Broccoli and Potato Bake
A comforting bake combining potatoes and broccoli, perfect for family dinners and featuring crispy edges with a creamy, cheesy center.
Ingredients
Main Ingredients
- 1 head fresh broccoli cut into bite-sized florets
- 4 medium potatoes peeled and diced
- 1 tbsp olive oil for tossing vegetables
- to taste salt for seasoning
- to taste black pepper for seasoning
- 1 tbsp dried garlic for flavor
- 1 medium onion sliced
- 1 medium carrot sliced
- 400 grams mushrooms sliced
Binding Ingredients
- 4 eggs whisked
- 100 grams Greek yogurt or sour cream for richness
- 100 ml milk for creaminess
- 150 grams cheese grated, for topping
- small piece Parmesan cheese for topping
Finishing Touches
- 1 cup cherry tomatoes quartered
- to taste fresh basil for garnish
- 1 medium cucumber for serving
- 1 clove garlic minced, for extra flavor
- 1 tbsp dill for flavor
- 1/2 lime juice to brighten flavors
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Chop the broccoli and potatoes into bite-sized pieces. Slice the onion, carrot, and mushrooms thinly.
- In a large baking dish, toss vegetables with olive oil, salt, pepper, and dried garlic.
Baking
- Bake in the preheated oven for 25-30 minutes until vegetables are tender.
- Whisk together eggs, Greek yogurt (or sour cream), milk, salt, and pepper in a bowl until smooth.
- Pour mixture over baked vegetables. Top with cherry tomatoes, cheese, and Parmesan.
- Return to the oven and bake for an additional 15-20 minutes until set and golden brown.
Serving
- Garnish with fresh basil and serve hot.
Notes
For extra crunch, top with breadcrumbs mixed with Parmesan before baking. Feel free to substitute ingredients based on what you have.