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.
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