How to Make a Delicious Russet Potato and Broccoli Casserole?

Q: Can I use frozen broccoli instead of fresh?
A: Yes, you can use frozen broccoli. Just ensure it’s thawed before adding it to the casserole to avoid excess moisture.

Q: What can I use instead of cheddar cheese?
A: You can use any cheese that melts well, such as mozzarella, Gouda, or a mix of your favorites for a different flavor profile.

Q: Can I make this casserole ahead of time?
A: Yes, you can assemble the casserole ahead of time and refrigerate it. Just add a few minutes to the baking time if you’re starting from cold.

Russet Potato and Broccoli Casserole Recipe

Stampa ricetta Pin Recipe

Note

Ingredients:

• 4 medium-sized russet potatoes, peeled and thinly sliced
• 2 cups fresh broccoli florets
• 1 1/2 cups milk
• 1 1/2 cups shredded cheddar cheese
• 3 cloves garlic, minced
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/4 cup breadcrumbs

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large saucepan, melt the butter over medium heat. Add garlic and sauté for 1 minute.
3. Whisk in flour and paprika until smooth. Gradually add milk, whisking constantly, until the mixture is thickened and bubbly.
4. Stir in salt, pepper, and 1 cup of shredded cheese until melted and combined.
5. Arrange half of the potatoes in the bottom of a greased casserole dish. Layer half of the broccoli on top of the potatoes. Repeat with another layer of potatoes and broccoli.
6. Pour the cheese sauce evenly over the potatoes and broccoli. Top with remaining cheese and breadcrumbs.
7. Bake for 1 hour, or until the potatoes are tender and the top is golden brown.

Nutrition:

• Calories: 435kcal
• Total Fat: 19g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 495mg
• Total Carbohydrates: 47g
• Dietary Fiber: 5g
• Sugar: 6g
• Protein: 19g