This Cheesy Broccoli and Potato Bake is the perfect balance of comfort and nutrition.
Tender potatoes and crisp broccoli are layered with creamy mozzarella and nutty Parmesan, then baked until golden and bubbling.
Packed with plant-based fiber, antioxidants, and heart-healthy fats from olive oil, it’s a wholesome, satisfying dish ideal for weeknight dinners or make-ahead meal prep that keeps everyone coming back for seconds.
Cheesy Broccoli and Potato Bake
Equipment
- 1 large pot (for boiling potatoes)
- 1 steamer basket or pot steamer (for broccoli)
- 1 Mixing Bowl – for combining ingredients
- 1 9×14-inch baking dish
- 1 Potato masher or fork
- 1 basting brush (for olive oil)
- 1 Oven (preheated to 400°F / 200°C)
Ingredients
- 6 medium yellow or Yukon gold potatoes peeled and cut into chunks
- 2 medium broccoli heads florets separated
- 3 tablespoons extra virgin olive oil
- ¼ cup grated Parmesan cheese
- ¾ cup mozzarella cheese cut into small cubes
- ⅛ cup fine breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Pinch chili powder
- Salt and black pepper to taste
Instructions
- Prepare and Clean the Vegetables: Begin by giving both the potatoes and broccoli a good rinse under cold running water to remove any dirt or grit. Trim off the woody ends of the broccoli stems, then separate the florets into small, even pieces so they cook uniformly. If the stems are tender, you can peel and slice them thinly—they add wonderful flavor and texture. Next, peel the potatoes and cut them into medium-sized chunks, roughly 1½ inches each. Keeping the pieces uniform ensures even cooking and helps the bake hold its structure later. Set all the prepared vegetables aside while you ready the cookware.
- Steam the Broccoli Until Tender-Crisp: Fill a pot or steamer with a few inches of water and bring it to a steady boil over medium-high heat. Place the broccoli florets into the steamer basket, cover tightly, and let them steam for about 10 minutes, or until the florets are bright green and just fork-tender. Avoid overcooking—the broccoli should still have a slight bite so it doesn’t turn mushy in the oven. Once steamed, remove the basket carefully, allow excess moisture to drip off, and transfer the broccoli into a large mixing bowl. Set it aside to cool slightly.
- Boil the Potatoes Until Soft: In a separate large pot, pour in enough cold water to fully submerge the potatoes. Add a generous pinch of salt to season the water—it will help infuse the potatoes with flavor as they cook. Bring the pot to a boil over high heat, then reduce to medium and simmer the potato chunks for about 10 minutes, or until they are just tender when pierced with a fork but not falling apart. Once cooked, drain the potatoes thoroughly and allow the steam to escape for a few minutes; this step helps them dry slightly, giving a better texture when baked later.
- Preheat the Oven and Prepare the Baking Dish: Set your oven to 400°F (200°C) and allow it to preheat fully while you prepare the casserole. Lightly drizzle a little olive oil into a 9×14-inch deep baking dish. Use a brush or clean paper towel to evenly coat the bottom and sides. This prevents sticking and adds flavor. The olive oil will also help create a beautifully crisp edge as the bake cooks. Place the oiled dish on your countertop, ready for the next step.
- Combine the Vegetables and Seasonings: Transfer the cooked potatoes to the bowl with the steamed broccoli. Using a potato masher or the back of a fork, gently crush the potatoes and broccoli together—just enough to break them down slightly while keeping some texture. You don’t want a puree; the mix should be rustic with visible chunks. Next, drizzle about two tablespoons of olive oil over the mixture. Add paprika, onion powder, garlic powder, chili powder, and a generous pinch each of salt and black pepper. Sprinkle in any herbs you love (Herbes de Provence or Italian seasoning work beautifully). Toss everything gently until the seasonings and oil are evenly distributed throughout the vegetables.
- Add the Cheeses and Layer the Bake: Now sprinkle ¼ cup of grated Parmesan evenly over the mixture, allowing it to melt slightly into the warm vegetables. Add the mozzarella cubes, scattering them throughout the dish so each bite gets a bit of gooey cheese. Use a large spoon or your hands to toss everything once more, ensuring even cheese distribution. Pour the mixture into the prepared baking dish, pressing it gently into an even layer without compacting it too much—air pockets will help the bake stay light.
- Top with Breadcrumbs and Olive Oil: Drizzle the remaining 1 tablespoon of olive oil evenly over the top of the mixture. Then, sprinkle the fine breadcrumbs over the surface in a thin, uniform layer. The breadcrumbs, moistened slightly by the olive oil, will crisp up beautifully in the oven and create that irresistible golden crust. You can add a light dusting of extra Parmesan if you prefer a deeper cheesy finish.
