Cheesy Sausage Broccoli Potato Bake
Cheesy Sausage Broccoli Potato Bake
Ingredients
For the Bake
- 1 pound Italian sausage, ground, or casings removed
- 1 1/2 pounds potatoes, peeled and diced into 1/2-inch cubes (e.g., Yukon Gold or Russet)
- 4 cups broccoli florets, fresh or frozen
- 1 1/2 cups cheddar cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated
For the Cream Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk, whole or 2%
- 4 ounces cream cheese, softened
- 2 garlic, cloves, minced
- 1/2 yellow onion, small, finely diced
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
For the Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a spoon as it cooks, until it is fully browned. Drain any excess fat and transfer the cooked sausage to a large mixing bowl.
⏱️ 10 min - 3
Add the diced potatoes and broccoli florets to the bowl with the sausage. Toss gently to combine.
⏱️ 5 min
- 4
Using the same skillet (no need to clean it), melt 3 tablespoons of butter over medium heat. Add the finely diced yellow onion and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 5 min
- 5
Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min
- 6
Gradually whisk in the milk and chicken broth until the mixture is smooth. Bring to a gentle simmer, stirring frequently, until the sauce begins to thicken.
⏱️ 5 min
- 7
Reduce the heat to low. Stir in the softened cream cheese until it is completely melted and the sauce is smooth. Whisk in the Dijon mustard, salt, black pepper, and red pepper flakes (if using). Remove from heat.
⏱️ 3 min
- 8
Pour the prepared cream sauce over the sausage, potato, and broccoli mixture in the large bowl. Add 1 cup of the shredded cheddar cheese and all of the grated Parmesan cheese. Stir gently to ensure all ingredients are evenly coated.
⏱️ 3 min
- 9
Transfer the entire mixture into the prepared 9x13 inch baking dish, spreading it evenly.
⏱️ 2 min
- 10
In a small bowl, combine the panko breadcrumbs and 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the bake.
⏱️ 2 min
- 11
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the breadcrumb topping.
⏱️ 1 min
- 12
Bake for 30 to 35 minutes, or until the potatoes are tender, the sauce is bubbly, and the topping is golden brown. If the top browns too quickly, you can loosely cover it with foil.
⏱️ 35 min•🌡️ 375
- 13
Remove the bake from the oven and let it stand for 5 to 10 minutes before serving to allow the sauce to set.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Sausage Broccoli Potato Bake
Ingredients
For the Bake
- 1 pound Italian sausage, ground, or casings removed
- 1 1/2 pounds potatoes, peeled and diced into 1/2-inch cubes (e.g., Yukon Gold or Russet)
- 4 cups broccoli florets, fresh or frozen
- 1 1/2 cups cheddar cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated
For the Cream Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk, whole or 2%
- 4 ounces cream cheese, softened
- 2 garlic, cloves, minced
- 1/2 yellow onion, small, finely diced
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
For the Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a spoon as it cooks, until it is fully browned. Drain any excess fat and transfer the cooked sausage to a large mixing bowl.
⏱️ 10 min - 3
Add the diced potatoes and broccoli florets to the bowl with the sausage. Toss gently to combine.
⏱️ 5 min - 4
Using the same skillet (no need to clean it), melt 3 tablespoons of butter over medium heat. Add the finely diced yellow onion and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 5 min - 5
Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min - 6
Gradually whisk in the milk and chicken broth until the mixture is smooth. Bring to a gentle simmer, stirring frequently, until the sauce begins to thicken.
⏱️ 5 min - 7
Reduce the heat to low. Stir in the softened cream cheese until it is completely melted and the sauce is smooth. Whisk in the Dijon mustard, salt, black pepper, and red pepper flakes (if using). Remove from heat.
⏱️ 3 min - 8
Pour the prepared cream sauce over the sausage, potato, and broccoli mixture in the large bowl. Add 1 cup of the shredded cheddar cheese and all of the grated Parmesan cheese. Stir gently to ensure all ingredients are evenly coated.
⏱️ 3 min - 9
Transfer the entire mixture into the prepared 9x13 inch baking dish, spreading it evenly.
⏱️ 2 min - 10
In a small bowl, combine the panko breadcrumbs and 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the bake.
⏱️ 2 min - 11
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the breadcrumb topping.
⏱️ 1 min - 12
Bake for 30 to 35 minutes, or until the potatoes are tender, the sauce is bubbly, and the topping is golden brown. If the top browns too quickly, you can loosely cover it with foil.
⏱️ 35 min•🌡️ 375 - 13
Remove the bake from the oven and let it stand for 5 to 10 minutes before serving to allow the sauce to set.
⏱️ 10 min