Healthier Broccoli Potato Casserole
This healthy broccoli potato casserole with light cheese sauce makes a perfect light main meal or a side dish for other main courses.
Servings: 6
Calories: 348kcal
Ingredients
- 2 lbs potatoes
- 2 lbs broccoli Note 1
- 1 ¾ cups vegetable stock
- ⅔ cup low-fat cream cheese Note 2
- 2 tablespoons all-purpose flour
- ½ cup low-fat milk
- 1 tablespoon finely chopped chives
- ¼ teaspoon fine sea salt more to taste
- ⅛ teaspoon ground black pepper more to taste
- ½ teaspoon curry powder more to taste
- 1 cup low-fat grated cheese Gouda or Cheddar (Note 2)
Instructions
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Precook vegetables: 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 inches.
- Sauce: Warm the vegetable stock in a small pot, remove from the heat and whisk in the cream cheese until completely melted. In a small bowl, mix 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, salt, pepper, and curry powder to taste.
- Bake: Pour the sauce over the vegetables, sprinkle the casserole with the grated cheese, and bake for about 20 minutes until bubbling and golden.
Notes
- Stems included. Or use only broccoli stems if you have to have some leftover. Or use frozen broccoli.
- Use full-fat dairy products (cream cheese, cheese) if desired.
Nutrition
Serving: 1/4 of the dish | Calories: 348kcal | Carbohydrates: 49g | Protein: 15g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 586mg | Fiber: 8g | Sugar: 7g