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Cheesy Potato Broccoli Casserole
Prep: 25 min Cook: 45 min
This casserole can be made year-round, but it's a really good one for the holidays. This one is so rich and creamy, it melts in your mouth with
an explosion of flavor. It's a delicious complement to any traditional meal like steak, turkey or chicken. Make sure you loosen your belt a notch
or two because you're totally going back for seconds.
Ingredients
- 2 pounds baking potatoes
- 2 tablespoons butter
- 2 tablespoons Crestone Bakery gluten free all-purpose flour
- 2 cups milk (whole milk works the best by far)
- 1 3-ounce package cream cheese, cubed
- 4 ounces shredded Swiss cheese
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/8 teaspoon black pepper
- 1/2 cup Crestone Bakery breadcrumbs
- 2 tablespoon melted butter
Directions
- Cut potatoes into half inch pieces (with or without the skin). Place into a medium sauce pan. Cover water and add 1 teaspoon of salt.
-
Bring the water to a boil and simmer for 15 minutes. The potaotes do not need to cook fully but should be easily mashed with the back of a fork.
- Cook the broccoli in a steamer for 5 minutes. The broccoli should still be firm, cooked about half way. Chop the broccoli into small pieces.
- While the potatoes and broccoli are cooking, heat 2 tablespoons of butter in a heavy Dutch oven (or very large sauce pan) over low heat.
- Add gluten free flour and stir constantly for one minute.
- Gradually add the milk stirring constantly over medium heat until thicken and bubbly.
- Add the cream cheese, Swiss cheese, salt, nutmeg and pepper. Cook over low heat stirring constantly until the cheeses have melted into a rick. creamy sauce.
- Fold in the potatoes and remove from heat.
- Spoon half of potato mixture into a lightly greased 9-inch square baking dish.
- Spread broccoli evenly over potato mixture in the baking dish.
- Spoon remaining potato mixture over broccoli layer.
- Cover and bake at 350 degrees for 35 minutes.
- Combine GF breadcrumbs and melted butter, stir until the breadcrumbs are evenly coated.
- Remove the cover on the casserole and sprinkle the breadcrumbs evenly over the top.
- Bake, uncovered, for an additional 10 to 15 minutes.
- Allow the dish to cool for 5 minutes before serving.