Potato Broccoli Casserole

This cozy potato broccoli casserole blends creamy textures with the fresh bite of broccoli for a comforting side or main dish. It’s perfect for family dinners when you want something warm and satisfying without spending hours in the kitchen.

When I first made this casserole, it quickly became a family favorite especially on chilly evenings. The mix of creamy and fresh broccoli won over even the pickiest eaters at my table.

Ingredients

• Unsalted butter: five tablespoons softened to room temperature, with one tablespoon for buttering the dish and the rest for the sauce to add richness
• Russet potatoes: about two and a half pounds peeled; russets hold their shape well when baking and have a fluffy texture inside
• Fresh broccoli florets: four cups cut into bite-sized pieces from one large head, adding color and mild bitterness which balances the dish
• Cream cheese: four ounces softened to room temperature for a smooth, creamy base in the sauce
• Seasoned salt: two teaspoons for a balanced savory flavor
• Black pepper: half a teaspoon freshly ground for gentle heat
• Half and half: half a cup which helps thicken the sauce without making it too heavy
• Full-fat sour cream: one and a half cups brings tang and creaminess to coat the potatoes perfectly
• Shredded colby-jack cheese: one and a half cups melts on top for a golden, cheesy crust

Instructions

Sauté the Aromatics:

Preheat oven to 375 degrees Fahrenheit. Use one tablespoon of the softened butter to generously butter a 9 by 13-inch baking dish. This prevents sticking and adds flavor to the edges of the casserole.

Make the Sauce:

In a small saucepan over medium heat, melt the remaining four tablespoons of butter with the softened cream cheese along with seasoned salt and black pepper. Whisk constantly as the ingredients melt together to remove lumps and create a smooth sauce.

Add the Dairy:

Once the butter and cream cheese mixture is smooth, gradually whisk in the half and half. Continue stirring over medium heat until the sauce thickens slightly. Remove from heat and allow it to cool before adding to the potatoes to prevent curdling.

Cook the Potatoes and Broccoli:

Place peeled potatoes in a large pot and cover with water by two inches. Bring to a boil on high heat, then reduce to medium and cook potatoes until they are just tender enough to pierce easily with a fork or knife—about 15 minutes for smaller potatoes or up to 25 minutes for larger ones. Add broccoli florets to the boiling potatoes during the last 2 minutes of cooking to begin softening and brighten their color. Remove broccoli with a slotted spoon and set aside in a bowl.

Drain and Cool:

Drain potatoes thoroughly in a colander and let them cool so steam evaporates and they firm up slightly. When cool enough to handle, roughly chop into bite-sized pieces and return to the empty pot to continue cooling and drying out any excess moisture.

Combine Ingredients:

To the pot of potatoes, add the cooled sauce and sour cream. Stir with care to coat every piece evenly. Fold the partially cooked broccoli into the mixture gently so it stays intact.

Assemble and Bake:

Transfer the combined potatoes and broccoli into the buttered baking dish. Sprinkle the shredded colby-jack cheese evenly over the top. Bake in the preheated oven for 25 to 30 minutes until the cheese is melted and bubbling slightly.

Rest and Serve:

Remove the casserole from the oven and let it rest on the counter for about five minutes allowing the sauce to set and cool slightly, which makes serving easier and the texture creamier.

I love how the combination of sour cream and cream cheese creates a sauce that feels indulgent without being overly heavy. A favorite memory is bringing this casserole to a family gathering, where even those who usually avoid vegetables asked for seconds. It’s that kind of dish that sneaks good nutrition into a tasty comfort food.

Storage Tips

Store leftovers tightly covered in the refrigerator and consume within three days for best texture and flavor. You can reheat portions in the microwave or in a 350 degree oven until warmed through.

Ingredient Substitutions

If you don’t have colby-jack cheese use mild cheddar or Monterey Jack for a similar melt and flavor. For a dairy-free option substitute vegan cream cheese and sour cream varieties. You can also swap russet potatoes with Yukon Gold for a slightly waxier texture.

Serving Suggestions

This casserole pairs beautifully with simple grilled chicken or a fresh green salad for a full meal. A sprinkle of crispy bacon or toasted breadcrumbs on top adds additional crunch and flavor.

This casserole is both comforting and nutritious, perfect for cozy nights or larger family gatherings.

FAQs about Recipes

→ How should the broccoli be prepared before baking?

The broccoli florets are briefly boiled for about 2 minutes before baking to soften slightly and enhance their bright green color while keeping a bit of crunch.

→ What type of potatoes works best for this dish?

Russet potatoes are ideal as they soften well and hold their shape when boiled and baked.

→ Can I substitute the colby-jack cheese?

Yes, mild cheddar or a blend of your favorite cheeses can be used to achieve a similar creamy, melted topping.

→ What is the role of the cream cheese in the sauce?

Cream cheese adds richness and smoothness to the buttery sauce that coats the potatoes and broccoli, enhancing flavor and texture.

→ Is it important to let the sauce cool before adding to potatoes?

Allowing the sauce to cool slightly prevents the potatoes from becoming too soft and helps the sauce coat evenly without curdling.