Cheesy Potato Broccoli Casserole (Printable Version)
Tender potatoes and broccoli coated in rich cheese sauce baked until golden and bubbly.
# What You'll Need:
→ Vegetables
01 - 1.5 lbs Yukon Gold or Russet potatoes, peeled and cut into 1/2-inch cubes
02 - 3 cups broccoli florets, cut into bite-sized pieces
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Cheese Sauce
05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1.5 cups whole milk
08 - 1 cup shredded sharp cheddar cheese
09 - 1/2 cup shredded mozzarella cheese
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp smoked paprika (optional)
13 - 1/4 tsp ground mustard (optional)
→ Topping
14 - 1/2 cup shredded cheddar cheese
15 - 1/2 cup panko or regular breadcrumbs
16 - 1 tbsp unsalted butter, melted
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add potatoes and cook 7 minutes. Add broccoli and cook 3 minutes more until tender. Drain and set aside.
03 - In a medium saucepan, melt butter over medium heat. Cook chopped onion 3–4 minutes until softened. Add garlic and cook 1 minute more.
04 - Stir in flour and cook, whisking constantly, for 1 minute. Gradually whisk in milk and cook 3–5 minutes until thickened.
05 - Remove from heat. Stir in shredded cheddar, mozzarella, salt, black pepper, smoked paprika, and ground mustard until smooth.
06 - In a large bowl, combine potatoes, broccoli, and cheese sauce. Mix to coat evenly. Transfer mixture to prepared baking dish.
07 - In a small bowl, mix cheddar cheese, breadcrumbs, and melted butter. Sprinkle evenly over casserole.
08 - Bake uncovered for 25–30 minutes until bubbly and golden on top. Let rest 5 minutes before serving.
# Expert Advice:
01 -
- This casserole feels like a warm hug on a plate, perfect for sharing with friends and family.
- The blend of tender potatoes and fresh broccoli with a rich cheese sauce makes it an instant favorite every time.
02 -
- Don’t overcook the broccoli when boiling; it should stay bright green and just tender to keep its texture in the casserole.
- Whisk the milk into the roux slowly to avoid any lumps—this step makes or breaks the silky cheese sauce.
03 -
- Use freshly shredded cheese for better melting and richer flavor than pre-shredded bags.
- Letting the casserole rest for at least 5 minutes locks in the creamy texture and makes serving neat slices easier.