A stack of yummy veg all loaded into the one dish and baked until golden. This is a great way to get the kids to eat broccoli, and the adults will love it, too. Serve with any type of meat or fish – barbecue meats are ideal!
Cheesy broccoli and potato bakeCourse: Sides, VegetarianDifficulty: Easy
Vegetarian, Make-ahead tip
A stack of yummy veg all loaded into the one dish and baked until golden. This is a great way to get the kids to eat broccoli, and the adults will love it, too.
1kg non-waxy white potatoes, thickly cut
250g broccoli florets
1 red onion, sliced
2/3 cup (160ml) milk
1 cup thickened cream
1 tbs whole egg mayonnaise
2 large garlic cloves, crushed
1 1/2 tsp fresh thyme leaves
3/4 tsp salt
3 cups grated 3 cheese blend (cheddar, mozzarella and parmesan)
Basil leaves, to scatter (optional)
- Preheat oven to 160C/180C fan forced. Place potatoes in a large bowl. Add broccoli, onion, milk, cream, mayo, garlic, thyme and salt. Season well with freshly ground black pepper. Use clean hands to mix until well combined.
- Transfer potato mixture to a large baking dish. Smooth the surface. Spray with cooking oil spray. Cover with foil and bake for 1 hour.
- Remove foil from dish and scatter with cheese. Return to the oven and bake for 25 mins or until golden. Serve scattered with basil, if desired.
Tips and notes
- This dish reheats well, but to make up to 2 days ahead, you can prepare the dish up to the end of step 2. Allow to cool, before covering and placing in the fridge until needed. Then simply follow step 3 to complete.