POTATO AND BROCCOLI CASSEROLE | Cheesy Broccoli Potato Au Gratin | Baked Broccoli & Potato Casserole

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories, while processed cheese is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Romano cheese

Nutritional yeast is a dairy-free option, while Romano is often more affordable.

Drizzle 1 teaspoon of olive oil and add a small cube of butter to a pan.

Melt the butter completely.

Add 3 large minced garlic cloves and 1 medium thinly sliced onion to the pan and sauté on medium flame until golden brown and aromatic.

Add the broccoli florets and potato slices to the pan and stir for a few seconds.

Season with a pinch of salt, freshly crushed black pepper, 1 teaspoon of mixed herbs, and 1/4 teaspoon of red chili flakes, then mix well.

Saute the broccoli and potatoes to incorporate the flavors of garlic, onions, and herbs.

In a bowl, break 2 eggs and season with a pinch of salt and 2 tablespoons of milk, then beat well with a whisk.

Add 2 tablespoons of refined flour to the egg mixture and mix until smooth and lumps free.

Grease an oven-safe casserole dish with 1 teaspoon of olive oil, brushing it on all sides.

Add the sautéed broccoli and potatoes to the greased casserole and spread evenly with a spatula.

Generously add grated cheddar cheese on top of the broccoli and potatoes, and then add Australian mozzarella cheese.

Pour the egg and flour batter over the broccoli, potatoes, and cheese.

Sprinkle oregano and chili flakes on top for added flavor.

Preheat the oven and bake at 200 degrees Celsius for 20 to 25 minutes or until golden brown.

After 20 minutes, check if the casserole is baked properly and golden brown, then cut to show a portion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens