Broccoli and Potato Bake
A delightful dish that combines broccoli and potatoes in a creamy, cheesy bake, perfect for comfort food lovers.
Servings 6 servings
Calories 320kcal
Ingredients
Vegetables
- 2 cups Broccoli florets Fresh and vibrant
- 3 medium Potatoes Creamy and starchy
- 1 medium Onion Sweet for caramelization
- 1 medium Carrot For extra color and sweetness
- 1 cup Mushrooms Earthy flavor
- 1/2 cup Cherry tomatoes For a burst of freshness
- 2 cloves Garlic Diced, plus one clove for flavor
Liquids
- 2 tablespoons Olive oil For flavor boost
- 1 cup Milk To smooth out the mixture
- 1/2 cup Greek yogurt or sour cream For creaminess
Egg Mixture
- 4 large Eggs For custard-like texture
Cheese
- 1 cup Cheddar cheese For cheesy goodness
- 1/2 cup Parmesan cheese For extra flavor
Seasoning and Garnish
- 1 teaspoon Salt To enhance taste
- 1 teaspoon Black pepper Freshly ground
- 1 teaspoon Dried garlic For fragrance
- 1 tablespoon Fresh basil For garnish
- 1/2 fruit Lime Juice for brightness
- 2 tablespoons Fresh dill To elevate taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Chop the broccoli, potatoes, onion, carrot, and mushrooms into bite-sized pieces.
- In a large baking dish, toss the chopped vegetables with olive oil, salt, black pepper, and dried garlic.
Baking
- Bake the vegetables for 25-30 minutes until tender.
- In a bowl, whisk together the eggs, Greek yogurt (or sour cream), milk, and a pinch of seasoning.
- Once the vegetables are cooked, pour the egg mixture evenly over them, then scatter the cherry tomatoes and cheeses on top.
- Return to the oven and bake for an additional 15-20 minutes until cheese is bubbling and golden brown.
- Garnish with fresh basil before serving.
Notes
For best results, cut vegetables into uniform pieces. Taste the mixture before baking to adjust seasonings. Serve with cucumber salad or crusty bread.