoli Potato Casserole
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
348 kcal
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Cuisine
American, Vegetarian
Healthier Broccoli Potato Casserole
Description
The Healthier Broccoli Potato Casserole blends precooked chunks of potatoes and broccoli florets with a cream cheese-based sauce made from vegetable stock, cream cheese, and low-fat milk thickened with flour. Mild spices like curry powder, salt, and pepper add a gentle flavor profile complemented by chives. The casserole is baked at 400°F (200°C), allowing the sauce to meld with the vegetables while creating a warm, creamy texture.
The dish balances the softness of cooked potatoes and broccoli with a smooth, mildly tangy sauce created by the vegetable stock and cream cheese. The curry powder gives a subtle warmth without overpowering the gentle flavors. This casserole is suited for serving as a side dish or a vegetarian main, providing comfort food with reduced fat content.
For those with leftover broccoli stems, the recipe encourages using them as well. It also suggests substituting frozen broccoli if fresh is not available. Full-fat dairy options can be used instead of low-fat for a richer taste. This flexibility allows home cooks to adjust according to preference or ingredient availability.
Careful cooking of the sauce to a boil while stirring ensures the flour thickens it smoothly, avoiding lumps. The use of vegetable stock rather than heavier cream keeps the dish lighter, and seasoning can be adjusted to taste.
Ingredients
- 2 lbs potato
- 2 lbs broccoli Note 1
- 1¾ cups vegetable stock
- ⅔ cup cream cheese Note 2, low-fat
- 2 tablespoons all-purpose flour
- ½ cup milk low-fat
- 1 tablespoon chives finely chopped
- ¼ teaspoon salt more to taste, fine sea salt
- ⅛ teaspoon black pepper more to taste, ground
- ½ teaspoon curry powder more to taste
- 1 cup cheese Gouda or Cheddar (Note 2, low-fat; grated
Instructions
- Preheat the oven to 400°F/ 200°C.
- Precook the vegetables: Peel the potatoes and cut them into cubes. Bring a large pot of water to a boil, add some salt, and cook the potatoes for about 5 minutes. In the meantime, divide the broccoli head into florets and chop the stem into cubes. Add to the potatoes and cook everything for another 5 minutes. Drain well and place the vegetables into the casserole dish.2 lbs potatoes/ 900 g + 2 lbs broccoli/ 900 g + salt
- Sauce: Warm the vegetable stock in a small pot, remove from the heat and whisk in the cream cheese until completely melted. In a small bowl, mix the milk and the flour until smooth, add it to the vegetable stock-cream cheese mixture and bring everything to a boil while stirring all the time. Remove from the heat, add the chives, salt, pepper, and curry powder to taste.1¾ cups vegetable stock/ 400 ml + ⅔ cup low-fat cream cheese/ 150 g +½ cup low-fat milk/ 125 ml + 2 tablespoons all-purpose flour + 1 tablespoon finely chopped chives + ¼ teaspoon fine sea salt + ⅛ teaspoon ground black pepper + ½ teaspoon curry powder
- Bake casserole: Pour the sauce over the vegetables, sprinkle the casserole with the grated cheese, and bake for about 20 minutes until bubbling and golden.1 cup low-fat grated cheese/ 130 g
Notes
- Including broccoli stems adds texture and prevents waste; frozen broccoli is an acceptable substitute.
- Use full-fat cream cheese and cheese for a richer, creamier casserole if preferred instead of low-fat options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 348kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 35mg | 12% |
| Sodium | 586mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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