American-Style Vegetarian Potato Casserole with Broccoli and Cheese Recipe
This casserole is similar to popular US-style casseroles – everything goes into one dish and the oven does the rest. Potatoes, broccoli and cheese create a hearty, homely meal that’s perfect for a family lunch or dinner. The flavor is like a mix of mashed potatoes and baked broccoli in a cheese sauce.
Prep Time
25 min
Cook Time
35 min
Total Time
60 min
Servings
4
Ingredients
- potatoes - 800 g
- broccoli - 300 g
- cheese grated, e.g. cheddar - 150 g
- milk - 150 ml
- cream - 80 ml
- butter - 30 g
- garlic - 2 cloves
- paprika sweet or smoked - 1 teaspoon
- salt
- black pepper freshly ground
Main Ingredient:
potatoes
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with butter.
- Peel the potatoes and slice them into thin rounds about 3–4 mm thick. Divide the broccoli into small florets and slice the thicker stem into thin pieces.
- Bring a pot of water with 1 teaspoon of salt to a boil. Add the broccoli and cook for 2–3 minutes, until slightly softened but still firm and bright green. Drain and rinse with cold water.
- In a saucepan, gently heat the milk with the cream, butter and finely chopped garlic over low heat until the butter melts. Do not let it boil. Add half of the grated cheese, the paprika, salt and pepper, stirring until the cheese melts and you have a smooth sauce.
- Arrange a layer of potatoes on the bottom of the baking dish, slightly overlapping the slices. Lightly season with salt. Top with some of the broccoli. Pour over some of the cheese sauce.
- Repeat the layers – potatoes, broccoli, sauce – until you use up all the ingredients. Finish with a final layer of potatoes and pour over the remaining sauce.
- Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil, sprinkle the top with the remaining grated cheese and bake for another 10–15 minutes, until the cheese is nicely browned and the potatoes are tender when pierced with a knife.
- After removing from the oven, let the casserole rest for 10 minutes so it firms up slightly and is easier to slice.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftover casserole covered in the fridge for up to 3 days. Reheat in the oven or microwave until hot all the way through; if it seems dry, cover with foil or add a splash of milk before reheating.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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