Broccoli Potato Casserole with Cheese

Golden cheese on top, soft potatoes underneath and broccoli tucked between them: this casserole is made for a big serving spoon. Cream, garlic and a little mustard turn the vegetables into a cozy meal. A crisp salad on the side is all you need.

Potatoes and broccoli in a simple cream sauce

Potatoes give the casserole its substance, while broccoli brings tender florets and a different bite. Cream mixed with garlic, mustard, salt and pepper runs between the vegetables. Grated cheese makes the topping. The sauce is poured over as it is; there is no flour-thickened sauce to cook first.

Precook the vegetables, then bring them together

Wash your hands and rinse the potatoes and broccoli under running water. Peel the potatoes and slice them evenly. Remove the tough end of the broccoli stalk, divide the head into similar florets and slice any tender stalk pieces more thinly. Peel and finely chop the garlic. Keep the cream refrigerated until mixing the sauce.

Put the potatoes in a pot, cover with water and bring to a boil. Cook until they begin to soften but still hold their shape. Cook the broccoli separately in boiling water until just tender with some bite. Check both vegetables on their own; the broccoli should not have to wait in hot water for a firm potato.

Drain the potatoes and broccoli thoroughly. Let water escape from between the florets without pressing them flat. Stir the cream, garlic, mustard, salt and pepper until the mustard is evenly mixed in. Arrange the vegetables throughout an oven-safe dish and pour the sauce into the gaps. Scatter the grated cheese evenly over the top.

Bake until the sauce bubbles and the cheese turns golden. Test a potato near the center with a small knife: it should slide through without meeting a firm core. Check with a food thermometer that the center reaches 165°F (74°C). If the topping browns first, cover with an oven-safe lid or foil and continue cooking until the potatoes are tender. Lift the cover carefully to release the hot steam.

Scoop up some sauce with every serving

Let the casserole rest briefly before serving, then use a broad spoon to lift potatoes, broccoli and sauce together. This is a creamy bake, so it does not need to cut into firm squares. Our Mixed Green Salad adds crisp romaine, cucumber and red pepper, with a tangy yogurt and white balsamic dressing. Serve it beside the warm vegetables to keep the leaves crunchy.

Frequently asked questions

Can I use raw potatoes in this method?
This version starts with precooked potatoes. They get a head start so they can finish alongside the broccoli without leaving hard pieces beneath the browned cheese.

Why is the sauce watery?
Water caught in the broccoli and around the potatoes can dilute the cream. Drain them thoroughly before assembling. The finished sauce can still flow around the vegetables; it does not need to set firmly.

How do I store and reheat leftovers?
Refrigerate in shallow containers at 40°F (4°C) or below, within 2 hours, or 1 hour above 90°F (32°C). Reheat portions covered and check the center reaches 165°F (74°C) with a food thermometer. Uncover carefully. The broccoli will be softer after reheating.