Broccoli and Potato Bake

This Broccoli and Potato Bake is a hearty and comforting dish that’s perfect as a main course or side dish. Tender potatoes and broccoli are paired with a creamy cheese sauce, topped with mozzarella, and baked to golden perfection. A refreshing yogurt-based dressing adds a flavorful finishing touch.

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

For the Bake:

• Broccoli: 1 large head, cut into florets
• Potatoes: 500 g (17.6 oz), peeled and diced
• Salt: 2 teaspoons, divided
• Butter: 55 g (2 tablespoons)
• Flour: 50 g (2 tablespoons)
• Milk: 2 cups (500 ml)
• Parmesan Cheese: 40 g (1.4 oz), grated
• Nutmeg: 1/2 teaspoon
• Olive Oil: For greasing the dish
• Mozzarella: 1 cup, shredded

For the Dressing:

• Greek Yogurt or Sour Cream: 2 tablespoons
• Mayonnaise: 1 tablespoon
• Garlic: 1 clove, minced
• Fresh Dill and Parsley: 1 tablespoon each, chopped

Directions

Prepare the Potatoes and Broccoli:

1. Preheat your oven to 180°C (350°F).
2. Boil the diced potatoes in salted water (1 teaspoon salt) for 7 minutes. Drain and set aside.
3. Blanch the broccoli florets in boiling salted water for 2-3 minutes, then drain and set aside.

Make the Cheese Sauce:
4. In a saucepan over medium heat, melt the butter.
5. Add the flour and whisk continuously for 1-2 minutes to form a roux.
6. Gradually whisk in the milk, ensuring no lumps form. Cook until the sauce thickens.
7. Stir in Parmesan cheese, nutmeg, and 1 teaspoon of salt. Remove from heat.

Assemble the Bake:
8. Grease a baking dish with olive oil.
9. Layer the cooked potatoes and broccoli evenly in the dish.
10. Pour the cheese sauce over the vegetables, ensuring they are well coated.
11. Sprinkle shredded mozzarella over the top.

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