Category: main
Yield: 6 servings
Calories/serving: 420
Preparation time: 60 minutes
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Ingredients
- 4 russet potatoes, peeled and thinly sliced
- 1 head broccoli, cut into florets
- 3 tablespoons butter
- 3 tablespoons white flour
- 2 cups 2% milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup swiss cheese, grated
- 1 cup cheddar cheese, grated
- 1 cup marble cheese, grated
- 1/2 cup chicken broth
Directions
Preheat the oven to 375 degrees Fahrenheit.
Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until they are bright green and slightly tender. Drain and set aside.
In a skillet, melt the butter over medium heat. Stir in the flour and cook, whisking continuously for 1 minute to make a roux.
Gradually whisk in the milk into the roux, ensuring that there are no lumps. Add the salt, black pepper, garlic powder, and onion powder to the mixture. Continue to whisk and cook the sauce until it begins to thicken, approximately 5-7 minutes.
Remove the skillet from the heat. Add the grated swiss cheese, cheddar cheese, and marble cheese to the sauce, stirring until the cheeses melt and the sauce is smooth.
Pour the chicken broth into the cheese sauce and stir well to combine. The sauce should be pourable but thick.
Grease a baking dish with a little butter or vegetable oil.
Layer the bottom of the dish with half of the sliced potatoes. Spread half of the broccoli florets on top of the potato layer.
Pour half of the cheese sauce over the potatoes and broccoli, ensuring even coverage.
Repeat with another layer of the remaining potatoes, broccoli, and cheese sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly and the potatoes are cooked through.
Remove the baking dish from the oven and allow it to rest for 10 minutes before serving.
Ingredients
- 4 russet potatoes, peeled and thinly sliced
- 1 head broccoli, cut into florets
- 3 tablespoons butter
- 3 tablespoons white flour
- 2 cups 2% milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup swiss cheese, grated
- 1 cup cheddar cheese, grated
- 1 cup marble cheese, grated
- 1/2 cup chicken broth
Category: main
Yield: 6 servings
Calories/serving: 420
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 375 degrees Fahrenheit.
Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until they are bright green and slightly tender. Drain and set aside.
In a skillet, melt the butter over medium heat. Stir in the flour and cook, whisking continuously for 1 minute to make a roux.
Gradually whisk in the milk into the roux, ensuring that there are no lumps. Add the salt, black pepper, garlic powder, and onion powder to the mixture. Continue to whisk and cook the sauce until it begins to thicken, approximately 5-7 minutes.
Remove the skillet from the heat. Add the grated swiss cheese, cheddar cheese, and marble cheese to the sauce, stirring until the cheeses melt and the sauce is smooth.
Pour the chicken broth into the cheese sauce and stir well to combine. The sauce should be pourable but thick.
Grease a baking dish with a little butter or vegetable oil.
Layer the bottom of the dish with half of the sliced potatoes. Spread half of the broccoli florets on top of the potato layer.
Pour half of the cheese sauce over the potatoes and broccoli, ensuring even coverage.
Repeat with another layer of the remaining potatoes, broccoli, and cheese sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly and the potatoes are cooked through.
Remove the baking dish from the oven and allow it to rest for 10 minutes before serving.
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