Creamy Potato Broccoli Casserole

Steps to make Creamy Potato Broccoli Casserole

1. 1

   Heat oven

   5

   Preheat the oven to 350 ˚F.

2. 2

   Boil potatoes

   20
   

   Boil 4 medium potatoes in salted water until tender but still firm. Remove and let cool. Once cool enough to handle, cut the potatoes into ¼-inch slices.

3. 3

   Cook broccoli florets

   3
   

   To the same water, add 2 ¼ cups broccoli florets and cook for about 3-5 minutes until tender but not mushy. Drain the broccoli florets well.

4. 4

   Make white sauce: Melt butter

   3
   

   In a medium saucepan over low heat, melt 3 tablespoons butter.

5. 5

   Add flour

   2
   

   Whisk in 3 tablespoons all-purpose flour and a pinch of salt and continue whisking until smooth.

6. 6

   Add milk

   5
   

   Slowly add in 2 ¾ cups milk and a dash of black pepper and continue whisking until it comes to a boil and is thickened. Remove from the heat and allow the sauce to cool slightly.

7. 7

   Assemble casserole

   3
   

   In an 8-inch square baking dish, spread a couple of tablespoons of the prepared white sauce on the bottom. Layer the potato slices over the sauce and add a sprinkle of oregano leaves. Top the potatoes with the white sauce, broccoli florets and a sprinkle of Parmesan cheese. Repeat layering with the remaining ingredients, ending with a sprinkle of Parmesan cheese on top.

8. 8

   Bake

   35
   

   Bake, uncovered, for about 30 minutes or until bubbly and golden brown on top. Remove from the oven and let cool for 5 minutes before serving.

9. 9

   Serve
   

   Serve with protein of choice. Enjoy!