I created this broccoli potato casserole when I had a bunch of broccoli and potatoes on hand and no heavy cream. I also couldn't find the recipe that wouldn't include cream of condensed MSG soup, so I had to come up with my own, cleaner version. This healthy casserole might be one of those rich, creamy and pleasing autumn dishes you want to have after a long day at work.
1 head of broccoli, stemmed, roughly chopped
4 large russet potatoes, peeled and cubed
1 clove garlic, minced
½ onion, diced
1 cup whole milk
2 T all-purpose flour
¾ cup grated cheese of your choice (I used Colby)
2 T unsalted butter
In a medium pot bring water to a boil. Blanch the broccoli for 1-2 minutes until brightly colored. Drain, set aside.
In another pot boil potatoes in salty water for 5 minutes and then simmer for another 7-8 min, until they are almost done.
Place the butter in a small sauce pan and on medium-high heat sauté the onion and garlic. Sprinkle the flour and whisk in the milk. Whisk for about 2 minutes to avoid the lumps. Turn off the heat and stir in the cheese. Let it melt. Meanwhile preheat the oven on 350 *F. Butter the baking dish 9 by 13 inch and place potatoes in one layer. Put the broccoli florets next and top it all with the milk cheese mixture. Bake for 15-20 minutes until heated through. Top with some extra cheese before serving. This could be a main dish for 4.