Last Updated on 06/05/2020 by Adina
A delicious broccoli potato casserole on the healthy side. A satisfying bake with a light cream cheese sauce, so much taste yet not that many calories.
Potato Broccoli Casserole or Bake
This broccoli potato casserole is better than you can imagine! Really! You might think, just potatoes and broccoli and a low-fat sauce, but trust me, you will love it! It is just that good!
Like a lot of other mothers I know I have problems getting my children to eat vegetables. They do eat some carrots, peas, tomatoes, potatoes, salad and a few other things, but things like broccoli, cauliflower, green beans or cabbage are evil things, that only grow to torment them.
Then, a couple of weeks ago my son brought home a book from kindergarten. They have a small library there and are allowed to borrow books and keep them over the weekend. They do that quite often both of them.
This time Bruno brought a book with a wonderful title: “Bert – The Vegetable Goblin”. This named Bert was a broccoli floret that could speak. He explained the brother and sister in the book all about the importance of eating vegetables and could convince them to eat the broccoli casserole their mother so lovingly cooked for them. Happy end!!!!
My Bruno found the book so good that he suggested I make broccoli casserole for lunch the next day. I didn’t hesitate if I could get him to at least try broccoli… So the next day I cooked this casserole and the miracle happened, my son ate broccoli without discussion and said he did like it a little bit. 🙂 That’s a start, isn’t it?
His sister still refused to try the broccoli (she’s only just 3, so the message of the book was a bit lost on her) but she ate everything else on her plate after carefully removing any millimeter of broccoli that she could pick out.
This is a repost from 2015. My kids are less vegetable-resistant nowadays, actually, there is not much I can still complain about. Except for mushrooms…
- Potatoes and broccoli.
- Do use the broccoli stem as well, and if you happen to only have broccoli stem leftovers from making another dish, this casserole is the perfect way of using them.
- Cream cheese, milk and grated cheese.
- All the dairy I use to make this potato broccoli casserole is low-fat.
- You can definitely go for the full-fat version, but you will not know the difference. And in such a case, I always go for the less fatty version.
- To top the casserole, you can use low-fat Gouda, Cheddar or any kind of cheese you like to use for this kind of bake or casserole.
How to serve?
- You can serve the broccoli potato casserole as a light meal on its own with a green salad on the side.
- Or you can have it as a healthy side dish for cast-iron chicken breast, a whole roast chicken or roasted chicken leg quarters.
More delicious casseroles or bakes?
- 1 kg/ 2.2 lbs potatoes
- 1 kg/ 2.2 broccoli (See note)
- 400 ml/ 13.5 fl.oz/ 1 3/4 cups vegetable stock
- 150 g/ 5.3 oz/ 1 ¼ cup low-fat cream cheese
- 2 tablespoon all-purpose flour
- 100 ml/ 3.4 fl.oz/ scant ½ cup low-fat milk
- 1 tablespoons finely chopped chives
- fine sea salt and pepper
- a pinch of curry
- 125 g/ 4.4 oz/ 1 ¼ cup low-fat grated cheese, Gouda or Cheddar
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Peel the potatoes and cut them into cubes. Bring a large pot of water to a boil, add some salt, and cook the potatoes for about 5 minutes.
- In the meantime divide the broccoli head into florets and chop the stem into cubes. Add to the potatoes and cook everything for another 5 minutes. Drain well and place the vegetables into a casserole dish, of about 32x23 cm/ 12x9 inch.
- Warm the vegetable stock in a small pot, remove from the heat and whisk in the cream cheese until completely melted.
- Whisk the milk and the flour until smooth, add it to the vegetable stock-cream cheese mixture, and bring everything to a boil while stirring all the time. Remove from the heat, add the chives, and salt, pepper, and curry to taste.
- Pour the sauce over the vegetables, sprinkle the casserole with the grated cheese, and bake for about 20 minutes until bubbling and golden.
Stems included. Or use only broccoli stems if you have to have some leftover.
Nutrition Information:Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 481Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 976mgCarbohydrates: 80gFiber: 14gSugar: 11gProtein: 24g
Nutrition information isn’t always accurate.