A hearty and nutritious dish combining creamy mashed potatoes, crisp-tender broccoli, and a delicious Greek yogurt sauce. Perfect as a main course or a side dish, this bake is a healthy and comforting option for any meal.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
For the Broccoli and Potato Bake:
- 1 kg (about 4–5 medium potatoes or 4 cups mashed) potatoes
- Salt, to taste
- 1 head (about 3 cups florets) broccoli
- ½ teaspoon salt (for boiling broccoli)
- ½ teaspoon sugar (for boiling broccoli)
- 1 medium onion (about 1 cup, chopped)
- Olive oil (about 2 tablespoons, for sautéing and baking)
- 100 g (½ cup) shredded cheese (cheddar, mozzarella, parmesan, or a blend)
- ¼ cup total fresh parsley and dill, chopped
- 1 large egg
- Black pepper, to taste
- Garlic powder, to taste
- 2–3 tablespoons Greek yogurt
For the Greek Yogurt Sauce:
- 60 g (2 tablespoons) mayonnaise
- 2 tablespoons Greek yogurt
- 1 cucumber, finely chopped or grated (about ½ cup)
- 1 tablespoon fresh dill, chopped
Directions
- Prepare the Potatoes:
- Peel and chop the potatoes into bite-sized chunks. Place them in a pot, cover with water, and add a pinch of salt.
- Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until tender.
- Drain and mash the potatoes until smooth. Set aside.
- Cook the Broccoli:
- Separate the broccoli into florets. In a pot, bring water to a boil and add ½ teaspoon salt and ½ teaspoon sugar.
- Add the broccoli florets and cook for 2–3 minutes, or until tender-crisp.
- Drain and chop finely if desired.
- Sauté the Onion:
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add the finely chopped onion.
- Sauté for 5–7 minutes, or until softened and translucent.
- Combine Ingredients:
- In a large bowl, mix the mashed potatoes, cooked broccoli, sautéed onion, grated cheese, parsley, dill, egg, black pepper, and garlic powder.
- Stir in Greek yogurt for added creaminess. Mix until evenly combined.
- Bake:
- Preheat the oven to 180°C (350°F). Lightly grease a baking dish with olive oil or cooking spray.
- Pour the mixture into the baking dish and spread it into an even layer.
- Bake for 25–30 minutes, or until the top is golden brown and heated through.
- Prepare the Greek Yogurt Sauce:
- In a small bowl, mix mayonnaise, Greek yogurt, grated cucumber, and dill. Stir until well combined.
- Serve:
- Let the bake cool slightly before serving.
- Serve warm, drizzled with the Greek yogurt sauce.
Additional Information
Serving Suggestions:
- Serve as a standalone vegetarian main course.
- Pair with grilled chicken or fish for a complete meal.
Cooking Tips:
- For extra flavor, sprinkle breadcrumbs or additional cheese on top before baking.
- Ensure the potatoes are well-mashed for a smooth texture.
Nutritional Benefits:
- Potatoes: A good source of carbohydrates and potassium.
- Broccoli: Packed with vitamins C, K, and fiber.
- Greek Yogurt: Provides protein and probiotics.
Dietary Information:
- Vegetarian
- Can be made gluten-free by using gluten-free breadcrumbs or no breadcrumbs.
Nutritional Facts (Per Serving – Approx. 6 servings):
- Calories: 280
- Protein: 10 g
- Fat: 12 g
- Carbohydrates: 34 g
- Fiber: 5 g
Storage:
- 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:
- Combines creamy, crispy, and fresh textures and flavors.
- Packed with nutritious vegetables and simple ingredients.
- Easy to prepare and perfect for meal prep.
- Deliciously versatile as a main course or side dish.
Conclusion:
This Broccoli and Potato Bake with Greek Yogurt Sauce is a wholesome, flavorful, and comforting dish that’s perfect for any occasion. Whether served as a main course or a side dish, it’s sure to delight with its creamy texture, fresh herbs, and the tangy goodness of the yogurt sauce. Give it a try, and it might just become your new family favorite!