Potato Broccoli and Cheese Bake Oamc

Indulge in the comforting, oven-baked goodness of this Potato Broccoli and Cheese Bake, a hearty casserole designed for both immediate enjoyment and make-ahead meal prep (OAMC). Thinly sliced potatoes and tender broccoli florets are layered with a creamy, homemade cheddar cheese sauce, then topped with golden, crispy panko breadcrumbs and Parmesan for the perfect crunchy finish. This dish is a crowd-pleaser with rich flavors of garlic and black pepper, making it ideal as a vegetarian main course or a decadent side for any dinner party. Easily freeze it for later and enjoy the convenience of a ready-to-bake meal packed with cheesy, veggie-filled deliciousness. Perfect for busy weeknights or holiday feasts, this bake combines simplicity with comfort food flair!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 6 medium Potatoes
• 4 cups Broccoli florets
• 4 tablespoons Butter
• 3 tablespoons All-purpose flour
• 2 cups Milk
• 2 cups Shredded cheddar cheese
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Garlic powder
• 1 cup Panko breadcrumbs
• 0.5 cup Grated Parmesan cheese
• 2 tablespoons Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.

Step 2

Peel the potatoes and slice them thinly (about 1/8-inch thick). In a large pot of boiling salted water, cook the potato slices for 5-7 minutes until barely tender. Drain and set aside.

Step 3

In another pot of boiling salted water, blanch the broccoli florets for 2 minutes. Drain and plunge into ice water to stop cooking. Set aside.

Step 4

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden, stirring constantly.

Step 5

Gradually pour in the milk while whisking to create a smooth mixture. Cook for 3-5 minutes, stirring frequently, until the sauce thickens.

Step 6

Remove the saucepan from heat and stir in 1 3/4 cups of the shredded cheddar cheese, salt, black pepper, and garlic powder. Mix until the cheese is fully melted and the sauce is creamy.

Step 7

Layer half of the potato slices in the prepared baking dish. Top with half of the broccoli, then pour half of the cheese sauce evenly over the top. Repeat with the remaining potatoes, broccoli, and cheese sauce.

Step 8

In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil. Sprinkle this crumb mixture evenly across the top of the casserole.

Step 9

Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the sauce is bubbling.

Step 10

Let the casserole rest for 5-10 minutes before serving. If freezing for OAMC, allow the dish to cool completely, cover tightly with foil or plastic wrap, and freeze. To reheat, thaw overnight in the fridge and bake at 375°F (190°C) for 30-35 minutes until heated through.

Nutrition Facts

Serving size	(2483.2g)

Amount per serving	% Daily Value*
Calories	3459.4

Total Fat 172.6g	0%
Saturated Fat 92.8g	0%
Polyunsaturated Fat 4.4g
Cholesterol 457.7mg	0%
Sodium 5543.6mg	0%
Total Carbohydrate 360.9g	0%
Dietary Fiber 38.0g	0%
Total Sugars 46.2g
Protein 142.0g	0%

Vitamin D 223.7IU	0%
Calcium 3056.1mg	0%
Iron 19.8mg	0%
Potassium 7245.8mg	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: 43.6%

Protein: 15.9%

Carbs: 40.5%