- Bake Until Golden and Bubbly: Place the baking dish on the center rack of your preheated oven. Bake for 20 minutes, or until the top is lightly golden and the cheese inside begins to bubble. Keep an eye on it toward the end of the bake—each oven varies slightly. For an extra crisp topping, switch your oven to broil mode for the last 1–2 minutes. Watch carefully so it doesn’t burn; you’re looking for a toasty, golden-brown surface.
- Cool Slightly and Serve Warm: Once the bake is beautifully golden, carefully remove it from the oven and let it rest for 5 minutes before serving. This brief cooling period allows the cheese to set slightly, making it easier to slice or scoop without falling apart. Serve warm as a comforting side dish or a light vegetarian main course, paired with a crisp salad, roasted protein, or crusty bread. Every forkful delivers a cozy blend of creamy potato, tender broccoli, and rich, cheesy goodness.
Notes
- For best texture, steam broccoli until just tender and avoid overcooking.
- Uniform potato chunks ensure even boiling and a cohesive bake.
- Gently smashing potatoes and broccoli allows flavors to meld without turning the dish into a puree.
- Adjust seasoning according to taste—herbs de Provence, paprika, or chili powder can be increased for a stronger flavor.
- Use a good-quality extra virgin olive oil for a richer, healthier flavor.
- Leftovers reheat well in the oven to maintain a crisp topping.
- Breadcrumbs can be substituted with panko for extra crunch or omitted for a low-carb version.
- This dish is versatile—cauliflower or a mix of seasonal vegetables works beautifully in place of broccoli.
Chef’s Secrets: Tips For Perfect Bake
Creating a flawless Cheesy Broccoli and Potato Bake is all about layering flavors and textures.
Start with steaming broccoli and boiling potatoes just enough—they should remain slightly firm to avoid a mushy bake.
Don’t over-smash the vegetables; a rustic texture lets each bite retain a pleasing contrast.
Evenly distribute cheeses to ensure gooey pockets throughout, and drizzle olive oil over breadcrumbs for a golden, crispy top.
Using freshly grated Parmesan enhances the aroma and gives a richer, nutty finish that pre-shredded cheese cannot replicate.
Finally, always watch closely during the broil step to achieve that perfect golden crust without burning.
Serving Suggestions: Delicious Pairing Ideas
This hearty vegetable bake works wonderfully as a side dish or even a vegetarian main course.
Serve it alongside a crisp green salad or roasted chicken for a balanced meal.
For a Mediterranean twist, add a dollop of herbed yogurt or a drizzle of balsamic glaze.
It’s also ideal for brunches or potlucks—cut into squares for easy serving.
Leftovers make excellent sandwich fillings or topping for baked eggs.
Pair with a chilled glass of white wine, such as Pinot Grigio, or a refreshing sparkling water for an everyday, satisfying meal.
Storage Tips: Keeping Bake Fresh
Allow the bake to cool completely before storing to prevent condensation from making the topping soggy.
Place in an airtight container and refrigerate for up to 3 days.
For longer storage, it can be frozen in a suitable container for 2–3 months; thaw in the fridge overnight before reheating.
To reheat, transfer to an oven-safe dish and bake at 350°F (175°C) for 15–20 minutes, or until warmed through and the topping regains its crispness.
Avoid microwaving when possible, as it can make the crust soft and the cheese unevenly melted.
Frequently Asked Questions
1. Can I use other vegetables instead of broccoli?
Absolutely! Cauliflower, zucchini, or even a mix of seasonal vegetables can replace or complement broccoli. Just adjust the cooking time for different textures so nothing becomes mushy.
2. Can I make this dish ahead of time?
Yes, you can prepare the vegetables and mix them with cheese the day before. Store the unbaked dish in the fridge and bake it fresh when needed. This is perfect for meal prep or entertaining.
3. How can I make the topping extra crispy?
Use panko breadcrumbs instead of fine breadcrumbs and drizzle them generously with olive oil. Broiling for the final 1–2 minutes also ensures a golden, crunchy top.
4. Is this recipe suitable for a low-fat diet?
You can reduce the amount of cheese or use part-skim mozzarella to lower saturated fat. Olive oil remains a healthy fat option, but you can lightly brush instead of drizzling to further reduce calories.
5. Can I freeze the leftovers?
Yes, store in an airtight freezer-safe container for up to 2–3 months. Thaw overnight in the fridge and reheat in the oven to retain texture and flavor.
Avoid microwaving directly from frozen, as it may make the topping soggy.
