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    Home » Recipes » Side Dishes

    Potato Broccoli Bake

    Published: Sep 4, 2023 by Elizabeth · Leave a Comment

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    The potato broccoli bake in a white casserole dish with a teal linen and a graphic on top with the title in white letters.

    This potato broccoli bake is a delightful combination of seasoned red potatoes and fresh broccoli that are roasted then combined with cheddar cheese and crispy crumbled bacon. It’s comfort food that’s satisfying and nourishing.

    The potato broccoli bake in a white casserole dish set on a white table with a teal and white linen and a serving spoon.

    The ingredients for this bake are budget friendly and healthy. Potatoes and broccoli are nutrient rich making them a wholesome addition to your diet. Whether you’re preparing a holiday meal, or a weeknight dinner this broccoli potato side dish is sure to please.

    These easy, cheesy roasted potatoes and broccoli make a fantastic side dish but are also a fitting lunch or dinner. We’re big fans of broccoli and potatoes dishes. For example, this roasted broccoli is my personal favorite and it’s so simple to make. Another favorite is garlic parsley potatoes that are sure to please.

    What’s great about this recipe

    • It’s a tasty way to get vegetables in without getting any complaints from the family.
    • It’s a budget-friendly side dish to weave into your dinner rotation.
    • Spices, cheese and bacon transform ordinary ingredients into a tasty, cheesy comfort food.

    Ingredients

    The ingredients for the dish prepped and arranged in glass bowls on a white table with each labled in small, black letters.
    • Potatoes – Small red potatoes are preferred for this recipe. However, gold potatoes and Yukon gold are also suitable. Do not use russet potatoes, because their fluffy flesh is not the right texture. But they do make great mashed potatoes and twice baked potatoes.
    • Broccoli – Fresh broccoli is recommended for this recipe. Frozen broccoli may be substituted if necessary (see frequently asked questions).
    • Cheese – We use cheddar cheese in this bake. I just love the broccoli cheddar combination like in this broccoli mac and cheese. Medium or sharp cheddar will work equally well, use your favorite. Other cheeses that can be substituted include Colby, American, Monterey jack, provolone, mozzarella, and gouda.
    • Seasoning – The potatoes are simply seasoned with salt, Italian seasoning, garlic powder, and black pepper.
    • Oil – Use an oil that has a smoke point of at least 375°F. We use olive oil, use your favorite.
    • Bacon – Cooked, crispy bacon gets added to the potato broccoli casserole at the end. If you need instructions on cooking bacon, check out our oven bacon post.
    • See the recipe card for quantities and preparation.

    Instructions

    Preheat oven 375°F

    Seasoned cut potatoes in a white baking dish set on a white talbe with a teal linen and a silicone spatual to the right.

    Add the cut potatoes to a baking dish (at least 1.5 quart). Add the olive oil, salt, Italian seasoning, garlic powder, and black pepper. Stir until combined and the potatoes are coated with the seasoning.

    Broccoli florets and cut red potatoes in a white baking dish set on a teal linen with a silicone spatula to the right.

    Bake the potatoes for 25 minutes. Remove the baking dish from the oven. Add in the broccoli and stir and toss to combine.

    Baked broccoli and potatoes covered with cheese and bacon in a white casserole dish set on a teal linen on a white table.

    Bake the potatoes and broccoli for 20 minutes or until they both are tender. Remove the baking dish from the oven and stir in half the cheese and half the crumbled bacon. Stir well. Top with the remaining cheese and the remaining bacon.

    The potato broccoli bake in a white casserole dish set on a white table with a teal linen and a serving spoon.

    Place the broccoli and potatoes back in the oven and heat for 3-5 minutes until the cheese is melted. Serve and enjoy.

    Frequently asked questions

    Can frozen broccoli be substituted in this recipe?

    Fresh broccoli is recommended. If you must use frozen broccoli, then cook it to package directions and drain well. Dab it with paper towels to remove excess moisture. Do not add the broccoli to the baking dish until the potatoes are fully cooked and tender. Then add the broccoli and the cheese and follow the rest of the recipe instructions.

    What cheese works best for the potato broccoli bake?

    We use cheddar cheese, but other varieties will also work well. Look for a cheese that melts smoothly like Colby, American, Monterey jack, provolone, mozzarella, and gouda.

    What are good seasonings for the potato broccoli casserole?

    Customize the dish by substituting and adding different seasoning. We make a simple seasoning with salt, pepper, garlic powder, and Italian seasoning but onion powder, oregano, rosemary, thyme, and crushed red pepper are all good choices.

    Storing instructions

    Store leftover potatoes and broccoli in an airtight container in the refrigerator for 3-4 days. To freeze, cool the leftovers and place them in an airtight, freezer-safe container. Freeze for up to 2 months.

    For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.

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    A scoopful of the potato broccoli bake held over the baking dish.
    The potato broccoli bake in a white casserole dish set on a white table with a teal and white linen and a serving spoon.
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    Potato Broccoli Bake

    This potato broccoli bake is a delightful combination of seasoned red potatoes and fresh broccoli that are roasted then combined with cheddar cheese and crispy crumbled bacon. It’s comfort food that’s satisfying and nourishing.
    Prep Time15 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr
    Course: Side Dish
    Cuisine: American
    Keyword: broccoli, potatoes
    Servings: 4
    Calories: 276kcal
    Author: Elizabeth

    Ingredients

    • 1 pound Small Red Potatoes cut in 1-1½ inch pieces (small potatoes cut in half or quarters depending on their size)
    • 1 tablespoon Olive Oil
    • 1 teaspoon Salt
    • 1 teaspoon Italian Seasoning
    • ¼ teaspoon Garlic Powder
    • ¼ teaspoon Black Pepper
    • 8 ounces Broccoli Florets
    • 4 ounces Shredded Cheddar Cheese
    • 3 Slices of Cooked Bacon chopped or crumbled

    Instructions

    • Preheat oven 375°F
    • Add the cut potatoes to a baking dish (at least 1.5 quart). Add the olive oil, salt, Italian seasoning, garlic powder, and black pepper. Stir until combined and the potatoes are coated with the seasoning.
    • Bake the potatoes for 25 minutes.
    • Remove the baking dish from the oven. Add in the broccoli and stir and toss to combine.
    • Bake the potatoes and broccoli for 20 minutes or until they both are tender.
    • Remove the baking dish from the oven and stir in half the cheese and half the crumbled bacon. Stir well. Top with the remaining cheese and the remaining bacon.
    • Place the broccoli and potatoes back in the oven and heat for 3-5 minutes until the cheese is melted.
    • Serve and enjoy.

    Notes

    • Try to cut the potatoes roughly the same size so that they cook at the same rate.
    • The cooking time will depend on how large or small the potato pieces are and how tender you like the broccoli. Add 3-5 minutes to the cooking time before adding the cheese, if desired.
    • Hand shred the cheese for a smoother texture but if you are pinched for time pre-shredded cheese is fine.

    Nutrition

    Calories: 276kcal | Carbohydrates: 23g | Protein: 12g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 907mg | Potassium: 757mg | Fiber: 4g | Sugar: 3g | Vitamin A: 657IU | Vitamin C: 60mg | Calcium: 248mg | Iron: 2mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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