Featured Recipe
Scalloped Potatoes Broccoli Bake
By Kate
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A layered casserole with thinly sliced potatoes and crisp broccoli tossed in a creamy sauce with melted cheese. Uses evaporated milk instead of heavy cream for a lighter texture and swaps cream of chicken for cream of mushroom to avoid overpowering saltiness. Garlic and onion powders add depth. Baked uncovered until bubbling and golden, signaling tender potatoes and a crunchy top. Visual cues more reliable than clocks here. Adaptable for dairy-free or vegetarian with recommended swaps. Nutty cheddar or gouda suggested to change flavor profile. This dish is about recognizing doneness through sight and smell rather than strict timing.
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Prep:
10 min
Cook:
55 min
Total:
65 min
Serves:
6 servings
potatoes
broccoli
bake
casserole
comfort food
Introduction
Layered, creamy, cheesy. Potatoes sliced thin like wafers trap heat and release starch slowly, thickening that sauce perfectly. Broccoli—steamed lightly first to avoid sogginess—adds bite and brightness. Avoid drowning in heaviness by swapping cream for evaporated milk; lighter but still rich. Cream of mushroom adds earthiness, a better match to cheddar than overly salty cream of chicken. Watch for visual cues over timing–bubbling edges hint at readiness, golden crusts signal depth. No foil tenting mistakes to hide under; let top brown slowly for texture contrast. Let cool to solidify sauce–a sloppy bake means impatient hands. This is more kitchen sense than clock-watching.
Ingredients
About the ingredients
Russet potatoes preferred for starchiness, hold shape after baking, unlike waxy yukons which can turn mushy. Slice uniformly thin to avoid raw centers or uneven cooking. Broccoli needs pre-steaming to remove raw bitterness but avoid overcooking; crisp-tender texture balances textures. Cream of mushroom soup offers more umami, less salt than chicken soup which often causes over-salted bakes. Evaporated milk lightens the dish versus heavy cream which can cause greasiness; creamier custardy textures come from potato starch thickening. Sharp cheddar recommended for melt and bite; gouda or smoked cheddar swap for flavor change. Garlic and onion powders provide background depth without moisture issues fresh garlic can cause in slow bakes. Nonstick spray critical to avoid sticking on bottom—skip buttery grease for cleaner edges and easier cleanup.
Method
Technique Tips
Preheat fully so dish heats evenly from the start, avoids cold spots in baking. Combine ingredients thoroughly to distribute cheese and seasoning; partial mixing risks dry patches or bitter salt concentration spots. Watch bake progress visually. Bubbles pushing up sides means sauce is thick and boiling gently. Probe potatoes toward center with knife or skewer—should meet little resistance but not mushy (that kills texture). Top cheese browing gradually mellows flavors, adds needed crunch contrasting creamy interior; foil tenting stalls this, only use if scorching imminent. Rest 10 minutes minimum after baking; sauce thickens as it cools, sets structure for clean serving. Underbaked means runny sauce, raw tuber texture—don’t rush. Overbake dries potatoes out and causes broccoli to shrink to unappealing rubbery bits. Practical tip: steam broccoli while oven preheats, that saves minutes and stops overcooking inside bake. Timing flexes with your oven so treat minutes as guidelines, watch and smell—nutty cheese aroma is greenlight. Use thermometer if unsure; casserole should be at 165F internally to be safe but trust knife test and bubbling for doneness.
Chef's Notes
- 💡 For even cooking; slice potatoes uniformly thin. Thicker slices risk raw centers. Use mandoline if you have one. Thin means even heat. Avoid the mushy problem.
- 💡 Steaming broccoli lightly before baking is key. Adds bite, prevents sogginess. Perfect balance. Don’t over steam; keep some crunch. Adjust time as needed.
- 💡 Check for doneness visually, listen for bubbling edges. That signals sauce thickening. Test with a knife; should slide through potatoes. Not mushy—look for slight resistance.
- 💡 If cheese browns too quickly, tent with foil. Don’t hide under it for too long; top needs to brown slowly for texture. Visually appealing matters much.
- 💡 Rest after baking, crucial step for texture. Cool for 10 minutes minimum. Sauce thickens, holds casserole together. Don’t rush—patience leads to perfect serving.
- 💡 For nut-free, swap cheese with nutritional yeast. Use coconut cream in place of soup. Flavor changes, but still creamy. Skipping dairy has its own path.
Kitchen Wisdom
Why is my broccoli mushy?
Check steaming time, halves it next time. Add raw florets later in bake cycle. Avoid mushy, keep that bite.
Can I use heavy cream?
Yes, will add richness. Adjust salt; evaporated milk cuts fat but adds creaminess. Know your flavors.
How do I store leftovers?
Fridge for a few days, covered. Can freeze too, but texture changes. Thaw slow, reheat gently.
Sauce too runny?
Try slicing potatoes thinner; they release starch. Ensure all cooked through. Cooking time varies with oven efficiency.
