Potato And Broccoli Bake
Potato And Broccoli Bake is a quick and easy roast potato side dish. With chunks of broccoli, potatoes, a seasoned cream sauce and cheese.
Servings: 8
Calories: 341kcal
Ingredients
- 6 large potatoes this is approx 1,2kg or 2 pounds ,Note 1
- ½ large onion skin peeled and diced, Note 2
- 1 head broccoli stem removed and chopped into florets, this will be approximately 2 cups of chopped broccoli, Note 3
Cream Sauce
- 2 cups/500 ml heavy cream Note 4
- 1 teaspoon garlic powder Note 5
- 1 teaspoon dried thyme Note 6
- ½ teaspoon black pepper Note 7
- ¼ teaspoon salt also Note 7
Cheese Topping
- 1 cup mozzarella cheese freshly grated using a hand held box grater, Note 8
- 1 cup colby cheese freshly grated using a hand held box grater, Note 9
Garnish:
- flat leaf parsley stems removed, leaves finely chopped
Instructions
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Potatoes: use a vegetable peeler and cutting board to peel the potatoes and then discard the skins. Next use a mandolin to thinly slice the potatoes.
- Cream sauce: add the cream, garlic powder, dried thyme, salt and pepper to a medium sized jug and use a spoon to whisk until consistently combined.
- Combine: add the sliced potatoes, diced onion and broccoli florets to a large mixing bowl. Then use a wooden spoon to stir and combine.
- Sauce: next pour the cream sauce over the potatoes, onion and broccoli and again use the wooden spoon to stir and combine.
- Baking dish: grease a large baking dish with cooking oil. Then transfer the combined cream and potato mixture into the baking dish. Push any broccoli florets under the potatoes and make the top a reasonably flat surface.
- Oven bake: place the potato and broccoli bake into the oven on the middle shelf. Let it bake (uncovered) for 50 minutes. Whilst the cooking time is up, use oven mitts to remove the baking dish and place it onto a heatproof surface. Then use a skewer inserted directly down into the thickest part of the potatoes. It there is any resistance pop it back into the oven for a little bit longer. If the skewer goes straight down with no resistance then top with the mozzarella, followed by the colby cheese. Return the potato bake (with cheese topping) to the oven for a further 10 minutes. Let the cheese melt and turn holden brown in parts.
- To serve: once the cheese has melted, use the oven mitts to remove the potato bake from the oven and place it onto a heatproof surface. Let it sit (it thickens during this time) for about 5 minutes. Once there are no visible bubbles sprinkle some chopped parsley over the top and then place it onto the table with a large spoon for serving.
Video
Notes
- Note 1- Potatoes: we use white washed potatoes and peel the skins.
- Note 2 - Onion: skin peeled and diced. We use ½ of a large onion.
- Note 3 - Broccoli: as you can see from the photo above, we want to use a whole head of broccoli. We do trim the chunky stem off and them make florets from the rest.
- Note 4 - Cream: we use heavy cream as the basis for the creamy potato bake sauce.
- Note 5 - Garlic powder: this gets added to the cream as a means to season the cream sauce.
- Note - 6 Thyme: we use a little bit of dried thyme as our herb in the potato bake.
- Note 7 - Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe. Cooking salt or kosher salt is the best choice over table salt.
- Note 8 - Mozzarella: the 1st of our cheese for the cheese topping. This cheese gives the 'cheese pull' effect over the potatoes. It is not however, known for having a bold cheese flavor, it is more subtle and creamy.
- Note 9 - Colby cheese: this is the cheese that we use to bring flavor to the cheese topping. It is a great melting cheese and pairs exceptionally well with the mozzarella cheese.
Nutrition
Calories: 341kcal | Carbohydrates: 9g | Protein: 11g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 94mg | Sodium: 302mg | Potassium: 349mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1612IU | Vitamin C: 69mg | Calcium: 264mg | Iron: 1mg