There’s nothing like a cheesy potato dish to make your taste buds happy. Today, I’m going to show you how to make the best broccoli and cheddar potatoes in the easiest way possible.
This recipe is simple enough for anyone to follow and perfect for a busy weeknight dinner. I’ve included all the steps you need to make this dish and some helpful tips and FAQs. So whether you’re a first-time potato cook or a Broccoli and Cheddar Potato enthusiast, this guide has you covered. Let’s get started!
Origin of Broccoli and Cheddar Potatoes
Broccoli and Cheddar Potatoes are trendy dishes that can be found in almost every restaurant nowadays. This dish originated in England and has been modified throughout the years to perfection. The main ingredients in this dish are, of course, potatoes, broccoli, and cheddar cheese.
Recipe Ingredients & Cooking Instruments
Here’s what you’ll need to make the best Broccoli and Cheddar Potatoes:
-2 cups broccoli florets
-1/2 cup cheddar cheese, shredded
-1/4 cup milk
-1/4 cup sour cream
-1/4 cup butter
-1/4 teaspoon salt
-1/4 teaspoon onion powder
-1/8 teaspoon black pepper
-2 tablespoons chopped fresh parsley -1 tablespoon chopped fresh chives -6 small red potatoes, halved -Cooking spray
In terms of cooking instruments, you’ll need:
-A large pot
-A cutting board
-A measuring cup
-A measuring spoon
-A wooden spoon
-An oven-safe baking dish
Step-by-Step Procedure How Do You Make Broccoli and Cheddar Potatoes
Wash the potatoes and then slice them into thin wedges. You don’t need to peel them first, but if you do, slice them thinly so they’ll cook evenly.
Next, mix the olive oil, garlic powder, and salt in a large bowl. Add the potatoes and toss to coat. Then spread them out on a baking sheet in a single layer.
Bake at 400 degrees for 20-25 minutes, stirring once or twice during baking, so they don’t stick. While the potatoes are baking, chop up the broccoli into small florets.
When the potatoes are done, remove them from the oven and add the broccoli to the baking sheet. Toss with the potatoes and then top with shredded cheddar cheese.
Put back in the oven for 5-7 minutes until the cheese is melted. Serve hot!
Tips & Tricks for making Broccoli and Cheddar Potatoes
Now that you know the basics of making broccoli and cheddar potatoes, here are a few tips and tricks I’ve learned to help you take your dish to the next level.
-One of the keys to making sure your potatoes are nice and fluffy is to start with cold, cubed potatoes. If you use hot potatoes, they’ll begin to cook and won’t absorb the flavors of the other ingredients.
-If you want a cheesy flavor without all the calories, try using nutritional yeast. It has a similar taste and texture but is much healthier for you.
Finally, if you want a crispy topping, try using panko bread crumbs instead of regular bread crumbs. They’ll give you a nice crunch without burning in the oven.
Frequently Asked Questions About Making Broccoli and Cheddar Potatoes
What if I don’t have an oven-safe skillet?
You can use a regular skillet and transfer the contents to an oven-safe dish before broiling.
Can I make this ahead of time?
Yes, you can make the potatoes and broccoli ahead of time. Just reheat everything in the skillet before adding the cheese and placing it under the broiler.
Can I use a different cheese?
Yes, you can use any cheese you like. Swiss, Gruyere, and Parmesan would all be good choices.
Can I use frozen broccoli?
Yes, you can use frozen broccoli. Just thaw it out first and then chop it into bite-sized pieces.
I hope you enjoyed this step-by-step guide to making broccoli and cheddar potatoes. If you have any questions or tips, please leave them in the comments below. Happy cooking!
Easy Broccoli and Cheddar Potatoes Recipe
3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
4 oz cream cheese(115 g)
1 cup cheddar cheese(100 g), plus more for topping
½ cup broccoli(75 g), chopped
2 teaspoons salt
1 teaspoon pepper
¼ cup milk(60 mL)
sour cream, to serve
chive, to serve
- Preheat the oven to 350°F (180°C).
- Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
- Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
- Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
- In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
- Scoop the potato mixture back into the potatoes and top with cheddar cheese.
- Bake an additional 15 minutes until the cheese is melted.
- Serve warm with sour cream and chives.
- Calories 683 Fat 39g Carbs 60g Fiber 5g Sugar 5g Protein 23g