Cheesy Broccoli Potatoes (Print Version)
# Ingredients:
→ Potatoes
01 -
3 large russet potatoes (or however many you'd like)
02 -
3 tablespoons olive oil
03 -
Coarse kosher salt
→ Vegetables
04 -
3 cups of broccoli florets
→ Cheese Sauce
05 -
4 tablespoons butter
06 -
¼ cup all-purpose flour
07 -
2 cups milk (or 12 ounces of evaporated milk mixed with 1 cup of water)
08 -
8 ounces of shredded cheddar or cheddar jack cheese
09 -
A pinch of ground nutmeg
10 -
A small pinch of cayenne pepper
11 -
½ teaspoon dried thyme
12 -
Salt and black pepper, adjust to your taste
# Instructions:
01 -
Warm up your oven to 350°F and line the lower rack with foil to catch anything that might drip.
02 -
Wash the potatoes, stab them a few times with a fork, rub olive oil on the skins, and give them a sprinkle of kosher salt.
03 -
Put the potatoes in the oven and bake them for about an hour, or until you can easily poke through with a fork.
04 -
Heat butter until melted, stir in flour, then gradually whisk in milk. Throw in your spices and let it simmer. Lower the heat, then stir in the cheese little by little until smooth.
05 -
Steam the broccoli by putting florets and 2 tablespoons of water in a microwave-safe bowl. Cook for 6-8 minutes.
06 -
Cut open the baked potatoes, pile on the cooked broccoli, and drizzle with the creamy cheese sauce.
# Notes:
01 -
Great option for a no-meat main course
02 -
You can bake extra potatoes if feeding more people
03 -
Regular milk works fine if you don't have evaporated milk and water
04 -
Let the hot potatoes rest 5 minutes before slicing them open