Cheesy Potato & Broccoli Casserole
with Bubbling Aged Cheddar
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
Ready to melt away the worries of the day? An oven-hot meal, gooey and bubbling with tangy cheddar on top, will sink you into a state of bliss. Plus, it’s filled to the brim with easy-to-love vegetables in a creamy, cozy, carefree sauce.
We will send you:
- 2 Celery stalks
- 450g Potatoes
- 300g Broccoli florets
- 30ml Vegetable demi-glace
- 200ml Milk
- 60g Grated aged cheddar
- 18g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, silicon dioxide, sunflower oil, oregano, parsley, chives, mustard)
Contains: Milk • Mustard • Wheat
You will need:
Large high-sided oven-safe pan
Oil
Salt & pepper (S&P)
3 or 6 tbsp Butter
Total Fat
33 g
Saturated Fat
19 g
Sodium
1070 mg
Total Carb
64 g
Sugars
12 g
Protein
21 g
Fibre
9 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Thinly slice the celery crosswise.
Start the casserole
- In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the potatoes and celery. Sauté, 4 to 6 min., until beginning to soften.
- Add 3 tbsp butter (double for 4 portions), the spices and S&P.
- Sauté, 1 to 2 min., until a paste begins to form.
Finish the casserole
- To the pan, add the milk, ½ cup water (double for 4 portions), the broccoli (halve if large), demi-glace and S&P; bring to a boil.
- Off the heat, top with the cheese.
- Transfer to the oven and bake, 12 to 14 min., until tender and golden brown.
Plate your dish
- Divide the casserole between your plates. Bon appétit!
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