Save This comforting dish blends tender cubed potatoes and fresh broccoli florets enveloped in a creamy cheddar and mozzarella cheese sauce. The casserole is topped with a buttery breadcrumb crust and baked until golden and bubbly, creating a warm and satisfying main course perfect for family meals. Subtle spices like smoked paprika and ground mustard add depth, while simple prep and bake steps keep the process easy and approachable.
Discovering this cheesy potato and broccoli casserole was one of those happy accidents that turned into a go-to comforting dish for chilly evenings. Its rich flavors and melty cheese brought warmth to more than just the kitchen.
I remember the first time unexpected guests dropped by and I threw this casserole together with what I had—it nailed the perfect bubbly golden top and filled the whole house with that irresistible cheesy aroma.
Ingredients
- Yukon Gold or Russet potatoes: I always choose these for their creamy texture after baking, and cutting them into 1/2-inch cubes helps them cook evenly without falling apart.
- Broccoli florets: Fresh and bite-sized is the way to go here so they cook just right and keep a nice bite.
- Cheddar and mozzarella cheese: Sharp cheddar adds that bold cheesy punch while mozzarella brings a wonderful melt and stretchiness—balance is key!
- Unsalted butter and all-purpose flour: The base for our luscious sauce—unsalted lets me control the seasoning perfectly.
- Milk: Whole milk enriches the sauce making it creamy and smooth without heaviness.
- Seasonings: Salt, black pepper, smoked paprika, and a pinch of ground mustard lift the flavors subtly but meaningfully.
- Panko breadcrumbs: They create a crunchy topping that contrasts delightfully with the soft casserole.
Instructions
- Get Everything Ready:
- Preheat your oven to 375°F (190°C) and grease your baking dish so the casserole slides out easily later. Boil salted water and cook potatoes for 7 minutes before adding broccoli for 3 minutes—they should be tender but not mushy. Drain and set aside.
- Make the Cheese Sauce:
- Melt butter in a saucepan over medium heat and soften the finely chopped onion for 3 to 4 minutes until translucent, then add garlic for a minute to get that fragrant lift. Stir in flour, whisking constantly for a minute to avoid lumps. Gradually add milk, whisking continuously, and let it thicken for a few minutes until it coats the back of your spoon smoothly.
- Bring It All Together:
- Remove from heat and stir in shredded sharp cheddar, mozzarella, salt, pepper, smoked paprika, and mustard. Mix this velvety sauce with the potatoes and broccoli so every piece is coated in cheesy goodness.
- Prepare the Topping:
- Combine shredded cheddar, panko breadcrumbs, and melted butter in a small bowl—this will bake to a golden crunchy crust.
- Bake to Perfection:
- Transfer the mixture to your baking dish and sprinkle the topping evenly. Bake uncovered for about 25 to 30 minutes, watching until it bubbles and turns gorgeously golden. Let it rest five minutes to set before serving.
Save This dish quickly became more than just dinner; it was the centerpiece of cozy family dinners, celebrations of small wins, and a comfort after long days—each golden bite carries that warmth.
Keeping It Fresh
If you find your casserole sits in the fridge for a day or two, topping it again with a little extra cheese and breadcrumbs before reheating revives that fresh-baked magic and crunch that feels just right.
When You're Missing Something
Sometimes I swap out the broccoli for cauliflower or add cooked bacon pieces for a smoky punch—this dish is forgiving and eager to be improvised with whatever you have handy.
Serving Ideas That Clicked
Pairing this casserole with a crisp green salad or tangy cranberry relish brightens the plate and balances out the richness. Trust me, these small touches lift the whole meal.
- Remember to save some crispy topping for leftovers if possible—it makes reheating lovable.
- For a vegetarian twist, make sure to use veggie broth if swapping milk to non-dairy—trustworthiness counts.
- And never underestimate the power of a squeeze of lemon juice on the side to brighten flavors subtly.
Save Thanks for hanging out in the kitchen with me—wishing you cozy and cheesy moments with this recipe every time you make it!
Recipe Questions & Answers
- → What potatoes work best for this dish?
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Yukon Gold or Russet potatoes are ideal as they hold shape when boiled and offer a creamy texture perfect for baking.
- → Can I substitute cheeses in the sauce?
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Yes, swapping half the cheddar for Gruyère adds a nutty depth; mozzarella gives a smooth melt and stretchiness to the sauce.
- → How do I ensure the broccoli stays tender but not mushy?
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Boil the broccoli florets briefly, around 3 minutes, so they soften slightly without losing their vibrant color or texture.
- → What is the purpose of the breadcrumb topping?
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The buttery breadcrumb topping creates a crunchy golden crust that contrasts the creamy interior, adding texture and flavor.
- → Can the dish be prepared in advance?
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Yes, it can be assembled up to 24 hours ahead, refrigerated, then baked just before serving for convenience.
- → How can I make this dish gluten-free?
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Use gluten-free flour and breadcrumbs to maintain the creamy sauce and topping without gluten ingredients.
