A delicious, oven-baked casserole made with tender potato cubes, fresh broccoli, creamy garlic cheese sauce, and a golden melted cheese topping. Perfect for a family dinner, lunch, or a comforting vegetarian meal.
Preparation Time: 20 minutes
Cooking Time: 35–45 minutes
Total Time: Approximately 1 hour
Servings: 6
Cuisine: European-inspired
Cooking Method: Oven baked
Ingredients
For the vegetables
700 g potatoes, peeled and cut into small cubes
350 g fresh broccoli florets
1 small onion, finely chopped (optional)
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon dried oregano
For the creamy garlic cheese sauce
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups (480 ml) milk
½ cup (120 ml) cooking cream
3 garlic cloves, minced
1 cup (100 g) shredded mozzarella cheese
½ cup (50 g) grated cheddar cheese
½ teaspoon salt, or to taste
¼ teaspoon black pepper
½ teaspoon Italian seasoning
A pinch of nutmeg (optional)
For the topping
1 cup (100 g) shredded mozzarella cheese
¼ cup (25 g) grated cheddar cheese
1 tablespoon fresh parsley, chopped
A pinch of paprika
Instructions
Step 1: Prepare the potatoes
Wash, peel, and cut potatoes into bite-sized cubes.
Bring a large pot of salted water to a boil.
Add potatoes and cook for 7–9 minutes until slightly tender.
Drain thoroughly and set aside.
Do not overcook because the potatoes will continue cooking in the oven.
Step 2: Prepare the broccoli
Wash broccoli and separate it into medium-sized florets.
Bring water to a boil.
Add broccoli and cook for 2–3 minutes.
Drain and rinse briefly with cold water.
Set aside.
Step 3: Season the vegetables
Place potatoes and broccoli in a large mixing bowl.
Add olive oil, salt, black pepper, paprika, garlic powder, and oregano.
Toss gently until all vegetables are coated with seasoning.
Add chopped onion if desired.
Step 4: Prepare the creamy cheese sauce
Melt butter in a saucepan over medium-low heat.
Add minced garlic and cook for approximately 30 seconds.
Add flour and whisk for 1 minute.
Gradually pour in milk while whisking continuously.
Add cooking cream and stir until the sauce begins to thicken.
Add mozzarella and cheddar cheese.
Season with salt, black pepper, Italian seasoning, and nutmeg.
Stir until the cheese melts and the sauce becomes smooth and creamy.
Avoid boiling the sauce after adding cheese.
Step 5: Assemble the casserole
Preheat oven to 190°C (375°F).
Lightly grease a 9 × 13-inch baking dish.
Spread seasoned potatoes and broccoli evenly in the dish.
Pour the creamy cheese sauce over the vegetables.
Gently mix to distribute the sauce.
Sprinkle mozzarella and cheddar over the top.
Finish with a little paprika.
Step 6: Bake
Place the baking dish in the preheated oven.
Bake uncovered for 25–35 minutes.
Cook until the cheese is melted, bubbly, and golden brown.
For a deeper golden topping, broil for an additional 2–3 minutes, watching carefully.
Remove from the oven and rest for 5–10 minutes.
Garnish with fresh parsley and serve warm.
Nutrition Information
Estimated nutritional values per serving, based on 6 servings.
Nutrient
Amount
Calories
430 kcal
Protein
18 g
Carbohydrates
42 g
Total fat
22 g
Saturated fat
12 g
Dietary fiber
5 g
Sugar
6 g
Sodium
650 mg
Calcium
350 mg
Nut Information & Allergens
Peanuts: Not included.
Almonds: Not included.
Cashews: Not included.
Walnuts: Not included.
Pistachios: Not included.
Other tree nuts: Not required.
Gluten: Contains wheat flour.
Dairy: Contains milk, butter, cream, mozzarella, and cheddar.
Eggs: Not required.
Nut allergy precaution: Although this recipe contains no nuts as ingredients, always check packaged ingredient labels for potential nut traces and cross-contamination warnings. For severe allergies, use products verified as safe.
Frequently Asked Questions (Q&A)
Q1: Can I make this recipe without cooking cream?
Yes. Replace the cream with an additional ½ cup of milk. The sauce will still be delicious.
Q2: Can I use frozen broccoli?
Yes. Thaw frozen broccoli and drain it well before adding it to the casserole.
Q3: Which potatoes are best?
Yukon Gold or other waxy potatoes are excellent because they hold their shape after baking.
Q4: Can I prepare this casserole in advance?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake until thoroughly hot, allowing extra time if baking directly from the refrigerator.
Q5: Can I add chicken?
Absolutely. Add approximately 300 g of cooked, diced chicken breast before pouring in the sauce.
Q6: Can I use cheddar instead of mozzarella?
Yes. Cheddar, Gouda, or Monterey Jack can be used. The flavor and melting texture will vary.
Q7: How do I prevent the casserole from becoming watery?
Drain potatoes and broccoli properly.
Avoid overcooking the vegetables.
Make sure the cheese sauce is thick.
Bake uncovered.
Q8: How long can leftovers be stored?
Store in an airtight container in the refrigerator for 3–4 days. Reheat until piping hot throughout.
Q9: Can I freeze the casserole?
Yes. Freeze in airtight portions for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
Q10: Can I make this casserole healthier?
Yes. Use reduced-fat milk, reduce the cheese quantity, replace cream with milk, and increase the broccoli.