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Before you jump to Cheesy Potato Broccoli recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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We hope you got insight from reading it, now let’s go back to cheesy potato broccoli recipe. To make cheesy potato broccoli you need 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Cheesy Potato Broccoli:
- Provide 3 medium steamed potatoes
- Get 1 green bell
- Take half onion-chopped
- Provide Mozzarela cheese
- Use broccoli-cut into bite size
- Prepare 2 tbsp Olive oil
- Use Garlic Sauce (Original recipe by Natasha's Kitchen Website)
- Take 2 tbsp margarine/butter
- Take 2 tbsp all-purpose flour
- You need 200 ml milk (I use fibercream)
- Prepare shredded cheddar cheese
- Use 2 tsp garlic powder/ 2 cloves of garlic-crushed/grated
- You need salt, pepper, sugar, lil bit of chicken powder
Instructions to make Cheesy Potato Broccoli:
- Steamed the potatoes (skin on) till it soften. While waiting for the potato, on a medium heat, melt 2 tbsp margarine in the sauce pan, put 2 tbsp of flour, stir till you can smell such a nice baking aroma.
- Pour a cup of milk into the roux, mix it till it smooth and thicken
- Put the grated garlic, cheddar cheese, salt, pepper, sugar and chicken powder into the mixture then whisk it in a low heat. Let it simmer and turn off the heat.
- While waiting the sauce to cool down and thicken, boil the broccoli for about 4 minutes or until it is soften
- After the potatoes cook through, peel off the skin, cut into 4/ 5 thin slice, and lay it on a baking tray. On top of the potatoes, put the garlic sauce, dice green bell pepper, chopped onion, broccoli and mozzarella. Drizzle it with olive oil and season it with black pepper. Put it into the preheated oven in 180c for about 12-15 minutes or until the cheese is melted.
- Serve it with your favourite dressing (mine is roasted sesame by Kewpie!)
You are now ready to serve the hot and yummy Cheesy Potato Broccoli. This cheesy potato and broccoli casserole is loosely inspired by classic scalloped potatoes. For the base, I went with a veganized "cheesy" béchamel sauce, just a simple roux, onion and garlic, vegetable broth, unsweetened non-dairy milk, and plenty of nooch. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Mashed potatoes, bacon, broccoli and three types of cheese create a cheesy potato bake like no other!
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