Creamy Broccoli and Potato Bake
A creamy oven-baked dish combining diced potatoes, broccoli florets, and cheddar cheese sauce, perfect for a cozy dinner.
Ingredients
Main Ingredients
- 2 lb Diced potatoes Cut evenly
- 3 cups Broccoli florets
- 2 cups Cheddar cheese sauce
- 1.5 cups Heavy cream
- 3 cloves Garlic Minced
- 0.5 cup Bacon bits Fully cooked
- to taste Salt To taste after adding sauces and cheese
Instructions
Preparation
- Cut the potatoes into even pieces and parboil until nearly tender, then drain well.
- Prepare all the components before assembling the dish.
Baking
- Preheat the oven to 375°F and grease the baking dish.
- Parboil the diced potatoes until nearly tender. Steam the broccoli until just tender and drain both well.
- Warm the cheddar sauce with the cream and garlic over low heat.
- Fold in the potatoes, broccoli, and cooked bacon.
- Transfer the mixture to the greased baking dish and bake for 20–25 minutes, until the sauce bubbles and the potatoes are tender throughout.
- Continue baking as necessary until the center is hot and the edges are bubbling. Potatoes should be tender when pierced with a knife.
- If the topping browns too quickly, cover loosely with foil.
- Rest for 10 minutes before serving.
Notes
For a better bake, warm dairy gently and stir until smooth. Add a splash of milk or pasta water if the sauce becomes too thick. Refrigerate leftovers promptly and reheat until hot throughout.