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Easy • Sides

Simple Broccoli & Cheddar Potato Bake

A creamy, cheesy, and utterly delicious potato and broccoli casserole that's a perfect side dish or light vegetarian meal.

Prep
15 min
Cook
30 min
Servings
6
Level
Easy
Simple Broccoli & Cheddar Potato Bake

Say hello to your new favorite comfort food side dish (or even a light meal on its own!). This Simple Broccoli & Cheddar Potato Bake combines tender potatoes, vibrant broccoli, and a dreamy cheese sauce into one incredibly satisfying dish. It’s easy to make and always a crowd-pleaser!

Ingredients

Yield: 6 servings

Main

  • 2 lbs Yukon gold or red potatoes, peeled and cut into 1/2-inch cubes
  • 3 cups broccoli florets (about 1 large head)
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk (whole or 2%)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp mustard powder (optional, enhances cheese flavor)
  • Salt and black pepper to taste
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/4 cup panko breadcrumbs (optional, for topping)

Preparation

  1. Step 1

    Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

  2. Step 2

    Place cubed potatoes in a large pot of salted cold water. Bring to a boil and cook for 5-7 minutes, until just tender but still firm. Add broccoli florets to the pot for the last 2-3 minutes of cooking. Drain well.

  3. Step 3

    While potatoes and broccoli cook, make the cheese sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to form a roux.

  4. Step 4

    Gradually whisk in milk, a little at a time, until smooth. Continue to whisk until the sauce thickens and comes to a gentle simmer, about 3-5 minutes. Stir in garlic powder, onion powder, mustard powder (if using), salt, and pepper.

  5. Step 5

    Remove from heat and stir in 1 1/2 cups of shredded cheddar cheese until melted and smooth.

  6. Step 6

    Gently combine the drained potatoes and broccoli with the cheese sauce in the baking dish. Top with the remaining 1/2 cup of shredded cheddar cheese and panko breadcrumbs (if using).

  7. Step 7

    Bake for 20-25 minutes, or until bubbly and the topping is golden brown. Let stand for a few minutes before serving.

Tips

  • For a slightly healthier twist, use milk instead of heavy cream in the sauce.
  • Add a pinch of nutmeg to the cheese sauce for an extra layer of warmth and flavor.
  • You can prep the potatoes and broccoli ahead of time and store them in the fridge, then assemble and bake when ready.

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