Don’t Cook Broccoli Until You See This Recipe! Very Tasty and Quick!

Introduction

Get ready to elevate your broccoli game with this delicious and quick recipe! Say goodbye to bland and boring broccoli dishes because this recipe takes it to a whole new level of flavor and satisfaction. With the perfect combination of broccoli, potatoes, and cheesy béchamel sauce, this dish will become your new favorite!

Ingredients:

  • 1 broccoli (approximately 4 cups chopped)
  • Potatoes 800 g (approximately 4 cups diced)
  • Parmesan cheese 40g (about ⅓ cup grated)
  • Mozzarella 100g (about 1 cup shredded)
  • Vegetable oil (as needed)
  • Salt (to taste)

For the Béchamel sauce:

  • Butter 50 g (about ¼ cup)
  • Flour 50 g (about ⅓ cup)
  • Milk 500 ml (about 2 cups)
  • Salt (to taste)
  • Rosemary 1 half teaspoon

Instructions

  1. Prepare the Ingredients:
    • Wash the broccoli thoroughly and cut it into florets.
    • Peel the potatoes and cut them into slices.
    • Grate the Parmesan cheese.
    • Slice the Mozzarella cheese.
  2. Cook the Broccoli and Potatoes:
    • Bring a pot of salted water to a boil.
    • Add the broccoli florets and cook for 2 minutes, then remove and set aside.
    • In the same pot, add the potato slices and cook for 7 minutes until they are slightly tender. Drain and set aside.
  3. Make the Béchamel Sauce:
    • In a saucepan, melt the butter over low heat.
    • Add the flour and cook, stirring constantly, for a few minutes to form a roux.
    • Gradually pour in the milk while stirring continuously to prevent lumps from forming.
    • Season with salt and rosemary, and continue cooking until the sauce thickens slightly.
  4. Assemble the Dish:
    • Preheat the oven to 180°C (356°F).
    • Grease a baking dish with vegetable oil.
    • Start layering the ingredients in the baking dish: first, a layer of potatoes, then pour some of the béchamel sauce over the potatoes.
    • Add a layer of broccoli on top of the sauce, then sprinkle with grated Parmesan cheese.
    • Repeat the layers until all the ingredients are used up, ending with a layer of Mozzarella cheese on top.
  5. Bake:
    • Place the baking dish in the preheated oven and bake for 35 minutes or until the cheese is melted and bubbly, and the top is golden brown.
  6. Serve:
    • Once baked, remove from the oven and let it cool for a few minutes.
    • Serve the delicious broccoli and potato bake hot, garnished with fresh herbs if desired.

Conclusion

With its irresistible combination of tender broccoli, creamy potatoes, and cheesy béchamel sauce, this broccoli and potato bake is guaranteed to be a hit at your dinner table. Quick to prepare and bursting with flavor, it’s the perfect side dish or even a satisfying main course option!

Unique FAQs

  1. Can I use other cheeses in place of Parmesan and Mozzarella?
    • Yes, feel free to experiment with different cheeses according to your preference. Cheddar, Gruyère, or Swiss cheese would also work well in this recipe.
  2. Can I prepare this dish ahead of time and bake it later?
    • Yes, you can assemble the dish ahead of time and store it covered in the refrigerator. Simply bake it when ready to serve, adding a few extra minutes to the baking time if needed.
  3. Can I skip the béchamel sauce or use a store-bought one?
    • While the homemade béchamel sauce adds richness and flavor to the dish, you can certainly use a store-bought sauce if you prefer a quicker option. Just ensure it’s a sauce with a similar consistency.
  4. Can I add other vegetables to this dish?
    • Absolutely! Feel free to customize the recipe by adding other vegetables such as carrots, cauliflower, or bell peppers to the layers for extra color and flavor.
  5. Is this dish suitable for vegetarians?
    • Yes, this broccoli and potato bake is entirely vegetarian-friendly and makes for a hearty and satisfying meal option.
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