Looking for a quick, healthy, and delicious weeknight meal that everyone will love? Look no further than this incredible broccoli and potato bake! This recipe is incredibly versatile and can be easily adapted to your preferences, making it a true keeper.
The magic lies in the combination of crispy roasted potatoes, tender broccoli florets, and a creamy, cheesy topping. It’s a complete meal in itself, but can also be served alongside your favorite protein for a heartier option.
Here’s what you’ll need:
Ingredients
For the potatoes:
- 1 kilogram potatoes (about 4-5 medium), peeled and diced
- 1 teaspoon salt
- Olive oil
For the broccoli:
- 1 head broccoli, cut into florets
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- Water
For the topping:
- 1 onion, diced
- Olive oil
- 100 grams grated cheese (cheddar, parmesan, or a blend work well)
- Fresh parsley and dill, chopped
For the finishing touches:
- 1 egg
- Salt and black pepper to taste
- 1/2 teaspoon garlic powder
- 2-3 tablespoons Greek yogurt
- 60 grams mayonnaise
- 2 tablespoons Greek yogurt
- 1 cucumber, finely chopped or grated
- Fresh dill, for garnish (optional)
- Garlic clove, minced (optional)
Instructions
- Preheat your oven to 180°C (350°F).
- Start with the potatoes. Place diced potatoes in a pot, cover with water, add salt, and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until tender. Drain the potatoes and set them aside to cool slightly.
- While the potatoes cook, steam the broccoli. In a separate pot, bring water to a boil. Add the broccoli florets, sugar, and salt. Steam for 2-3 minutes, or until just tender-crisp. Drain the broccoli and set it aside.
- Sauté the onion. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and golden brown, about 5-7 minutes.
- Assemble the bake. In a large bowl, combine the cooled potatoes, cooked broccoli, and sautéed onion. Season with salt and pepper to taste.
- Prepare the topping. In a separate bowl, whisk together the egg, Greek yogurt, garlic powder, and a pinch of salt and pepper.
- Transfer the potato-broccoli mixture to a baking dish. Pour the egg mixture over the top, spreading it evenly. Sprinkle with grated cheese and fresh herbs.
- Bake for 25 minutes.
- While the bake cooks, prepare the sauce. In a small bowl, combine mayonnaise, Greek yogurt, and chopped cucumber.
- After 25 minutes, turn the oven to broil and cook for an additional 5-10 minutes, or until the top is golden brown and bubbly.
- Garnish with fresh dill and drizzle with the cucumber sauce before serving.
Tips
- You can use any type of potato you like for this recipe, such as russet, Yukon Gold, or red potatoes.
- If you don’t have fresh herbs, you can use 1/2 teaspoon each of dried parsley and dill.
- For a richer flavor, add a tablespoon of sour cream to the egg mixture.
- Feel free to experiment with different cheeses for the topping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This broccoli and potato bake is sure to become a family favorite! It’s easy to make, packed with flavor, and perfect for any busy weeknight. So grab your ingredients and give it a try!
