Best Potatoes with Broccoli (Print Version)
# Ingredients:
→ Potatoes
01 -
3 medium russet potatoes (or however many you need)
02 -
3 spoonfuls of olive oil
03 -
Coarse kosher salt
→ Vegetables
04 -
About 3 cups of broccoli pieces
→ Cheese Sauce
05 -
¼ cup of butter
06 -
Same amount (¼ cup) of regular baking flour
07 -
2 cups milk (or 1 can evaporated milk + 1 cup water)
08 -
8 ounces of cheddar or cheddar blend cheese
09 -
A small sprinkle of nutmeg
10 -
A dash of cayenne
11 -
½ teaspoon of dried thyme
12 -
Salt and black pepper for flavor
# Instructions:
01 -
Turn your oven to 350°F. Lay foil on the bottom rack to catch any messes.
02 -
Scrub the potatoes clean, poke them with a fork a few times, coat with olive oil, then sprinkle with salt.
03 -
Pop them in the oven for an hour, or until a fork slides in easily.
04 -
Melt the butter, add the flour, and slowly pour in the milk while stirring. Toss in the spices, turn the heat down, and stir the cheese until it’s silky smooth.
05 -
Microwave the broccoli with 2 spoonfuls of water for 6–8 minutes.
06 -
Cut open the potatoes and pile on the steamed broccoli and creamy cheese sauce.
# Notes:
01 -
This makes a tasty main course without meat.
02 -
You can adjust potato quantities depending on how many people you’re serving.
03 -
Swap regular milk for evaporated milk mixed with water if you prefer.
04 -
Give the potatoes a few minutes to cool before slicing them open.