The potato and broccoli casserole is a main course with broccoli that is simple and tasty, solving lunches and dinners with little effort.
This broccoli casserole is a dish made with few ingredients and you can use it as a hot appetizer or as a main course, even though, to be honest, it is truly a single dish containing potatoes, broccoli, eggs, and cheese, perfect for a quick lunch or dinner. Moreover, it’s also a great idea for a vegetarian main course, ideal if you have vegetarian guests or those who, more generally, do not eat meat and cold cuts. However, nothing prevents you from enriching this broccoli and potato pie with cold cuts like bacon, speck, or cooked ham, making it even richer and tastier.
The broccoli and potato casserole is very convenient because it can be prepared in advance and heated in the microwave or oven when needed.
The potato and broccoli pie is also a “smart” idea if you have children who don’t like eating vegetables very much: the presence of potatoes will make the taste of broccoli more delicate to the children’s palate, and I assure you they will eat it very willingly! For this reason, in addition to this casserole, I often prepare the potato and spinach casserole, the broccoli balls with melting heart, the lentil and potato balls, the potato and spinach balls, or the cod and potato balls. With potatoes, everything becomes tastier! For this reason, don’t miss my collection of quick recipes with potatoes: you’ll find many other ideas to try!
If you’re looking for other quick and tasty potato recipes, you can check out my collection of Quick Potato Recipes.
Alright, let’s move on to the recipe and see together how to prepare this delicious broccoli and potato pie, but first, I’ll leave you some other delicious ideas that might interest you!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 508.50 (Kcal)
- Carbohydrates 44.22 (g) of which sugars 3.73 (g)
- Proteins 26.56 (g)
- Fat 26.42 (g) of which saturated 4.58 (g)of which unsaturated 2.75 (g)
- Fibers 6.44 (g)
- Sodium 279.55 (mg)
Indicative values for a portion of 500 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 to prepare the potato and broccoli casserole
- 28 oz potatoes (raw and net weight)
- 1 broccoli (about 9-10 oz net weight)
- 2 eggs
- 7 oz Scamorza (provola) (plus 2 oz for the surface)
- 1.8 oz Parmigiano Reggiano DOP (or Pecorino Romano for a stronger flavor)
- to taste breadcrumbs
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools to prepare the potato and broccoli casserole
- Casserole
- Baking Dish
- Potato Masher
Preparation of the potato and broccoli pie
Let’s see together how to prepare this simple and delicious baked broccoli pie with potatoes.
Clean the broccoli and steam them for about 15 minutes (or alternatively, you can blanch them for 10-15 minutes). Blanch the potatoes as well, cooking them for about 25 minutes from when the water starts boiling. To check if they’re done, just stick a fork into the center of the potatoes, and if it slides in easily, they’re cooked. Let them cool.
Peel and mash the potatoes in a potato masher and place everything in a bowl.
Then mash the broccoli with a fork and add them to the potatoes.
In the bowl, also add the eggs, Parmesan (or Pecorino Romano if you want a stronger flavor), salt, and pepper.
Finally, add the diced Scamorza, leaving a little aside to use on the surface.
Drizzle a little olive oil into the mixture and stir everything to combine the ingredients.
Grease a baking dish with a bit of oil and pour in the mixture you have prepared. Level the surface with a spoon.
Distribute the Scamorza cubes that you set aside earlier and sprinkle with a little cheese and breadcrumbs.
Drizzle a little more olive oil on top and bake in a preheated oven at 356°F for about 15-20 minutes or until the surface of your potato and broccoli casserole is nicely golden.
When it’s ready, let it cool for about ten minutes and then serve.
If you prepare it in advance, you can reheat it for 10 minutes at 302°F and then serve it. It’s really easy and tasty, try it and let me know!
Storage
The broccoli and potato casserole can be stored in the refrigerator tightly closed in a container. I recommend consuming it within a couple of days at most, because then the texture might change. I do not recommend freezing it.
Can I use other vegetables?
Of course, the casserole can also be made with cauliflower, pumpkin, zucchini, carrots: simply blanch them and then proceed as per the recipe.
