The stuffed broccoli and potato casserole is a simple and tasty one-dish meal that the whole family will surely enjoy: perfect for dinner. It takes very little time to prepare and is ideal for using broccoli before they disappear from market stalls to make room for more summery vegetables. You can cook the stuffed broccoli and potato casserole in a classic baking dish or use ramekins to make cute single-serving cakes to serve as an appetizer.
Don’t miss out
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2/4 people
- Cooking methods: Stovetop, Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.3 lbs Romanesco broccoli
- 0.9 lbs potatoes
- 2 eggs
- 2 oz Parmesan cheese
- 2 oz breadcrumbs
- to taste salt
- to taste chopped parsley
- 3.5 oz cooked ham
- 3.5 oz scamorza cheese (thinly sliced)
- to taste breadcrumbs and Parmesan cheese for the surface
- to taste butter
Tools
- 1 High-sided Casserole
- 1 Colander
- 1 Peeler
- 1 Potato Masher
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Baking Dish
Steps
Boil the potatoes. Clean the Romanesco broccoli by removing the leaves if present. Turn the broccoli upside down and with the help of a small knife detach the florets. I also remove the fibrous part of the florets’ stems. Boil the broccoli in salted boiling water for about fifteen minutes or steam them in the microwave on max power for 10/12 minutes. Mash both the broccoli and potatoes. Add the eggs, salt, and chopped parsley. Butter and sprinkle breadcrumbs in a baking dish. Create a layer of mixture. Add the cooked ham and thinly sliced scamorza cheese. Cover with the remaining mixture, sprinkle with Parmesan and breadcrumbs, a few pats of butter, and bake at 356°F for 30 minutes.
Notes
If you can’t find Romanesco broccoli, you can use broccoli or cauliflower. If you prefer a vegetarian casserole, you can omit the cooked ham.
