Robyn's Potato Broccoli Bake

Indulge in comfort food perfection with Robyn's Potato Broccoli Bake, a hearty and wholesome casserole that’s perfect for family dinners, potlucks, or meal prepping. Featuring layers of tender russet potatoes, vibrant broccoli florets, and a velvety cheese sauce infused with sharp cheddar, Parmesan, and warm spices like garlic and onion powder, this dish delivers irresistible flavor in every bite. Topped with golden, crispy panko breadcrumbs for added crunch, this bake strikes the perfect balance between creamy and crisp textures. Ready in just an hour, this crowd-pleasing recipe is both satisfying and simple, ideal for busy weeknights or special occasions. Serve it as a vegetarian main or a versatile side, and don’t forget the fresh parsley garnish for a burst of color and freshness!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium-sized Russet potatoes
• 3 cups Broccoli florets
• 4 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 2 cups Milk
• 2 cups Sharp cheddar cheese, shredded
• 1 cup Parmesan cheese, grated
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 1 tablespoon Olive oil
• 1 cup Panko breadcrumbs
• 2 tablespoons Fresh parsley, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.

Step 2

Peel the potatoes and slice them into thin rounds, approximately 1/4-inch thick. Set aside.

Step 3

Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and 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 the raw flour smell dissipates, taking care not to brown.

Step 5

Slowly pour in the milk, whisking continuously, until the mixture thickens into a creamy consistency. Remove from heat and stir in the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper until smooth. Taste and adjust seasoning if necessary.

Step 6

Layer half of the potato slices evenly in the prepared baking dish. Spread half of the broccoli florets over the potatoes. Pour half of the cheese sauce over the layer, spreading it evenly.

Step 7

Repeat with the remaining potatoes, broccoli, and cheese sauce to create a second layer.

Step 8

In a small bowl, mix the olive oil with the panko breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Step 9

Bake in the preheated oven for 30-40 minutes, or until the potatoes are tender and the top is golden brown and crispy.

Step 10

Remove from the oven and let the dish cool for 5 minutes. Garnish with chopped parsley if desired before serving.

Nutrition Facts

Serving size	(1919.7g)

Amount per serving	% Daily Value*
Calories	3027.5

Total Fat 170.6g	0%
Saturated Fat 100.3g	0%
Polyunsaturated Fat 1.7g
Cholesterol 487.9mg	0%
Sodium 5881.7mg	0%
Total Carbohydrate 258.2g	0%
Dietary Fiber 22.1g	0%
Total Sugars 38.8g
Protein 144.9g	0%

Vitamin D 262.7IU	0%
Calcium 3392.1mg	0%
Iron 16.5mg	0%
Potassium 5046.7mg	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: 48.8%

Protein: 18.4%

Carbs: 32.8%