This broccoli and potato bake is a true weeknight hero! It’s a fantastic way to combine two healthy and versatile vegetables into a comforting and satisfying dish. The creamy mashed potatoes layered with tender broccoli florets and a touch of cheese create a flavor and texture combination that’s simply irresistible.
Plus, the accompanying Greek yogurt sauce adds a cool and refreshing element, making this bake a complete and balanced meal. This recipe is easy to follow, requires minimal prep work, and is sure to become a favorite in your household.
Let’s get baking!
Ingredients:
For the Broccoli and Potato Bake:
- 1 kg potatoes (about 4-5 medium potatoes)
- Salt, to taste
- 1 head of broccoli
- 1/2 teaspoon salt (for boiling broccoli)
- 1/2 teaspoon sugar (for boiling broccoli)
- 1 onion
- Olive oil, for sautéing and baking
- 100 grams (1/2 cup) shredded cheese of your choice (cheddar, mozzarella, parmesan, or a blend)
- Fresh parsley and dill, chopped (amount to your preference)
- 1 egg
- Black pepper, to taste
- Garlic powder, to taste
- 2-3 tablespoons Greek yogurt
For the Greek Yogurt Sauce:
- 60 grams (2 tablespoons) mayonnaise
- 2 tablespoons Greek yogurt
- 1 cucumber, finely chopped or grated
- Fresh dill, chopped
Instructions:
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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 heat and simmer for 15-20 minutes, or until the potatoes are tender. Drain the potatoes and return them to the pot. Using a potato masher or hand mixer, mash the potatoes until smooth. Set aside.
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Cook the Broccoli: Separate the broccoli head into florets. In a separate pot, bring water to a boil and add the 1/2 teaspoon salt and 1/2 teaspoon sugar. This step helps to brighten the broccoli’s green color. Add the broccoli florets and cook for 2-3 minutes, or until tender-crisp. Drain the broccoli and, if desired, finely chop it to create a more even distribution throughout the casserole.
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Sauté the Onion: In a skillet, heat some olive oil over medium heat. Finely chop the onion and add it to the pan. Sauté the onion for 5-7 minutes, or until softened and translucent.
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Combine Ingredients: In a large bowl, combine the mashed potatoes, cooked broccoli, sautéed onion, grated cheese, chopped parsley and dill, egg, black pepper, and garlic powder. Stir in 2-3 tablespoons of Greek yogurt to add moisture and creaminess. Mix well until everything is evenly incorporated.
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Bake: Preheat your oven to 180°C (350°F). Lightly grease a baking dish with olive oil or cooking spray. Pour the potato and broccoli mixture into the prepared baking dish and spread it into an even layer.
More Info:
- Feel free to adjust the amount of cheese to your preference. For a richer flavor, use a full cup of cheese.
- You can substitute sour cream or plain full-fat yogurt for the Greek yogurt in the casserole mixture.
- Don’t overcook the broccoli. You want it to retain its bright green color and crisp-tender texture.
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Prepare the Sauce: While the bake cooks, prepare the Greek yogurt sauce. In a bowl, whisk together the mayonnaise, Greek yogurt, chopped or grated cucumber, and chopped dill. Season with a pinch of salt to taste.
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Serve: Bake the casserole for 25-30 minutes, or until the top is golden brown and bubbly. Remove from the oven and let it cool slightly before serving. Enjoy the Broccoli and Potato Bake hot with a dollop of the Greek Yogurt Sauce on the side.
Conclusion:
This Broccoli and Potato Bake is a delicious and satisfying way to incorporate more vegetables into your diet. It’s perfect for a comforting weeknight meal, a potluck dish, or a side dish for any occasion. With its simple ingredients and easy preparation, this recipe is sure to become a go-to in your kitchen!