Description
This recipe features perfectly baked russet potatoes topped with a creamy, cheesy broccoli sauce. The potatoes are baked until tender and then smothered in a smooth cheddar cheese sauce blended with finely chopped broccoli, making for a comforting and nutritious meal ideal for lunch or dinner.
Ingredients
Scale
Potatoes
- 2 large russet potatoes
- Olive oil, for drizzling
- Kosher salt, to taste
- Ground black pepper, to taste
Broccoli Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk (whole or 2%)
- 5.5 ounces freshly grated medium cheddar cheese
- 2 cups finely chopped broccoli florets
- 1/4 teaspoon cayenne pepper (optional, for mild heat)
- 1/4 teaspoon garlic powder
- Salt, to taste
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and dry them thoroughly. Drizzle each potato with olive oil and sprinkle generously with kosher salt. Place them on a parchment-lined baking sheet to prevent sticking and ensure even cooking.
- Bake Potatoes: Bake the potatoes in the preheated oven for about 50 minutes, or until they are fork-tender. About halfway through baking, rotate the potatoes to ensure even cooking on all sides.
- Make Roux Base: In a medium saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about one minute. This step cooks out the raw flour taste and forms a roux, which will thicken the sauce.
- Add Milk and Seasonings: Gradually stir in the milk, whisking continuously to keep the mixture smooth. Add cayenne pepper, garlic powder, and salt to taste. Cook the mixture until it thickens to a creamy consistency.
- Incorporate Cheese and Broccoli: Stir in the freshly grated cheddar cheese until fully melted and combined. Then, fold in the finely chopped broccoli florets, evenly distributing them throughout the sauce.
- Assemble and Serve: Slice each baked potato open down the middle. Spoon the warm broccoli cheese sauce generously over the potatoes. Garnish with additional salt and freshly ground black pepper if desired, and serve immediately.
Notes
- For a spicier kick, increase the cayenne pepper slightly according to your preference.
- You can substitute broccoli with other chopped steamed vegetables like cauliflower for variation.
- Use whole milk for a richer sauce, or 2% milk for a lighter option.
- To save time, cook the potatoes in the microwave for 8–10 minutes before baking to reduce baking time.
- This dish pairs well with a side salad or grilled protein for a complete meal.
