Broccoli, Cheddar, and Mashed Potato Casserole

One of my favourite past times believe it or not is visiting fast food restaurants after being at the bar all evening and diving into greasy, satisfying fare. One of my favourites was the Baked Potato smothered in cheddar sauce and broccoli. As I've said before, I love potatoes! Baked potatoes are particularly good because you can enjoy them with the skin which is one of my favourite parts!

This recipe is inspired by that tasty, cheesy potato but transformed a little to make the perfect side for the family! Cheesy mashed potatoes, sauteed broccoli, and crispy, pan fried potatoes form the perfect layered side dish. The sliced potatoes on top become nice and crispy too which is just delicious!

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Broccoli, Cheddar, and Mashed Potato Casserole


Prep Time: 25 Min

Cook Time: 1 Hr.

1.     Bring a large saucepan filled with cold water to a boil on medium high heat. Thoroughly scrub the Russet potatoes and drop them into the boiling water. Boil 25 – 30 minutes or until easily pierced with a fork. Strain and transfer to a large mixing bowl.

 

2.     Give the potatoes a mash or two to start the process. Add 1 Tbsp. of butter / milk and mash again a couple of times. Repeat 2 more times with the butter / milk / mash. Dump in the ¾ C cheddar cheese and fresh parsley. Whip together with a fork. Season with salt and pepper and set aside.

**Potatoes should be fairly stiff, if they are too runny all the toppings will sink into them.

 

3.     In the meantime, bring a large frying pan to temperature on medium. Pour in the EVOO and swirl around the pan. Add the onion and sliced garlic to the pan and fry 2 minutes before adding the sliced mini potatoes. Fry 10 minutes approximately stirring and flipping often. Cover and set aside.

**Potatoes should be lightly browned and slightly underdone.

 

4.     In a small saucepan on medium, melt the butter and add the diced onions. Fry only a couple of minutes before pouring in the vegetable stock and broccoli florets. Give a pinch of sea salt / pepper and cover for 7-10 minutes until broccoli begins to become tender.

 

5.     Preheat oven to 375 F

 

6.     In a 1 ½ qt. shallow baking dish, rub unsalted butter all over the dish. Add the mashed potatoes to the dish and spread across the dish fairly evenly. Use a serving spoon to transfer the broccoli / onion mixture draping it over the mashed potatoes making sure to get some of the stock liquid as well to keep the potatoes moist. Sprinkle half the 3/4 C cheddar cheese across the dish. Line the sliced potatoes over the entire dish making sure to pick up some of the fried garlic / onions as well. Sprinkle with the remaining cheddar cheese.

 

7.     Bake uncovered 20 – 25 minutes. Finish under the broiler for 3-4 minutes to achieve a golden brown and crispy top.

 

8.     Serve with fresh parsley.

                        Grocery List

o   5 Russet Potatoes
o   3 Tbsp. Unsalted Butter
o   3 Tbsp. 2% Milk
o   ¾ C shredded Cheddar Cheese (Medium – Sharp)
o   2 Tbsp. fresh Curly Parsley, chopped
o   Sea Salt / Black Pepper

 
o   10 Mini Potatoes, red / white, sliced
o   3 Tbsp. EVOO
o   3 cloves Garlic, sliced
o   ½ Yellow Onion, diced
o   1 Tbsp. fresh Curly Parsley, chopped
o   Sea Salt / Black Pepper

 
o   2 C Broccoli Florets
o   ¼ C low sodium Vegetable Stock
o   1 Tsp. Unsalted Butter
o   ¼ Yellow Onion, diced
o   Sea Salt / Black Pepper


o   ¾ C shredded Cheddar Cheese (Medium – Sharp)