Description
This dish features tender baked potatoes smothered in a creamy broccoli cheese sauce, perfect for a comforting meal.
Ingredients
Scale
- 4 large russet potatoes, washed and scrubbed
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 2 tablespoons butter
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Poke holes in the potatoes with a fork and bake them directly on the oven rack for 45-60 minutes, or until tender.
- While the potatoes are baking, steam the broccoli florets until tender, about 5-7 minutes.
- In a saucepan, melt the butter over medium heat. Add garlic and cook for 1 minute.
- Stir in the milk and cheddar cheese until the sauce is smooth and creamy. Add the steamed broccoli and mix well.
- Once the potatoes are done, slice them open and top with the broccoli cheese sauce. Season with salt and pepper.
Notes
For extra creaminess, use full-fat milk and add a pinch of nutmeg to the sauce.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Main
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 55g
- Protein: 15g