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Potato Broccoli Casserole

Potato Broccoli Casserole

This hearty potato broccoli casserole blends creamy potatoes, tender broccoli, and a rich cheesy sauce, making a perfect, easy-to-make dish ideal for family dinners or potlucks.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course casserole, dinner
Cuisine American
Servings 8 people
Calories 389 kcal

Equipment

  • 1 9x13 baking dish buttered with 1 tablespoon unsalted butter
  • 1 small saucepan
  • 1 large pot
  • 1 colander
  • 1 medium bowl
  • 1 whisk
  • 1 slotted spoon or spider strainer

Ingredients
  

  • 5 tablespoons unsalted butter softened (1 tablespoon for baking dish, 4 tablespoons for sauce)
  • 2 ½ pounds russet potatoes peeled (about 5-6 medium)
  • 4 cups fresh broccoli florets bite-sized (from 1 large head)
  • 4 ounces cream cheese softened
  • 2 teaspoons seasoned salt
  • ½ teaspoon black pepper
  • ½ cup half & half
  • 1 ½ cups full-fat sour cream
  • 1 ½ cups shredded Colby-Jack cheese

Instructions
 

  • Preheat oven to 375°F and butter a 9x13 baking dish with 1 tablespoon of unsalted butter.
  • In a small saucepan over medium heat, melt 4 tablespoons butter with cream cheese, seasoned salt, and black pepper, whisking until smooth.
  • Whisk in half & half into the cream cheese mixture until thickened, then remove from heat to cool.
  • In a large pot, cover peeled potatoes with 2 inches of water and bring to a boil. Reduce to medium heat and cook potatoes until just tender, about 15-25 minutes.
  • Add broccoli florets to boiling potatoes during last 2 minutes of cooking, then remove broccoli with a slotted spoon and set aside.
  • Drain the potatoes in a colander and let cool enough to handle, then roughly chop into bite-sized pieces.
  • Return chopped potatoes to the empty pot to cool further and evaporate excess moisture.
  • Add the cooled sauce and sour cream to the potatoes and stir to coat evenly.
  • Gently fold the broccoli florets into the potato mixture and transfer everything to the prepared baking dish.
  • Sprinkle shredded Colby-Jack cheese evenly over the top.
  • Bake uncovered for 25-30 minutes until cheese melts and sauce bubbles.
  • Let casserole cool for 5 minutes before serving to allow sauce to set slightly.

Notes

  • Use block-style, full-fat cream cheese for best results.
  • Substitute half & half with heavy cream or whole milk for similar texture.
  • Yukon Gold potatoes are a suitable alternative to russets.
  • Mild cheddar cheese can replace Colby-Jack if preferred.
  • Butter the baking dish with a pastry brush or paper towel for even coating.