Potato Broccoli Casserole

Potato broccoli casserole combines creamy potatoes, fresh broccoli, and a cheesy topping in an easy-to-make dish ready in just one hour. Perfect for family dinners or potlucks, this casserole is a crowd-pleaser!

Jump to Recipe

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Servings8

This potato broccoli casserole is a perfect comfort food that’s ready in just one hour. With creamy potatoes, fresh broccoli, and a rich cheese topping, it’s a family favorite that’s easy to prepare. The combination of tender potatoes and crisp broccoli, all baked together with a cheesy sauce, creates a dish that’s both hearty and delicious.

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What You Need To Know

MAIN INGREDIENTS: Russet potatoes, fresh broccoli florets, cream cheese, seasoned salt, half & half, sour cream, Colby-jack cheese

QUICK STEPS: Boil and chop potatoes, par-cook broccoli, make cream cheese sauce, mix potatoes, broccoli, and sauce, transfer to baking dish, top with cheese, bake until bubbly

TOTAL TIME AND YIELD: 1 hour, 8 servings

Why This Recipe

• We tested this recipe multiple times to ensure the potatoes were cooked to the perfect consistency—soft enough to soak up the sauce but firm enough to hold their shape in the casserole.
• Our team of recipe developers fine-tuned the ratio of cream cheese and half & half to create a sauce that’s rich, creamy, and smooth. The balance of flavors and texture ensures it coats the potatoes and broccoli perfectly without feeling too heavy.

Potato Broccoli Casserole Ingredients

Here are the ingredients you’ll need:

• 5 tablespoons unsalted butter, softened to room temperature, divided (1 tablespoon to butter the baking dish and 4 tablespoons for the sauce)
• 2 ½ pounds (approximately 5-6 medium sized) russet potatoes, peeled
• 4 cups fresh broccoli florets, cut into bite-size pieces (from 1 large head of broccoli)
• 4 ounces cream cheese, softened to room temperature
• 2 teaspoons seasoned salt
• ½ teaspoon black pepper
• ½ cup half & half
• 1 ½ cups full-fat sour cream
• 1 ½ cups shredded colby-jack cheese

Potato and Broccoli Casserole Substitutions and Additions

Customizing your potato broccoli casserole is easy with these substitutions and additions.

Potatoes: If you don’t have russet potatoes, Yukon gold potatoes are a great alternative. They have a slightly buttery flavor and a creamy texture that works well in casseroles.

Half & Half: For a richer sauce, you can use heavy cream instead of half & half. Alternatively, whole milk can be used for a lighter option, but this may make the sauce a bit less creamy.

Sour Cream: Greek yogurt can be used in place of sour cream for a tangier flavor. Make sure to use full-fat Greek yogurt for the best texture.

Colby-Jack Cheese: If you prefer a different cheese, Monterey Jack or mild cheddar cheese are good substitutes. They melt well and provide a similar creamy texture.

How To Make This Potato Broccoli Casserole Recipe

Creating this potato broccoli casserole is straightforward and rewarding. By following these detailed steps, you’ll have a comforting, delicious dish ready to serve.

STEP ONE: Preheat your oven to 375°F. Using one tablespoon of softened unsalted butter, thoroughly butter the sides and bottom of a 9×13 baking dish.

This step prevents sticking and adds flavor.

STEP TWO: In a small saucepan over medium heat, add the remaining four tablespoons of butter, cream cheese, seasoned salt, and black pepper. As the butter and cream cheese melt, whisk the mixture until smooth and no lumps of cream cheese remain.

PRO TIP: Ensure the butter and cream cheese are softened to room temperature before starting to make whisking easier and quicker.

STEP THREE: Once the cream cheese mixture is smooth, whisk in the half & half until fully incorporated. Continue to whisk until the sauce thickens.

Remove from heat and let it cool. Cooling the sauce slightly before adding it to the potatoes helps it coat the potatoes evenly without making them mushy.

STEP FOUR: In a large pot, add the peeled potatoes and cover them with water by about two inches. Bring the water to a boil over high heat.

Once boiling, reduce the heat to medium and cook until the potatoes are just tender, about 15 minutes for smaller potatoes or 20-25 minutes for larger ones.

PRO TIP: Avoid overcooking the potatoes. They should be just tender enough to be pierced by a fork or knife but still firm as they will continue cooking in the oven.

