Cheesy Potatoes with Broccoli (Print Version)
# Ingredients:
→ Potatoes
01 -
3 Russet potatoes (or adjust as needed)
02 -
3 tablespoons olive oil
03 -
Coarse kosher salt
→ Vegetables
04 -
3 cups of broccoli florets
→ Cheese Sauce
05 -
¼ cup butter
06 -
¼ cup plain flour
07 -
2 cups milk (or use 12oz evaporated milk and 1 cup water)
08 -
8 oz cheddar cheese or cheddar jack
09 -
A little nutmeg (just a pinch)
10 -
A dash of cayenne pepper
11 -
½ teaspoon thyme
12 -
Salt and pepper, as much as you like
# Instructions:
01 -
Turn oven on to 350°F. Put foil on the bottom rack to catch any mess.
02 -
Scrub the potatoes, poke them with a fork a few times, coat with olive oil, and sprinkle on that kosher salt.
03 -
Stick potatoes in the oven for about an hour, or until you can easily poke through with a fork.
04 -
Melt your butter, mix in the flour, and slowly stir in the milk. Add in the spices, let it bubble a bit, then turn down the heat and whisk in the cheese until silky.
05 -
Pop the broccoli in the microwave with 2 tablespoons of water and heat for 6 to 8 minutes.
06 -
Cut the potatoes open, lay the broccoli on top, and drizzle with that cheese sauce.
# Notes:
01 -
Great idea for a vegetarian main course
02 -
Change the number of potatoes to match how many servings you need
03 -
Swap whole milk for evaporated milk and water if you like
04 -
Cool potatoes for about 5 minutes before slicing them open