The potato, broccoli, and mozzarella casserole is a dish that combines simplicity and authentic flavors in a delicious embrace.
The base of soft mashed potatoes holds steamed and lightly sautéed broccoli, while diced sweet sausage and sliced mozzarella create a rich and gooey center. Layer by layer, the mashed potatoes wrap the ingredients, ready to turn golden in the oven with a slight breadcrumb crust and pats of butter.
A dish that feels like home, perfect for a family dinner or a surprising lunch, simple to prepare yet capable of impressing with every bite.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 2People
- Cooking methods: Oven
- Cuisine: Italian
- Energy 935.87 (Kcal)
- Carbohydrates 50.42 (g) of which sugars 5.11 (g)
- Proteins 31.20 (g)
- Fat 69.31 (g) of which saturated 29.37 (g)of which unsaturated 15.02 (g)
- Fibers 6.24 (g)
- Sodium 2,106.94 (mg)
Indicative values for a portion of 380 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Potato, Broccoli, and Provola Casserole
- 14.1 oz potatoes, with skin, cooked, boiled
- 7.1 oz steamed broccoli
- 4.4 oz mozzarella
- 2.1 oz butter
- 1/3 cup milk
- 1 pinch nutmeg
- 1 tbsp grated Parmesan cheese
- 1.8 oz pork sausage, dry
- 1 clove garlic
- 4 pinches salt
- 2 tbsps extra virgin olive oil
- 0.35 oz breadcrumbs
Preparation of the Potato, Broccoli, and Mozzarella Casserole
Peel the potatoes while still hot and immediately pass them through a potato ricer, collecting the pulp in a saucepan.
Place the saucepan over low heat, add 1.5 oz of butter, and stir until it melts completely. Pour in the hot milk little by little, stirring with a spatula or whisk, until reaching the desired consistency.
Season with salt, a grating of nutmeg, and add the Parmesan. Mix well and remove from heat.In a pan, brown the garlic clove with olive oil and add the broccoli. Adjust the salt and cook over low heat for 5 minutes.
Dice the sweet sausage and slice the mozzarella after removing excess whey.Grease a baking dish with a bit of butter and cover the bottom and sides with a tablespoon of breadcrumbs. Remove the excess.
Then, spread half of the mashed potatoes in the dish, leveling the surface well with a spatula. Next, fill with broccoli (be careful to remove the garlic), sausage, and mozzarella.
Cover with the remaining mashed potatoes and finish with another spoonful of breadcrumbs and pats of butter.
Bake the casserole in a preheated oven at 356°F for 15 minutes, until a nice golden crust forms on top.
Serve hot.
Storage of the Potato, Broccoli, and Mozzarella Casserole
This potato, broccoli, and mozzarella casserole can be stored in the fridge, covered with aluminum foil, for 2 days.
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FAQ
Can I prepare the casserole in advance?
Yes, you can assemble the casserole in advance, store it in the fridge, and bake it just before serving. The final browning will still be perfect.
Can I replace the sweet sausage?
You can use diced cooked ham or speck.
Which mozzarella is best for the casserole?
Fresh sliced mozzarella is ideal for achieving a gooey and creamy effect. Alternatively, you can use provola or scamorza for a more intense flavor.
