This Potato Broccoli Casserole is the ultimate family-friendly comfort food. Layers of tender potatoes and fresh broccoli are baked in a creamy custard and topped with golden bubbling cheese. It’s simple, hearty, and perfect for both busy weeknights and cosy Sunday dinners. Serve it as a vegetarian main or as a cheesy side dish. Either way, it’s a recipe for adults and kids alike.
Ingredients for my Potato Broccoli Casserole
This vegetarian New Potato and Broccoli Bake is a side dish that the whole family will enjoy. With tender vegetables, a rich, custard-like sauce and a bubbling golden cheese topping, it’s comfort food at its best. And the best part? It comes together with just a handful of simple, everyday ingredients.
- Potatoes – I love using new potatoes with the skins left on for extra texture and nutrients. If you’re working with larger potatoes, cook them whole and peel afterwards for a softer bite. Waxy potatoes are your best bet here because they hold their shape beautifully in the bake.
- Broccoli – fresh, green and the perfect balance to the richness. I blanch it for just 3 minutes so it keeps its colour and a bit of bite in the oven. Prefer softer broccoli? Cook it a little longer — and here’s a tip: a pinch of baking soda in the cooking water keeps it bright green.
- Eggs, milk and double cream – whisked together into a silky base that holds everything in place. The eggs give it a quiche-like texture and a little extra protein, while leaving them out makes for a looser, saucier filling.
- Cornflour – just a touch ensures the custard sets up nicely.
- Nutmeg – a little goes a long way, adding subtle warmth and depth.
- Cheese – Parmesan for sharp flavour and Gruyère, Comté or Gouda for that golden, melty topping we all love. It’s essential to grate the cheese fresh from the block for the best flavour and consistency. Pre-grated Parmesan often contains additives that can stop the cheese from melting smoothly.
- Salt and pepper – season generously; potatoes soak up flavour and really come alive with enough seasoning.
How to Make Cheesy Potato and Broccoli Bake
What I love most about casseroles is how easy they are to prepare and this Potato Broccoli Casserole recipe is no exception. You can assemble it ahead of time, and it tastes just as good the next day, which makes it perfect for meal prep or family dinners. The exact quantities are below in the recipe card, but here’s a quick look at just how simple this potato broccoli casserole is to make.
- Cook the vegetables – Start the potatoes in cold salted water and simmer until nearly tender. Drop in the broccoli for the last few minutes so it stays bright and crisp.
- Whisk the custard – Combine eggs, cream, milk, Parmesan, nutmeg, and seasoning into a smooth, savoury base.
- Assemble and bake – Layer the broccoli and potatoes in a buttered baking dish or ovenproof skillet, pour over the custard, top with cheese, and bake until golden, bubbling, and set.
Potatoes: Skin On or Off?
When it comes to boiling potatoes for a casserole, I almost always cook them with the skin on. It locks in flavour and nutrients, helps the potatoes hold their shape, and keeps them from soaking up too much water. Once they’re tender, the skins slip off easily, leaving perfectly cooked potatoes ready to cut into chunks.
Of course, you’ll find some recipes that call for peeling and dicing the potatoes before cooking. That method works too, but the potatoes tend to absorb more water, and sometimes fall apart in the bake. It’s a bit faster, but the flavour isn’t quite the same.
How to Vary This Potato Broccoli Casserole
One of the best things about this Potato and Broccoli Bake is how easy it is to adapt to whatever you have on hand. Here are a few favourite twists:
- With chicken – Shredded rotisserie chicken or leftover roast chicken makes this bake even heartier. Just add it in with the potatoes and broccoli before adding the egg and cream filling.
- With bacon – Crispy fried bacon brings a smoky, savoury kick. Sprinkle it over the vegetables before pouring in the custard or scatter it across the top with the cheese.
- Cheese swap – Mix and match your cheeses or try another type such as cheddar or emmental.
Why You’ll Love This Family-Friendly Casserole
- Comfort food at its best – creamy, cheesy and deeply satisfying.
- Family-friendly – mild flavours, plenty of cheese and familiar ingredients mean even picky eaters will dig in.
- Flexible – serve it as a vegetarian main or pair it with roasted meats, chicken, or fish as a side.
- Great for meal prep – assemble ahead, bake later, or enjoy leftovers the next day.
- Customisable – mix up the cheeses or swap in other veggies like cauliflower, spinach or leeks.
If you enjoyed this Potato and Broccoli Bake, you might also love some of my other comforting casserole-style recipes. Try the baked penne with mushrooms and spinach for a cosy pasta dish, or my Mediterranean potato bake for a sunny, herb-packed twist on potatoes. A vegetable pot pie with sweet potato is always a winner with its golden puff pastry top, while baked pasta with peas, chicken and prosciutto brings hearty, creamy comfort. And for something truly indulgent, don’t miss the baked gnocchi with salsiccia, which is full of rich Italian flavour.
Broccoli fans should also check out some of my other favourite recipes featuring this versatile vegetable. You might enjoy this pasta salad with broccoli, or my recipe for roasted broccoli with prosciutto, or another favourite broccoli pasta salad. All are simple, flavourful ways to bring more broccoli to the table.
Potato Broccoli Casserole
Fast to prepare and easy to make Potato Broccoli Casserole with new potatoes, broccoli, a creamy custard sauce and a golden layer of melted cheese. Comforting, and perfect as a vegetarian main or side.
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Ingredients
- 600 g new potatoes, scrubbed clean (e.g. Annabelle variety)
- 300 g broccoli florets (about 1 medium to large head)
- A little butter, for greasing
- 1 tablespoon cornstarch
- 200 ml whole milk
- 3 large eggs
- 200 g double cream
- 1 pinch freshly grated nutmeg, freshly grated
- 30 g freshly grated Parmesan cheese
- 100 g freshly grated cheese (such as Gruyère, Comté, Gouda, Cheddar or similar melting cheese)
- Sea salt and freshly ground black pepper, to taste
Method
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Preheat the oven: Preheat the oven to 180°C (160°C fan) / 350°F. Lightly butter a medium baking dish (approx. 20×30 cm) or a 26 cm ovenproof skillet, then set aside.
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Cook the vegetables: Place the whole potatoes in a large pan of cold salted water, then bring to a boil. Simmer until just tender (12–15 minute), then remove them with a slotted spoon. Add the broccoli florets to the same pot and cook for about 3 minutes. Drain and rinse under cold water to keep their bright green colour.
Peel the potatoes (or leave the skins on for extra nutrients) and cut into chunks. Arrange the potatoes and broccoli evenly in the baking dish.
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Prepare the custard mixture: In a bowl, whisk together the cornstarch with a little of the milk until smooth. Whisk in the eggs, then add the remaining milk, cream, nutmeg, salt, pepper, and Parmesan. Whisk until well combined.
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Assemble the bake: Pour over the custard mixture. Sprinkle with the grated cheese.
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Bake: Bake in a preheated oven for 30–35 minutes, until golden and just set in the middle. For extra browning, place under the grill for 1–2 minutes at the end. Let rest for 5–10 minutes before serving. Enjoy!
Notes
- Potatoes: Waxy potatoes such as Annabelle work best, as they hold their shape. Semi-waxy varieties are a good substitute, but avoid floury potatoes which will fall apart.
- Tip for broccoli: Adding a pinch of baking soda (Natron) to the cooking water helps the broccoli keep its bright green colour. Serving ideas:
- This vegetarian potato and broccoli bake makes a delicious main dish, or serve it as a side with fish or meat.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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