Cheesy Broccoli Potato Bake with Crispy Topping
Cheesy Broccoli Potato Bake with Crispy Topping
Ingredients
For the Potato & Broccoli Base
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 4 cups broccoli florets, fresh
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crispy Topping
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until just tender-crisp. Add the broccoli florets to the pot during the last 2 minutes of cooking. Drain well and set aside.
⏱️ 10 min
- 3
In a large saucepan or Dutch oven, melt the 1/4 cup of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 4
Gradually whisk in the warmed whole milk until smooth. Bring the mixture to a gentle simmer, stirring constantly, until it thickens, about 3-5 minutes. Remove from heat.
⏱️ 5 min
- 5
Stir in the shredded sharp cheddar cheese, grated Parmesan cheese, Dijon mustard, fresh lemon juice, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the cheeses are fully melted and the sauce is smooth and creamy. Taste and adjust seasonings if needed.
⏱️ 3 min
- 6
Gently combine the par-cooked potatoes and broccoli with the cheese sauce in the prepared baking dish, ensuring everything is evenly coated.
⏱️ 2 min
- 7
In a small bowl, toss the panko breadcrumbs with the 2 tablespoons of melted unsalted butter until evenly coated. Sprinkle the breadcrumb mixture evenly over the potato and broccoli bake.
⏱️ 2 min
- 8
Bake for 25-30 minutes, or until the bake is bubbly and the topping is golden brown and crispy. If the topping browns too quickly, you can loosely cover it with foil.
⏱️ 30 min•🌡️ 375
- 9
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Broccoli Potato Bake with Crispy Topping
Ingredients
For the Potato & Broccoli Base
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 4 cups broccoli florets, fresh
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crispy Topping
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until just tender-crisp. Add the broccoli florets to the pot during the last 2 minutes of cooking. Drain well and set aside.
⏱️ 10 min - 3
In a large saucepan or Dutch oven, melt the 1/4 cup of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 4
Gradually whisk in the warmed whole milk until smooth. Bring the mixture to a gentle simmer, stirring constantly, until it thickens, about 3-5 minutes. Remove from heat.
⏱️ 5 min - 5
Stir in the shredded sharp cheddar cheese, grated Parmesan cheese, Dijon mustard, fresh lemon juice, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the cheeses are fully melted and the sauce is smooth and creamy. Taste and adjust seasonings if needed.
⏱️ 3 min - 6
Gently combine the par-cooked potatoes and broccoli with the cheese sauce in the prepared baking dish, ensuring everything is evenly coated.
⏱️ 2 min - 7
In a small bowl, toss the panko breadcrumbs with the 2 tablespoons of melted unsalted butter until evenly coated. Sprinkle the breadcrumb mixture evenly over the potato and broccoli bake.
⏱️ 2 min - 8
Bake for 25-30 minutes, or until the bake is bubbly and the topping is golden brown and crispy. If the topping browns too quickly, you can loosely cover it with foil.
⏱️ 30 min•🌡️ 375 - 9
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min