Creamy Cheesy Broccoli and Potato Bake

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Creamy Cheesy Broccoli and Potato Bake

Creamy Cheesy Broccoli and Potato Bake

Soft vegetables baked in a smooth, savory sauce with a golden cheese topping

 

This comforting broccoli and potato bake combines tender vegetables with a creamy, well-seasoned sauce and a lightly golden cheese layer. It works beautifully as a main dish with a salad or as a satisfying side for family meals. Every step is simple, and the result is rich, balanced, and comforting without being heavy.

 

Ingredients

For the Vegetable Base

Broccoli – 1 large head, cut into small florets

Provides freshness, color, and a mild earthy flavor.

 

Potatoes – 2 to 3 medium, peeled and thinly sliced

Create structure and softness once baked.

 

Onion – 1 medium, finely diced

Adds gentle sweetness and depth.

 

Olive oil or butter – 2 tablespoons

Used for sautéing and flavor.

 

Salt and black pepper – to taste

For the Creamy Sauce

Large eggs – 3

Help the bake set into neat slices once cooked.

 

Heavy cream or Greek yogurt – 200 ml (about ¾ cup)

Cream gives richness; yogurt gives a lighter, slightly tangy finish.

 

Garlic powder – ½ teaspoon

or fresh garlic – 2 cloves, finely minced

 

Paprika – ½ teaspoon

Adds gentle warmth and color.

 

Dried herbs – 1 teaspoon

Thyme or oregano work especially well.

For the Topping

  • Shredded cheese – 150 g (about 1½ cups)
    Mozzarella for stretch, cheddar for flavor, or a mix of both.

Equipment Needed

  • Saucepan

  • Frying pan

  • Mixing bowl

  • Whisk

  • Baking dish (round or rectangular)

Step-by-Step Instructions

1. Prepare the Oven and Vegetables

  • Preheat your oven to 375°F (190°C).

  • Bring a large pot of lightly salted water to a gentle boil.

2. Pre-Cook the Potatoes and Broccoli

Add the sliced potatoes to the boiling water and cook for about 5 minutes until just tender.

 

Add the broccoli florets to the same pot during the last 2 minutes.

 

Drain everything thoroughly and set aside.

 

This step ensures the vegetables finish cooking evenly in the oven.

3. Cook the Onion

Heat the olive oil or butter in a pan over medium heat.

 

Add the diced onion and cook gently for 4–5 minutes, stirring occasionally, until soft and lightly golden.

 

Remove from heat.

 

4. Layer the Vegetables

Lightly grease your baking dish.

 

Arrange the potatoes and broccoli evenly in the dish.

 

Scatter the cooked onions throughout the layers.

 

Season lightly with salt and black pepper.

 

5. Make the Creamy Sauce

In a medium bowl, add the eggs, cream (or yogurt), garlic, paprika, and dried herbs.

 

Whisk until smooth, well blended, and lightly airy.

 

6. Bake the Dish

Pour the sauce evenly over the vegetables.

 

Gently tap the dish on the counter to help the sauce settle.

 

Cover with foil and bake for 20 minutes.

7. Add the Cheese Topping

Remove the foil.

 

Sprinkle the shredded cheese evenly over the surface.

 

Return to the oven uncovered and bake for 10–15 minutes, until the cheese is melted and lightly golden.

 

8. Rest and Serve

Remove from the oven and let the bake rest for 5 minutes.

 

This helps the layers settle and makes slicing easier.

 

Cut into portions and serve warm.

 

Serving Suggestions

Serve with a fresh green salad

 

Pair with roasted vegetables or crusty bread

 

Enjoy as a main dish or hearty side

 

Storage Tips

Store covered in the refrigerator for up to 3 days

 

Reheat gently in the oven or microwave until warmed through

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