Sunday, April 19, 2015

Cheesy Potato and Broccoli Casserole

Great twist on an old favorite! Use the freshest broccoli you can find for this recipe. The cooked and crumbled bacon adds flavor and is a delicious addition to this dish. I don't peel the red potatoes, but feel free to peel them if that's what you prefer. This is a delicious side dish with all grilled meats or a baked ham.

1/2 stick butter (4 tbls)
1/3 cup all-purpose flour
1 1/2 cup milk
1 1/2 cup heavy cream
1 tsp salt
2 tsp course-ground black pepper
1 medium onion, sliced
1 small head fresh broccoli, cut into florets
5-6 red potatoes
2 cups cheddar cheese, divided
3 slices bacon, cooked and crumbled
1/2 tsp paprika, sweet mild
1-2 slices bacon, cooked and crumbled

Slice onions into rings.  Rinse potatoes; drain then thinly slice. 

In a small pot, heat butter on medium heat until melted. Add flour. Whisk until smooth. Gradually add milk, cream, salt, black pepper and 1 cup cheddar cheese. 

Bring to a boil over med-high heat; stir constantly for 2 minutes or until thick. 

Place lid on pot to keep warm (this can be made ahead of time and let sit until ready to use).

In a 2 qt. glass baking dish, layer potatoes, onion rings and broccoli florets alternately starting ending with potatoes. Pour sauce over all. Sprinkle on crumbled bacon, and sprinkle 1 cup cheddar cheese over top.  

Bake at 350 for 1 hour, or until browned and bubbly.

Sprinkle more shredded cheddar cheese on top just before serving if desired.


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