Broccoli Cheese Potatoes (Print Version)
# Ingredients:
→ Potatoes
01 -
Season with salt or sea salt, your choice
02 -
Black pepper and optional scallions or fresh chives, adjust as needed
03 -
A drizzle of olive oil
04 -
2 big russet potatoes
→ Broccoli Cheese Sauce
05 -
A couple tablespoons of room-temperature butter
06 -
1 cup of milk (use whole or 2%, whichever you have)
07 -
Finely chop about 2 cups of fresh broccoli florets
08 -
A hint of garlic powder, quarter to half a teaspoon
09 -
Around 5.5 ounces of shredded cheddar cheese, freshly grated
10 -
Sprinkle between 1/8 and 1/4 teaspoon of salt
11 -
2 tablespoons of all-purpose flour, any brand
12 -
A pinch of cayenne, roughly 1/4 teaspoon
# Instructions:
01 -
Set the oven to 425°F. Scrub the spuds, stab a few holes in them, coat with some oil, and toss on a sprinkle of salt.
02 -
Pop them on a baking tray and cook for about 50-60 minutes. They’re ready when a fork slides in easily.
03 -
Melt the butter on medium heat, mix in flour till bubbly, and slowly pour in milk as you whisk. Add spices and stir until thick.
04 -
Turn the heat down, toss in shredded cheese slowly so it melts smoothly, then fold in broccoli. Turn off the heat.
05 -
Cut open the baked potatoes, fluff the insides, and season with chives and pepper. Spoon the broccoli cheese sauce on top.
# Notes:
01 -
You can microwave the potatoes in 6-9 minutes if you’re short on time
02 -
Shredding cheese fresh gives smoother results than pre-shredded
03 -
Works great as a main meal or a side for bigger dinners