Comforting baked potatoes layered with broccoli and cheddar.
A Cozy Layered Bake That Feels Like Home
Thinly sliced Yukon Golds layered with bright broccoli and sharp cheddar make an easy, comforting bake that’s cozy enough for weeknights and pretty enough for the table.
This is the kind of dish that lands on the table warm and golden with minimal fuss: thin rounds of Yukon Gold hold their shape but become tender and silky in the bake, while snappy green broccoli adds color and a fresh pop against all that cheese. The top crisps to a toasty, panko-studded finish and the interior stays creamy—perfect for a forkful with a little crunch and a lot of comfort.
A few small technique choices make the whole thing work. Slice the potatoes very thin so they cook through without stewing; blanching the florets for just two minutes keeps their bright color and prevents the casserole from turning mushy. Sautéed onion and garlic build a savory base, and a simple white sauce of milk, a spoonful of Greek yogurt and a bit of flour binds everything while Dijon adds a subtle lift to the cheddar’s richness.
Practical tips: pat the broccoli dry after the ice bath to avoid watering down the bake, and overlap potato rounds snugly so the layers hold together when you slice. You can assemble the dish ahead—cover and refrigerate for up to 24 hours before baking at 400°F—then pop it in the oven for about 50 minutes when you’re ready. Let it rest a few minutes after baking so the layers set for clean servings.
Serve alongside a crisp green salad or some quick roasted carrots to balance the richness, or make it the star of a cozy vegetarian dinner. Leftovers reheat nicely in a hot oven or skillet, so this is one of those easy, satisfying recipes that keeps working for you beyond the first night.
Ingredients
How to Make Broccoli Cheddar Potato Bake
- Preheat the oven to 400°F (200°C). Lightly grease an 8x8-inch (or similar) baking dish.
- Wash the potatoes and slice them into 1/8-inch (3 mm) rounds; thin, even slices ensure they cook through in the bake.
- Bring a medium pot of salted water to a boil and blanch the broccoli florets for 2 minutes, then drain and plunge into ice water to stop cooking; drain well and pat dry.
- Finely chop the onion and mince the garlic. In a 10-inch skillet, heat the olive oil over medium heat, add the onion and cook until softened (about 5 minutes), then add the garlic and cook 30 seconds more.
- Sprinkle the flour over the softened onion and stir 1 minute to cook the raw flour taste, then whisk in the milk until smooth. Add the Greek yogurt, Dijon, salt, pepper, and nutmeg and warm until the sauce just begins to thicken, stirring; remove from heat and stir in half the shredded cheddar.
- Assemble the bake by layering half the potato slices in an overlapping single layer on the bottom of the prepared dish, season lightly with a pinch of salt and pepper, scatter half the broccoli over the potatoes, and pour half the cheese sauce over the layer.
- Repeat with the remaining potato slices, broccoli, and sauce. Sprinkle the remaining cheddar evenly over the top and finish with the panko breadcrumbs for a crisp topping.
- Cover the dish tightly with foil and bake on the middle rack for 35–40 minutes, until potatoes are tender when pierced with a knife. Remove the foil and bake 8–12 minutes more until the top is golden and bubbly. Let rest 5 minutes before slicing and serving.
Recipe Card
Broccoli Cheddar Potato Bake
Comforting baked potatoes layered with broccoli and cheddar.
- Prep
- 20 min
- Cook
- 50 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease an 8x8-inch (or similar) baking dish.
- Wash the potatoes and slice them into 1/8-inch (3 mm) rounds; thin, even slices ensure they cook through in the bake.
- Bring a medium pot of salted water to a boil and blanch the broccoli florets for 2 minutes, then drain and plunge into ice water to stop cooking; drain well and pat dry.
- Finely chop the onion and mince the garlic. In a 10-inch skillet, heat the olive oil over medium heat, add the onion and cook until softened (about 5 minutes), then add the garlic and cook 30 seconds more.
- Sprinkle the flour over the softened onion and stir 1 minute to cook the raw flour taste, then whisk in the milk until smooth. Add the Greek yogurt, Dijon, salt, pepper, and nutmeg and warm until the sauce just begins to thicken, stirring; remove from heat and stir in half the shredded cheddar.
- Assemble the bake by layering half the potato slices in an overlapping single layer on the bottom of the prepared dish, season lightly with a pinch of salt and pepper, scatter half the broccoli over the potatoes, and pour half the cheese sauce over the layer.
- Repeat with the remaining potato slices, broccoli, and sauce. Sprinkle the remaining cheddar evenly over the top and finish with the panko breadcrumbs for a crisp topping.
- Cover the dish tightly with foil and bake on the middle rack for 35–40 minutes, until potatoes are tender when pierced with a knife. Remove the foil and bake 8–12 minutes more until the top is golden and bubbly. Let rest 5 minutes before slicing and serving.
Nutrition
- Carbohydrates
- 59.6
- Saturated Fat
- 10.2
- Sodium
- 980
- Fiber
- 7.9
- Unsaturated Fat
- 9.4
- Protein
- 23.8
- Fat
- 19.7
- Cholesterol
- 50.6
- Trans Fat
- 0.1
- Calories
- 502
- Sugar
- 8.4