STEP FIVE: Just before the potatoes finish cooking, add the broccoli florets to the pot. Allow the broccoli to cook for two minutes, then remove it with a slotted spoon or spider strainer.

This step ensures the broccoli is tender but not overcooked, retaining a bright green color.

STEP SIX: Pour the boiled potatoes into a large colander to drain off all the water. Let the potatoes cool slightly in the colander to allow excess steam to escape.

This helps to prevent the casserole from becoming watery.

STEP SEVEN: Once the potatoes are cool enough to handle, roughly chop them into bite-sized pieces. Return the chopped potatoes to the empty pot to continue cooling and let any remaining moisture evaporate.

STEP EIGHT: Add the cooled sauce and sour cream to the pot of chopped potatoes. Stir well to coat all the potatoes evenly.

The sauce should be evenly distributed, ensuring every bite is creamy.

STEP NINE: Gently toss the broccoli florets with the potato mixture until combined. Be careful not to break up the potatoes or broccoli too much.

STEP TEN: Transfer the mixture to the prepared casserole dish, spreading it out evenly. Top with the shredded Colby-jack cheese, covering the entire surface.

STEP ELEVEN: Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.

PRO TIP: Let the casserole cool on the counter for about five minutes before serving. This allows the sauce to set slightly, making it easier to serve.

Troubleshooting this Broccoli Potato Casserole Recipe

Potatoes are too soft.
Avoid overcooking the potatoes; they should be just tender enough to pierce with a fork.

Sauce is too thick or too thin.
If the sauce is too thick, thin it with a splash of milk; if too thin, let it simmer longer to thicken.

Broccoli is overcooked and mushy. Remove broccoli from the boiling water promptly after two minutes to keep it slightly crisp.

Casserole is watery.
Let the potatoes cool and steam off excess moisture before mixing with the sauce.

Sauce is lumpy.
Whisk the cream cheese mixture constantly to achieve a smooth sauce.

Cheese browns too quickly.
Cover the casserole loosely with foil if the cheese starts to brown too quickly.

Casserole is difficult to serve.
Let the casserole cool for five minutes before serving to allow the sauce to set slightly.

How To Serve Potato Broccoli Casserole

To create a well-rounded meal alongside your potato broccoli casserole, consider pairing it with a variety of other dishes. These complementary sides add variety and balance, making the meal both satisfying and delicious.

Start with a vibrant tomato and onion salad. The juicy tomatoes, crisp onions, and tangy dressing provide a refreshing contrast to the creamy, cheesy casserole, adding a burst of brightness to the meal.

For a chicken pairing, baked cracked chicken is an ideal choice. Its savory flavors and creamy texture harmonize beautifully with the cheesy casserole, creating a comforting combination.

Consider adding candied carrots as a side dish. These tender carrots, glazed with a buttery brown sugar sauce, introduce a delightful sweetness that balances the savory flavors of the casserole

How To Store Potato Broccoli Casserole

Storing this cheesy broccoli potato casserole properly will help you enjoy this delicious dish even after the initial serving. Here are some simple guidelines on how to store, make ahead, and reheat your casserole to maintain its flavor and texture.

MAKE AHEAD: You can prepare this casserole ahead of time to make mealtime easier. Follow all the steps up to baking, then cover the dish tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours.

When ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before baking as directed.

IN THE FRIDGE: To store leftovers in the fridge, allow the casserole to cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to two days. Reheat individual portions or the entire casserole as needed.

IN THE FREEZER: It’s not recommended to freeze this casserole because the dairy in the sauce can separate when thawed, affecting the texture. However, if you must freeze it, make sure it is completely cooled before wrapping it tightly in tin foil and placing it in a freezer-safe container.

It can be frozen for up to one month. Thaw it overnight in the fridge before reheating.

HOW TO REHEAT:

• Oven: Preheat your oven to 350°F. Place the casserole in an oven-safe dish, cover with foil, and heat for about 20-30 minutes, or until warmed through.
• Microwave: For individual portions, place the desired amount in a microwave-safe dish and cover loosely with a microwave-safe lid or plastic wrap. Heat on high for one to two minutes, stirring halfway through.
• Stovetop: If you prefer, you can reheat the casserole on the stovetop. Place a portion in a non-stick skillet over medium heat, stirring occasionally, until heated through.

