Broccoli and Potato Bake

Broccoli and Potato Bake is a delicious, creamy dish that beautifully combines the nutritious goodness of broccoli with the comforting taste of potatoes. This hearty recipe is perfect for a family meal, potluck, or as a side dish to accompany your favorite main course. With its rich flavors and cheesy topping, it’s sure to become a new favorite in your household.

Ingredients

• For the Dish:

  • 1 large broccoli (approximately 4 cups chopped)
  • 800 g potatoes (approximately 4 cups diced)
  • 40 g Parmesan cheese (about 1⁄3 cup grated)
  • 100 g Mozzarella cheese (about 1 cup shredded)
  • Vegetable oil (as needed)
  • Salt (to taste)

• For the Béchamel Sauce:

  • 50 g butter (about 1⁄4 cup)
  • 50 g flour (about 1⁄3 cup)
  • 500 ml milk (about 2 cups)
  • Salt (to taste)
  • 1/2 teaspoon rosemary

Directions

1. Prepare the Ingredients:

   • Wash the broccoli thoroughly and cut it into florets.
   • Peel the potatoes and cut them into slices.
   • Grate the Parmesan cheese.
   • Slice the Mozzarella cheese.

2. Cook the Broccoli and Potatoes:

   • Bring a pot of salted water to a boil.
   • Add the broccoli florets and cook for 2 minutes, then remove and set aside.
   • In the same pot, add the potato slices and cook for 7 minutes until they are slightly tender. Drain and set aside.

3. Make the Béchamel Sauce:

   • In a saucepan over low heat, melt the butter.
   • Add the flour and cook, stirring constantly for a few minutes to form a roux.
   • Gradually pour in the milk while stirring continuously to prevent lumps from forming.
   • Season with salt and rosemary, and continue cooking until the sauce thickens slightly.

4. Assemble the Dish:

   • Preheat the oven to 180°C (356°F).
   • Grease a baking dish with vegetable oil.
   • Layer the ingredients in the baking dish, starting with a layer of potatoes, then pour some of the béchamel sauce over them.
   • Add a layer of broccoli on top of the sauce and sprinkle with grated Parmesan cheese.
   • Repeat the layers until all ingredients are used, finishing with a layer of Mozzarella cheese on top.

5. Bake:

   • Place the baking dish in the preheated oven and bake for 35 minutes or until the cheese is melted and bubbly, and the top is golden brown.

6. Serve:

   • Once baked, remove from the oven and let it cool for a few minutes.
   • Serve hot, garnished with fresh herbs if desired.

Nutritional Information

• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Servings: Approximately 4-6 servings

Nutritional Information (per serving):

• Calories: 320 kcal
• Protein: 12 g
• Carbohydrates: 35 g
• Fat: 15 g
• Fiber: 4 g

Cooking Tips and Tricks

1. Use a Mandoline: To achieve evenly sliced potatoes, use a mandoline slicer. This ensures uniform cooking and a better texture in your bake.

2. Add Flavor to the Béchamel: Enhance the flavor of your béchamel sauce by adding nutmeg or garlic powder for a subtle kick.

3. Rest Before Serving: Allow the dish to rest for about 5 minutes after baking. This helps the layers set, making it easier to serve and enjoy.

Variations

1. Add Protein: For a heartier meal, consider adding cooked chicken or turkey to the layers for additional protein.

2. Vegetarian Twist: Substitute the broccoli with other vegetables like cauliflower or spinach for a different flavor profile and added nutrients.

With its creamy béchamel and cheesy topping, this Broccoli and Potato Bake stands out as a comforting dish that everyone will love. Enjoy it as a side or a main course, and feel free to experiment with your favorite ingredients!