This broccoli potato bake is a comforting and crowd-pleasing casserole! It is a variation on the classic au gratin potato casserole. This broccoli potato bake recipe combines tender potatoes, nutritious broccoli, and an irresistible cream sauce. It is a rich and satisfying side or can hold its own as a vegetarian meal! It is similar to potato au gratin, but with the addition of yummy and colorful broccoli. The best part is you can start and finish it completely in your dutch oven (although I often use a second pan to boil my vegetables).
Ingredients
- 5 russet potatoes
- 4 cups broccoli florets
- 4 tbsp butter
- 3-4 garlic cloves, minced
- 2 tsp salt, divided
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp coriander
- 2 tbsp flour
- 125 ml half and half
- 200 ml whole milk
- 80 g colby jack or cheddar cheese, shredded, divided
- 1/2 cup breadcrumbs, divided
How to Make Dutch Oven Broccoli Potato Bake
Preheat the oven to 375 degrees F.
Clean and peel (if desired) the russet potatoes. Place the potatoes in a large pot and cover with cool water. Add 1 tsp and bring to a boil.
Once boiling, reduce heat and simmer for 10-15 minutes. The potatoes are ready when they can be easily pierced with a fork.
Remove the potatoes from the water and set aside. Pour the broccoli florets into the heated water and cook for 5-10 minutes or until tender. Once cooked, drain water and set the broccoli aside.
While the vegetables are cooking, prepare the sauce in a dutch oven. Heat the butter, garlic and seasonings over medium heat.
Once the butter is fully melted, add in the flour, half and half and milk. Reduce the heat and stir periodically for 10-15 minutes. The sauce will gradually thicken and is ready when the sauce coats the spoon.
Gradually stir in 50 g of the shredded cheese.
Once the potatoes have cooled, slice them into discs.
When the sauce is ready, stir in the broccoli, potato discs and 1/4 cup breadcrumbs. Toss until fully combined.
Top with the remaining breadcrumbs and shredded cheese.
Place the dutch oven into the preheated oven (uncovered). Bake for 15-20 minutes. The bake is ready when the cheese is melted and the mixture is bubbling.
Dutch Oven Broccoli Potato Bake
A comforting cheesy broccoli and potato gratin bake that the whole family will love!
16
servings10
minutes50
minutes300
kcal1
hourIngredients
5 5 russet potatoes
4 cups 4 broccoli florets
4 tbsp 4 butter
4 4 garlic cloves, minced
2 tsp 2 salt, divided
1 tsp 1 thyme
1 tsp 1 oregano
1 tsp 1 coriander
2 tbsp 2 flour
125 ml 125 half and half
200 ml 200 whole milk
80 g 80 colby jack or cheddar cheese, shredded, divided
1/2 cup 1/2 breadcrumbs, divided
Directions
- Preheat the oven to 375 degrees F.
- Clean and peel (if desired) the russet potatoes. Place the potatoes in a large pot and cover with cool water. Add 1 tsp and bring to a boil.
- Once boiling, reduce heat and simmer for 10-15 minutes. The potatoes are ready when they can be easily pierced with a fork.
- Remove the potatoes from the water and set aside. Pour the broccoli florets into the heated water and cook for 5-10 minutes or until tender. Once cooked, drain water and set the broccoli aside.
- While the vegetables are cooking, prepare the sauce in a dutch oven. Heat the butter, garlic and seasonings over medium heat.
- Once the butter is fully melted, add in the flour, half and half and milk. Reduce the heat and stir periodically for 10-15 minutes. The sauce will gradually thicken and is ready when the sauce coats the back of the spoon.
- Gradually stir in 50 g of the shredded cheese.
- Once the potatoes have cooled, slice them into discs.
- When the sauce is ready, stir in the broccoli, potato discs and 1/4 cup breadcrumbs. Toss until fully combined.
- Top with the remaining breadcrumbs and shredded cheese.
- Place the dutch oven into the preheated oven (uncovered). Bake for 15-20 minutes. The bake is ready when the cheese is melted and the mixture is bubbling.