Potato Broccoli Casserole – DrNewMed Healthy Recipes for Healthy Eating

Deliciously creamy and cheesy—the ideal evening dish! A favourite comfort food is this stew of potatoes and broccoli. It’s simple to make and wonderful for the whole family!

You’ll adore this potato broccoli casserole whether you’re looking for a straightforward, substantial dinner or a method to sneak in some vegetables. Because of its adaptability, you may easily add additional seasonings and ingredients. It is also gluten-free!

Ingredients

4 cups potatoes, peeled and thinly sliced
2 cups broccoli florets
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 cup raw cashews, soaked in water for 4 hours or overnight
1 cup vegetable broth
1/4 cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup panko breadcrumbs (or breadcrumbs of your choice)
Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a casserole dish.
In a large pot of boiling water, blanch the potato slices and broccoli florets for about 2-3 minutes. Drain and set aside.
In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onions are translucent and fragrant.
In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, lemon juice, Dijon mustard, onion powder, garlic powder, salt, and pepper. Blend until you achieve a smooth and creamy consistency, resembling a cheese sauce.
In the greased casserole dish, layer half of the blanched potatoes and broccoli. Pour half of the cashew cheese sauce over the vegetables, spreading it evenly.
Repeat the layering process with the remaining potatoes, broccoli, and cashew cheese sauce.
Sprinkle the panko breadcrumbs on top of the casserole to create a crispy topping.
Cover the casserole dish with foil and bake in the preheated oven for about 25-30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Garnish with chopped fresh parsley before serving.