Why This Potato Broccoli Casserole Is The Best

Potato broccoli casserole has earned its place as a family favorite for many reasons. Its blend of simplicity, flavor, and versatility makes it a delicious meal the whole family will return to time and again.

Easy to Prepare: With straightforward steps and simple ingredients, anyone can make this delicious casserole without hassle.

Make-Ahead Convenience: Prep it the day before and simply bake it when you’re ready to serve.

Versatile Side Dish: It pairs well with a variety of main courses, from roasted chicken to grilled steak.

This potato broccoli casserole is a comforting dish that combines creamy potatoes and tender bites of broccoli with a cheesy topping, making it a family favorite meal any night of the week. Enjoy the simplicity and deliciousness this casserole brings to your table!

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Potato Broccoli Casserole

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Potato broccoli casserole combines creamy potatoes, fresh broccoli, and a cheesy topping in an easy-to-make dish ready in just one hour. Perfect for family dinners or potlucks, this casserole is a crowd-pleaser!

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 8

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Ingredients

  

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• 5 tablespoons unsalted butter softened to room temperature, divided (1 tablespoon to butter the baking dish and 4 tablespoons for the sauce)
• 2 ½ pounds approximately 5-6 medium sized russet potatoes, peeled
• 4 cups fresh broccoli florets cut into bite size pieces (from 1 large head of broccoli)
• 4 ounces cream cheese softened to room temperature
• 2 teaspoons seasoned salt
• ½ teaspoon black pepper
• ½ cup half & half
• 1 ½ cups full-fat sour cream
• 1 ½ cups shredded colby-jack cheese

Instructions

 

• Preheat oven to 375° F. Using 1 tablespoon of unsalted butter, butter the sides , and bottom of a 9×13 baking dish. Set aside.
• To a small saucepan, over medium heat, add the remaining 4 tablespoons butter, cream cheese, seasoned salt and black pepper. As the butter and cream cheese start to melt, whisk to combine until there are no lumps of cream cheese remaining.
• Once the cream cheese mixture is smooth, whisk in the half & half until fully incorporated and the sauce is thickened. Remove from the heat to allow the sauce to cool before adding to the potatoes.
• In a large pot, add the peeled potatoes and enough water to cover the potatoes by 2 inches. Bring the water to a boil over high heat, then once the water is boiling, reduce the heat to medium and cook until the potatoes are just tender enough to be easily pierced by a fork or knife. This should take about 15 minutes for smaller potatoes or 20-25 minutes for larger ones. You do not want your potatoes too soft as they will continue to cook in the oven.
• Just before your potatoes are done cooking, add the broccoli florets to the pot of boiling potatoes. Allow the broccoli to partially cook for 2 minutes then remove the broccoli from the pot using a slotted spoon or spider strainer. Place the partially cooked broccoli into a medium bowl and set aside. This helps to start the broccolis cooking and brightens the broccoli to a bright green color.
• Pour the boiled potatoes into a large colander, in the sink, to drain off all the water and allow the potatoes to cool as the excess steam escapes from the potatoes.
• Once the potatoes are cool enough to handle, roughly chop the potatoes into bite sized pieces and add them back to the empty large pot to continue to cool and allow as much excess moisture to evaporate.
• To the pot of chopped potatoes, add the cooled sauce and sour cream. Stir to coat all the potatoes evenly.
• Add the broccoli florets to the potatoes and gently toss to combine. Transfer the mixture to the prepared baking dish.
• Top the potato broccoli casserole with the shredded colby jack cheese in an even layer.
• Bake for 25-30 minutes or until the cheese is melted and the sauce is bubbly.
• Allow the potato broccoli casserole to cool on the counter for 5 minutes, to allow the sauce to cool slightly and set-up, before serving.

Notes

• Block style, full-fat, cream cheese is best to use for this recipe.
• You can substitute the half & half with heavy cream, or whole milk, however we do not recommend using anything lower in fat than the whole milk for the best texture and consistency of the sauce.
• Russet potatoes were used in this recipe but Yukon Gold potatoes would make a great substitute if needed.
• Mild cheddar cheese is a great substitute for the colby-jack cheese.
• To spread the butter in your baking dish you can either use a pastry brush or a clean paper towel.

Nutrition

Calories: 389kcal | Carbohydrates: 38g | Protein: 13g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 868mg | Potassium: 864mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1104IU | Vitamin C: 49mg | Calcium: 296mg | Iron: 2mg

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