Cheesy Potato and Broccoli Casserole — Quick Oven-Baked Dinner

This potato and broccoli casserole with melty cheese is a speedy, satisfying dinner. Paper-thin potato slices, crisp-tender broccoli, and a light egg-and-milk custard bake into a luscious casserole crowned with a golden, bubbling crust. Equally at home on a busy weeknight or a relaxed family weekend.

Ingredients

• Potatoes — 700 g (1.5 lb)
• Broccoli — 300 g (10.5 oz)
• Onion — 1 medium
• Garlic — 2 cloves
• Eggs — 3 large
• Milk — 200 ml (3/4 cup + 1 tbsp + 1 tsp)
• Melting cheese — 120 g (4 oz)
• Unsalted butter — 20 g (1 1/2 tbsp)
• Vegetable oil — 1 tbsp (15 ml)
• Breadcrumbs — 2 tbsp (30 ml) (optional)
• Kosher salt — 1 tsp (5 ml)
• Freshly ground black pepper — 0.5 tsp (2 ml)
• Sweet paprika — 0.5 tsp (2 ml)
• Ground nutmeg — a pinch
• Fresh parsley, chopped — 2 tbsp (30 ml)

Step-by-step recipe

1. Preheat the oven to 190°C (375°F). Butter a baking dish, and if you like, dust the bottom and sides with breadcrumbs for extra crunch.
2. Peel the potatoes and slice into thin rounds about 1/8 inch (3–4 mm). Drop into boiling salted water for 5–7 minutes until just tender, then drain well.
3. Cut the broccoli into small florets. Blanch in boiling water for 2 minutes, transfer immediately to cold water, then pat dry.
4. Finely dice the onion and mince the garlic. Sauté the onion in the oil over medium heat until soft, 3–4 minutes. Stir in the garlic for 30 seconds, then take off the heat.
5. Coarsely grate the cheese. In a bowl, whisk the eggs with the milk; season with salt, pepper, paprika, and a pinch of nutmeg.
6. Arrange half of the potatoes in the dish. Sprinkle with half the sautéed onion and a portion of the cheese. Scatter the broccoli on top, then add the remaining potatoes and onion.
7. Pour the egg–milk mixture evenly over the layers. Top with the remaining cheese; add breadcrumbs if you prefer a crisper crust.
8. Bake for 30–35 minutes until set and deeply golden. If the top colors too fast, tent with foil.
9. Let the casserole rest for 10 minutes. Finish with chopped parsley and serve hot.

Nutrition per serving

Tips & variations

• Choose starchy potatoes (Russet or Yukon Gold) — they bake up tender and absorb the custard beautifully.
• Don’t overcook the broccoli when blanching — 2 minutes keeps it bright and crisp-tender.
• For richer flavor, swap part of the milk for cream 10–20% — 100–150 ml (7–10 tbsp) — or whisk 1 tsp Dijon mustard into the custard.
• Use any good melting cheese: Gouda, mozzarella, cheddar, or a blend.
• Gluten-free: skip the breadcrumbs or use a gluten-free crumb.
• Make it heartier with add-ins like cooked chicken, ham, or sautéed mushrooms — about 200 g (7 oz).
• Make ahead: assemble, cover, and refrigerate for up to 12 hours; bake just before serving.

Frequently asked questions

• Can I use frozen broccoli? Yes — no need to thaw. Blanch in boiling water for 1–2 minutes, then dry well.
• What can I use instead of milk? Light cream or half-and-half (diluted 1:1 with water), unsweetened plant milk, or a mixture of sour cream and water (1:1).
• How do I make it without eggs? Replace the custard with 250 ml (1 cup) milk mixed with 1 1/2 tbsp cornstarch; add a bit more cheese to help it set.
• Can I freeze the casserole? Best to freeze it fully baked and cooled. Wrap tightly and store up to 2 months. Reheat at 170°C (340°F) for 20–25 minutes.
• How do I know it’s done? The center is set, the edges are golden, and a knife slides easily through the potato layers.