Potato Broccoli Bake
A comforting potato and broccoli bake featuring tender sliced potatoes topped with seasoned margarine, then baked with vibrant broccoli and creamy pimento cheese sauce. This dish offers a delightful combination of savory flavors and textures, perfect for family dinners or casual gatherings with a cheesy, veggie-forward appeal.
Ingredients
Instructions
- Place the sliced potatoes in a greased 9 x 13-inch baking dish.
- Combine the melted margarine, salt, paprika, and pepper.
- Brush the margarine mixture onto the potatoes.
- Bake uncovered at 425°F (220°C) for 45 minutes.
- Arrange the thawed broccoli spears over the potatoes.
- Pour the pimento cheese sauce over the broccoli and potatoes.
- Cover the dish and bake for an additional 10 minutes or until the broccoli is tender.
Tips & Substitutions
To enhance the flavor, consider adding garlic powder or onion powder to the margarine mixture. If you're out of pimento cheese sauce, a combination of cream cheese and shredded cheddar can work well. For a crispy topping, sprinkle some breadcrumbs or crushed crackers on top before the final bake. Ensure the potatoes are evenly sliced for consistent cooking.
Serving Suggestions
This Potato Broccoli Bake pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. Consider serving it alongside grilled chicken or fish for added protein. For a heartier option, enjoy it with slices of crusty bread. It's also a great side dish for gatherings and potlucks, perfect for sharing with friends and family.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 20 minutes or until warmed through. You can also reheat individual portions in the microwave for 2-3 minutes, but the oven method will help retain the dish's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Broccoli Bake contains roughly 334 calories, with 5g protein, 46g carbohydrates, and 15g fat. It is an excellent source of vitamin C (28% of the Daily Value) and potassium (25% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli. Blanch it in boiling water for 2-3 minutes before adding it to the dish. This helps to soften the broccoli slightly before baking, ensuring it cooks evenly with the potatoes.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the dish up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, allow it to come to room temperature before putting it in the oven to ensure even cooking.
Can I substitute the margarine with another fat?
Yes, you can substitute margarine with butter or olive oil if preferred. Each option will give a slightly different flavor, with butter adding richness and olive oil providing a lighter taste, suitable for those following vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).