Potato and broccoli bake
Sliced potatoes and broccoli baked in cheese sauce — prepare, into the oven, done.
- Time
- 55 min
- Effort:
- easy
- Season
- all year
- vegetarian
- kid-friendly
- budget
- batch-cook
- everyday
Ingredients for 4 portions
800 gpotatoes
1broccoli
30 gbutter
2 tbspplain flour
400 mlmilk
200 gGouda · grated
1 tspmedium mustard
to tastenutmeg
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Milk (incl. lactose)
- Mustard
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 536 kcal |
|---|---|
| Protein | 23.9 g |
| Fat | 26.5 g |
| Carbohydrates | 46.4 g |
| of which sugar | 7.6 g |
| Fibre | 6.9 g |
| Salt | 1.3 g |
Not counted because listed without a quantity: nutmeg, salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Peel and slice the potatoes, parboil for 10 minutes; blanch the broccoli florets for 3 minutes.
- 2
Melt the butter, stir in the flour, gradually whisk in the milk, simmer for 5 minutes, stir in two thirds of the cheese, the mustard, salt, pepper and nutmeg.
- 3
Layer the potatoes and broccoli in a dish, sauce over, remaining cheese on top.
- 4
Bake at 200 °C for 25 minutes until golden.