Potato and Broccoli Supreme

Indulge in the comforting layers of flavor-packed goodness with this Potato and Broccoli Supreme, a hearty casserole that's perfect for weeknight dinners or special gatherings. Featuring tender russet potatoes and vibrant broccoli florets nestled in a velvety cheddar-Parmesan cheese sauce, this dish combines creamy textures with cheesy, savory satisfaction. A golden breadcrumb topping adds the perfect crunch, elevating this baked masterpiece to irresistible perfection. With hints of garlic and onion powder enhancing the rich sauce, every bite bursts with mouthwatering flavor. Easy to prepare and ready in just over an hour, this crowd-pleasing recipe is a surefire way to bring delicious comfort food to your table. Serve this versatile side or main with a sprinkle of fresh parsley for a restaurant-worthy finish!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 3 cups Broccoli florets
• 3 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 2 cups Whole milk
• 2 cups Cheddar cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 tablespoon Olive oil
• 1 cup Breadcrumbs
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel and thinly slice the potatoes into 1/8-inch rounds. Steam or boil them until just tender, about 8-10 minutes. Drain and set aside.

Step 3

Blanch the broccoli florets in boiling water for 2-3 minutes until bright green and slightly tender. Drain and immediately transfer to an ice bath to stop the cooking process. Drain again and pat dry.

Step 4

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux.

Step 5

Slowly pour in the milk while whisking to avoid lumps. Cook the mixture, stirring constantly, until it thickens, about 3-4 minutes.

Step 6

Reduce the heat to low and stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper until the cheese is fully melted and the sauce is smooth. Remove from heat.

Step 7

Grease a 9x13-inch baking dish with olive oil. Layer half of the potato slices evenly in the bottom of the dish.

Step 8

Spread half of the broccoli florets on top of the potato layer, then pour half of the cheese sauce over the vegetables.

Step 9

Repeat the layering process with the remaining potatoes, broccoli, and cheese sauce, ensuring the top layer is smooth and completely covered.

Step 10

In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil and a pinch of salt. Sprinkle the breadcrumbs evenly over the top of the dish.

Step 11

Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.

Step 12

Remove from the oven and let the dish rest for 5-10 minutes. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(2461.4g)

Amount per serving	% Daily Value*
Calories	3652.5

Total Fat 167.6g	0%
Saturated Fat 97.4g	0%
Polyunsaturated Fat 1.9g
Cholesterol 471.6mg	0%
Sodium 7297.6mg	0%
Total Carbohydrate 406.5g	0%
Dietary Fiber 32.7g	0%
Total Sugars 48.3g
Protein 166.3g	0%

Vitamin D 262.7IU	0%
Calcium 3489.4mg	0%
Iron 24.4mg	0%
Potassium 7851.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 17.5%

Carbs: 42.8%