Casserole with potatoes and broccoli

A casserole with potatoes and broccoli is a comforting and nutritious dish that’s perfect for a hearty meal. This recipe combines tender potatoes with vibrant broccoli in a creamy, cheesy sauce. Here’s how to make it:

Potato and Broccoli Casserole

Ingredients:

• 4 large potatoes, peeled and sliced thinly
• 2 cups broccoli florets (fresh or frozen)
• 1 cup shredded cheddar cheese (or your choice)
• 1/2 cup grated Parmesan cheese
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
• 1/2 cup milk or heavy cream
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil or butter
• 1 teaspoon dried thyme or rosemary
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for topping)
• 2 tablespoons butter (optional, for topping)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare Potatoes:

   • Peel and slice the potatoes thinly (about 1/8 inch thick). You can use a mandolin slicer for even slices if you have one.

3. Cook Broccoli:

   • If using fresh broccoli, blanch it in boiling water for 2-3 minutes until just tender, then immediately transfer to a bowl of ice water to stop cooking. Drain and set aside. If using frozen broccoli, thaw and drain it.

4. Cook Aromatics:

   • Heat olive oil or butter in a skillet over medium heat.
   • Add the chopped onion and cook until translucent, about 3-4 minutes.
   • Add the minced garlic and cook for an additional minute.

5. Prepare Sauce:

   • In a bowl, mix the cream of mushroom soup with the milk or heavy cream until smooth.
   • Stir in the cooked onion and garlic mixture. Season with salt, pepper, and dried thyme or rosemary.

6. Assemble Casserole:

   • In a large baking dish, arrange a layer of potato slices on the bottom.
   • Spread half of the broccoli florets over the potatoes.
   • Pour half of the soup mixture over the broccoli and potatoes.
   • Add another layer of potato slices, followed by the remaining broccoli.
   • Pour the remaining soup mixture over the top.
   • Sprinkle the shredded cheddar cheese and Parmesan cheese evenly over the casserole.

7. Add Topping (Optional):

   • For a crispy topping, mix breadcrumbs with melted butter and sprinkle over the cheese.

8. Bake:

   • Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
   • After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.

9. Serve:

   • Let the casserole cool for a few minutes before serving.

Tips and Variations:

• Additional Vegetables: Feel free to add other vegetables such as sliced mushrooms, bell peppers, or carrots for extra flavor and nutrition.
• Cheese Choices: Experiment with different cheeses like Swiss, Gruyère, or mozzarella for varied flavors.
• Spicy Kick: Add a pinch of red pepper flakes or hot sauce to the soup mixture for a bit of heat.
• Healthier Option: Use low-fat cream of mushroom soup and reduce the amount of cheese for a lighter version.

This casserole is a versatile and satisfying dish that pairs well with a variety of main courses or can be enjoyed on its own. Enjoy!