Simple Way to Prepare Speedy Cheesy Potato Broccoli

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, cheesy potato broccoli. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Cheesy Potato Broccoli is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Cheesy Potato Broccoli is something which I’ve loved my entire life.

This creamy and cheesy potato soup with broccoli comes together quickly for an easy and quick weeknight meal that everyone will love. Are you looking for a super delicious make-ahead breakfast or brunch idea? Join Sarah Carey as she creates this simple and flavorful recipe that's topped. Mash potatoes are high on the glycemic index.

To get started with this recipe, we have to prepare a few components. You can cook cheesy potato broccoli using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Cheesy Potato Broccoli:

1. Take 3 medium steamed potatoes
2. Get 1 green bell
3. Prepare half onion-chopped
4. Prepare Mozzarela cheese
5. Get broccoli-cut into bite size
6. Prepare 2 tbsp Olive oil
7. Get Garlic Sauce (Original recipe by Natasha's Kitchen Website)
8. Take 2 tbsp margarine/butter
9. Prepare 2 tbsp all-purpose flour
10. Take 200 ml milk (I use fibercream)
11. Get shredded cheddar cheese
12. Make ready 2 tsp garlic powder/ 2 cloves of garlic-crushed/grated
13. Make ready salt, pepper, sugar, lil bit of chicken powder

Spread the cream of chicken mixture over the potatoes. Cover the casserole with the cheeses. I'm not all that fond of baked potatoes on their own, but baked potatoes with cheesy sauce and tiny broccoli florets is another story entirely. I love smooshing the sauce into the fluffy potato below.

Instructions to make Cheesy Potato Broccoli:

1. Steamed the potatoes (skin on) till it soften. While waiting for the potato, on a medium heat, melt 2 tbsp margarine in the sauce pan, put 2 tbsp of flour, stir till you can smell such a nice baking aroma.
2. Pour a cup of milk into the roux, mix it till it smooth and thicken
3. Put the grated garlic, cheddar cheese, salt, pepper, sugar and chicken powder into the mixture then whisk it in a low heat. Let it simmer and turn off the heat.
4. While waiting the sauce to cool down and thicken, boil the broccoli for about 4 minutes or until it is soften
5. After the potatoes cook through, peel off the skin, cut into 4/ 5 thin slice, and lay it on a baking tray. On top of the potatoes, put the garlic sauce, dice green bell pepper, chopped onion, broccoli and mozzarella. Drizzle it with olive oil and season it with black pepper. Put it into the preheated oven in 180c for about 12-15 minutes or until the cheese is melted.
6. Serve it with your favourite dressing (mine is roasted sesame by Kewpie!)

I'm not all that fond of baked potatoes on their own, but baked potatoes with cheesy sauce and tiny broccoli florets is another story entirely. I love smooshing the sauce into the fluffy potato below. Add some color to your mashed potatoes by adding some broccoli to the mix. We love the flavor of fontina cheese paired with broccoli, but any. Adding broccoli and cheese to mashed potatoes is a neat twist.

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