This Broccoli and Potato Bake is a testament to the beauty of simple, wholesome ingredients coming together to create a dish that’s both comforting and satisfying. The golden potatoes, tender broccoli, and savory mushrooms, all nestled under a bubbling layer of cheese, make each bite a harmonious blend of flavors and textures. It’s a dish that speaks to the heart, perfect for those weekends when you want to slow down and savor the joy of cooking and sharing a meal with loved ones.
Beyond its delicious taste, this bake is a vibrant showcase of nutrition and comfort. It’s a reminder of the magic that happens in the kitchen when you combine fresh ingredients with a sprinkle of love. Whether you’re gathering around the table with family or enjoying a quiet meal by yourself, this Broccoli and Potato Bake is more than just food; it’s a celebration of life’s simple pleasures.
Preparation Time
- Prep Time: 30 minutes
- Cooking Time: 40 minutes
- Total Time: 70 minutes
Ingredients
- 1 broccoli
- Salt to taste
- 4 potatoes, cubed
- Olive oil for frying
- Black pepper to taste
- Dried garlic to taste
- 1 onion, chopped
- 1 carrot, grated
- 400g (14.10oz) mushrooms, sliced
- Basil to taste
- 4 eggs
- 100g (3.52oz) Greek yogurt or sour cream
- 1/2 cup (100 ml) milk
- Cherry tomatoes, halved
- 150g (5.29oz) cheese, grated
- A small piece of Parmesan cheese, grated
- Fresh basil leaves for garnish
For the Sauce:
- 1 tablespoon Greek yogurt or sour cream
- 1 tablespoon mayonnaise
- 1 cucumber, grated
- 1 clove of garlic, minced
- Dill to taste
- Juice of 1/2 lime
Directions
Prep the Broccoli
- Soak the broccoli in boiling water with 1 tablespoon of salt for 10-15 minutes. Drain and set aside.
Cook the Potatoes
- Season cubed potatoes with salt, black pepper, and dried garlic. Fry in olive oil until half cooked. Set aside.
Sauté the Vegetables
- In another pan, sauté chopped onion in olive oil for 3 minutes. Add grated carrot and fry for 3 more minutes.
- Add sliced mushrooms, season with salt, black pepper, basil, and dried garlic. Cook until golden. Set aside.
Mix the Eggs
- In a bowl, whisk together eggs, Greek yogurt or sour cream, milk, salt, and black pepper.
Assemble the Bake
- In a baking dish, layer broccoli, fried potatoes, mushroom mixture, and cherry tomatoes. Pour the egg mixture over the top.
Bake
- Preheat oven to 180°C (350°F). Bake for 25 minutes.
- Sprinkle with grated cheese and Parmesan, add fresh basil leaves, and bake at 200°C (400°F) for another 15 minutes.
Prepare the Sauce
- In a small bowl, mix Greek yogurt or sour cream, mayonnaise, grated cucumber, minced garlic, dill, and lime juice.
Serve
- Serve the broccoli and potato bake hot, with the fresh sauce on the side.
Nutritional Information
- Calories: 350 kcal per serving
- Servings: 4 servings
Serving Suggestions
- Enjoy this bake as a main dish with a fresh side salad.
- Perfect for a family dinner or a gathering with friends.
Cooking Tips
- Ensure the potatoes are well-seasoned before frying for maximum flavor.
- You can add more vegetables like bell peppers or spinach for extra nutrition.
Nutritional Benefits
- Broccoli is high in vitamins and minerals.
- Potatoes provide a good source of carbohydrates and fiber.
- Greek yogurt adds protein and probiotics.
Dietary Information
- Vegetarian
- Can be made gluten-free by ensuring all ingredients are gluten-free.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
- Simple and wholesome ingredients.
- Comforting and satisfying.
- Perfect for slow weekends and family meals.
Conclusion
This Broccoli and Potato Bake is more than just a meal; it’s a celebration of the magic that happens in the kitchen when fresh ingredients are combined with love. Enjoy this nutritious and delicious dish with your loved ones and savor the simple pleasures of life.