This Broccoli and Potato Bake is a delicious and nutritious dish that’s perfect for any meal. Packed with fresh vegetables, creamy cheese, and a tangy yogurt sauce, it’s a family favorite that’s both satisfying and healthy. Whether you’re looking for a hearty breakfast, a wholesome lunch, or a comforting dinner, this bake has got you covered.
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 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 Potatoes:
- Season the cubed potatoes with salt, black pepper, and dried garlic. Fry them in olive oil until they are half-cooked. Set aside.
- Sauté Vegetables:
- In another pan, sauté the chopped onion in olive oil for 3 minutes.
- Add the grated carrot and fry for an additional 3 minutes.
- Add the mushrooms, season with salt, black pepper, basil, and dried garlic, and cook until golden brown. Set aside.
- Mix Eggs:
- In a bowl, whisk together the eggs, Greek yogurt or sour cream, milk, salt, and black pepper until well combined.
- Assemble the Bake:
- In a baking dish, layer the broccoli, fried potatoes, mushroom mixture, and cherry tomatoes.
- Pour the egg mixture evenly over the top.
- Bake:
- Preheat the oven to 180°C (350°F).
- Bake the dish for 25 minutes.
- Sprinkle with grated cheese and Parmesan, add fresh basil leaves, and increase the oven temperature to 200°C (400°F). Bake for another 15 minutes until the top is golden and bubbly.
- Prepare the Sauce:
- In a small bowl, mix together the Greek yogurt or sour cream, mayonnaise, grated cucumber, minced garlic, dill, and lime juice until well combined.
- Serve:
- Enjoy the broccoli and potato bake hot, served with the fresh cucumber and dill sauce on the side.
Serving Suggestions:
- Serve with a side of mixed green salad for a complete meal.
- Pair with crusty bread to soak up the delicious sauce.
- Add a sprinkle of red pepper flakes for a bit of heat.
Cooking Tips:
- Ensure the potatoes are half-cooked before baking to achieve the perfect texture.
- Use a mix of cheeses for a richer flavor.
- Feel free to add other vegetables like bell peppers or zucchini.
Nutritional Benefits:
- High in fiber from the broccoli, potatoes, and carrots.
- Rich in protein from the eggs and Greek yogurt.
- Packed with vitamins and minerals from the fresh vegetables.
Dietary Information:
- Vegetarian
- Gluten-free (ensure all ingredients, especially seasonings, are gluten-free)
- Can be made dairy-free by using dairy-free cheese and yogurt alternatives.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C (350°F) until warmed through.
Why You’ll Love This Recipe:
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- It’s a versatile dish that can be enjoyed at any meal.
- The combination of vegetables, cheese, and eggs makes it both nutritious and satisfying.
- The fresh cucumber and dill sauce adds a refreshing contrast to the savory bake.
- It’s easy to prepare and can be customized with your favorite veggies and cheeses.
Conclusion:
This Broccoli and Potato Bake with Fresh Sauce is a wholesome and flavorful dish that’s perfect for any occasion. Whether you’re looking for a comforting family dinner or a dish to impress guests, this recipe is sure to delight. Enjoy the blend of creamy, cheesy goodness with the fresh and tangy sauce for a meal that’s both satisfying and healthy.