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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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add gluten free flour and stir constantly for one minute.
  6. Gradually add the milk stirring constantly over medium heat until thicken and bubbly.
  7. 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.
  8. Fold in the potatoes and remove from heat.
  9. Spoon half of potato mixture into a lightly greased 9-inch square baking dish.
  10. Spread broccoli evenly over potato mixture in the baking dish.
  11. Spoon remaining potato mixture over broccoli layer.
  12. Cover and bake at 350 degrees for 35 minutes.
  13. Combine GF breadcrumbs and melted butter, stir until the breadcrumbs are evenly coated.
  14. Remove the cover on the casserole and sprinkle the breadcrumbs evenly over the top.
  15. Bake, uncovered, for an additional 10 to 15 minutes.
  16. Allow the dish to cool for 5 minutes before serving.