Skip to main content
NUT-FREE COOKING & BAKING
Follow us on Instagram
Follow us on
Read this in Polish
Select language:
Polski 🇵🇱 (Polish) Deutsche 🇩🇪 (German) Français 🇫🇷 (French) Español 🇪🇸 (Spanish) हिंदी 🇮🇳 (Hindi) عربي (Arabic) 中国人 🇨🇳 (Chinese Simplified) Auto Translate
powered by Google Translatepowered by

Broccoli and Mushroom Potato Casserole

Published

Enjoy a comforting and affordable Broccoli and Mushroom Potato Casserole, perfect for a quick midweek family dinner. Made with leftover vegetables, creamy sauce, and melted cheese, it's a delicious way to warm up any evening.

preparation: 20 minutes

making: 20 minutes

total: 40 minutes

servings: 4 servings

nutrition: 658 calories per serving

cuisine: American

Ingredients

  • 1kg potatoes
  • 150g broccoli
  • 1 red onion
  • 2 garlic cloves
  • 150g cheddar cheese
  • 30g parmesan cheese
  • 150g closed cup mushrooms
  • olive oil, for greasing
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 200ml double creamwhat is?
  • 1 tsp butter
  • a pinch of fresh parsley, for garnish

Potatoes weigh before peeling. I used British baby potatoes.

Method

All the ingredients on the tabletop ready to make Broccoli and Mushroom Potato Casserole
All the ingredients on the tabletop ready to make Broccoli and Mushroom Potato Casserole

Peel, wash and cut the potatoes into slices about half a centimetre thick.

Place the potato slices into a pan, cover with water, and add a pinch of salt. Bring to a boil, then simmer for 10 minutes until half-cooked. Drain and set aside.

Trim the broccoli into florets and bring a pan of water to a boil with a pinch of salt. Add the broccoli to the boiling water and cook for 3-4 minutes. Drain and set aside.

Peel the red onion and slice it as you prefer.

Take the garlic cloves and grate them or press them through a garlic press.

Grate the cheddar cheese and shave the parmesan.

Wash and slice the closed-cup mushrooms.

Closed cup mushrooms frying in a pan
Closed cup mushrooms frying in a pan

Heat a little olive oil in a pan and fry the mushrooms until browned.

Onion frying in a pan with mushrooms
Onion frying in a pan with mushrooms

Add the onions and garlic, and fry until translucent and fragrant.

Season with salt, pepper, and thyme.

Double cream and Parmesan shavings added to mushrooms and onion in a pan
Double cream and Parmesan shavings added to mushrooms and onion in a pan

Pour in the double cream and add the parmesan shavings.

Thickening the sauce in a frying pan
Thickening the sauce in a frying pan

Stirring continuously, cook until the cheese is melted and the sauce thickens, then set aside.

Preheat the oven to 200°C.

Preparing a dish for Broccoli and Mushroom Potato Casserole
Preparing a dish for Broccoli and Mushroom Potato Casserole

Prepare an ovenproof dish and grease the bottom and the inside edges with a little butter.

I used an oval dish with a length of 28cm and a width of 19cm.

Potatoes and broccoli placed at the bottom of an ovenproof dish
Potatoes and broccoli placed at the bottom of an ovenproof dish

Lay the potato slices in the bottom of the dish and add the broccoli on top.

Mushroom sauce added on top of potatoes and broccoli in the ovenproof dish
Mushroom sauce added on top of potatoes and broccoli in the ovenproof dish

Pour over the mushroom sauce.

Grated Parmesan added on top of ovenproof dish with all ingredients inside
Grated Parmesan added on top of ovenproof dish with all ingredients inside

Finish by covering it with the grated cheddar cheese.

Nicely baked Broccoli and Mushroom Potato Casserole
Nicely baked Broccoli and Mushroom Potato Casserole

Place in the oven and bake for 20 minutes.

A portion of Broccoli and Mushroom Potato Casserole on a plate, garnished with fresh parsley
A portion of Broccoli and Mushroom Potato Casserole on a plate, garnished with fresh parsley

Serve hot, garnished with freshly chopped parsley.

Share on Threads
Share via WhatsApp
Share via e-mail
Recipe Categories