Broccoli Potato Bake Recipes

BROCCOLI POTATO BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
• Pour half of the mixture into a 10x6 inch baking dish.
• Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
• Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.

POTATO AND BROCCOLI BAKE

Steps:

• Preheat the oven. Cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain and set aside. Keep the water for cooking the broccoli later.
• Meanwhile, heat 1 tbsp oil in a frying pan and cook the leek for 4-5 minutes, or until soft.
• Cook the broccoli in lightly salted boiling water for 3-4 minutes, or until tender.
• To make the cheese sauce, melt the margarine/butter in a saucepan. Stir in the flour and cook over a medium heat for 1 minute. Turn down the heat and add only as much milk as the mixture can absorb to make a slightly smoother paste. Work the paste into a smooth and glossy consistency before adding a little more milk. Repeat until the paste has a creamy consistency. Gradually stir in the remaining milk and turn up the heat. Bring to the boil and simmer, stirring constantly, until the sauce thickens. Stir in the cheddar cheese and English mustard. Season to taste with salt and pepper.
• Mix the potatoes, broccoli and leek with the cheese sauce and spoon into an ovenproof dish. Sprinkle the Parmesan cheese over the top and bake in the oven for 20 minutes, or until the top is golden brown and bubbling.

BROCCOLI POTATO BAKE

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• In a large saucepan, melt 2 tablespoons butter.
• Stir in flour and salt.
• Add milk and stir until bubbly.
• Add cheeses,and stir until all of the cheese is melted.
• Stir in potatoes and heat thoroughly.
• Pour half of the mixture into a 10x6 inch baking dish.
• Cook broccoli according to package instructions, drain well.
• Layer broccoli over the potatoes in the baking dish.
• Pour the remaining potato mixture over the broccoli.
• Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
• Bake at 350 for 20 to 35 minutes, or until bubbly and browned lightly.

BROCCOLI CHEESE BAKED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Poke a few holes in the potatoes with a fork. Bake until tender, 50 to 60 minutes.
• Meanwhile, bring a pot of water to a boil and fill a bowl with ice water. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside.
• In a skillet over medium heat, add 1/4 inch of vegetable oil. Add the onions and fry until browned and crisp, 15 to 20 minutes. Drain on paper towels and keep warm.
• In another skillet, melt the butter over medium heat. Whisk in the flour and cook for a minute or 2, but do not let the flour brown. Whisk in the milk and cook until it thickens. Turn the heat to low, stir in the Cheddar and pepper Jack and cook until they are melted. Add the broccoli and cook, stirring, until the broccoli is warmed through.
• Make a slit down the length of each potato using a fork. Push in the ends to open up the potatoes and break up some of the potato inside. Pour a ladle of the cheese sauce over each potato. Garnish with the crispy onions and serve while hot.

BROCCOLI BAKED POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Microwave the potatoes on High for 12-15 mins until tender. Meanwhile, steam or boil the broccoli for 3 mins, then drain well. When the potatoes have cooled a little, cut them in half lengthways and scoop the insides into a bowl.
• Put the potato shells on a baking sheet. Mash the flesh with a fork, then stir in the mustard, egg, most of the cheese and the broccoli. Season if needed, then pile back into the shells. Sprinkle with the reserved cheese and bake for 15 mins until the tops are crisp and golden. Serve with salad and Tomato relish (see recipe, below).

BROCCOLI CHEDDAR BAKED POTATO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
• Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
• In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
• Scoop the potato mixture back into the potatoes and top with cheddar cheese.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with sour cream and chives.
• Enjoy!

BROCCOLI POTATO SUPREME

Steps:

• In a bowl, combine the first 7 ingredients; beat until smooth. Fold in half of the onions. Spread onto the bottom and up the sides of a greased 13x9-in. baking dish, forming a shell. Bake, uncovered, at 350° for 20-25 minutes or until edges are lightly browned., In a saucepan, cook broccoli in a small amount of simmering water until crisp-tender; drain. Place in the potato shell. Sprinkle with cheese and remaining onions. Bake 10 minutes longer.

BROCCOLI-POTATO CASSEROLE

Steps:

• Cook potatoes until tender and mash them.
• Cook broccoli until tender.
• Dot casserole dish with butter or mushroom.
• Add broccoli.
• Top the broccoli with the mushroom soup and grated cheese.
• Add the mashed potatoes on top.
• Sprinkle with salt, pepper, paprika, and garlic powder.
• Bake in a 350° F oven for 30 minutes.

BROCCOLI-CHEDDAR BAKED POTATO

Steps:

• Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few spots with a fork. Brush with oil and season with salt.
• Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Meanwhile, toss broccoli with oil. Spread onto a rimmed baking sheet; season with salt and pepper. When potatoes are halfway through baking, place sheet on rack in lower third. Cook until broccoli is tender and brown in places, about 20 minutes. Remove from oven and set aside.
• Melt butter in a saucepan over medium-high heat. Whisk in flour. Cook until golden, about 1 minute. Whisk in milk. Boil, whisking, until thickened slightly, 3 to 4 minutes. Remove from heat. Stir in cheddar, cayenne, and 1/2 teaspoon salt until smooth.
• Remove potatoes from oven. Grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff up the flesh. Repeat with remaining potatoes. Cut open and season generously with salt and pepper. Top with broccoli and drizzle with cheese sauce; serve.

BROCCOLI SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and garlic; cook and stir until tender, 2-3 minutes. Stir in flour, white pepper and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes., Stir in 1 cup cheese. Reduce heat; cook until cheese is melted (sauce will be thick), 1-2 minutes. Remove from heat., Add potatoes, ham and broccoli to sauce; stir gently to coat. Transfer to 8 greased 8-oz. ramekins., Bake, covered, 40 minutes. Sprinkle with remaining cheese. Bake, uncovered, until potatoes are tender and cheese is melted, 20-25 minutes longer.