The potato and broccoli cake with a creamy center is a concentrated serving of vegetables and well-being.
I only had these two vegetables in the fridge, so I turned on my creative vein and this second course with broccoli and potatoes was born — it won everyone over at first bite, even my children who don’t particularly like broccoli, unlike me who loves vegetables and therefore always likes to experiment with new recipes especially based on potatoes like in the POTATO RECIPES COLLECTION
This potato and broccoli recipe is flour-free, so also suitable for those following a gluten-free diet. It is prepared with a base of boiled then riced potatoes that act as a shell and create a crispy crust.
A potato and broccoli flan soft inside and golden on top, enriched with eggs and cheese which melt in the oven creating that creamy texture that wins you over at first bite.
Making roasted broccoli and potatoes with cheese is also a great idea when you want to put something nutritious but easy on the table: it’s an economical recipe, perfect for getting vegetables into the mouths of those who usually avoid them, ideal as a main course, a hearty side dish or a fridge-emptying solution that fills the kitchen with aroma while it bakes. Plus, it has a great advantage: it is made with few ingredients, can be easily customized and the result is always a rustic, hot and melty cake that pleases everyone.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 2 People
- Cooking methods: Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for the potato and broccoli cake
Potato and broccoli cake recipe
- 5 oz broccoli (about 1 2/3 cups florets)
- 12 oz potatoes (about 2 medium potatoes or 1 2/3 cups mashed)
- 4 oz scamorza (sliced; about 4 oz)
- 1 oz grated Parmesan (about 3 tbsp)
- to taste fine salt
- to taste extra virgin olive oil
- 1 egg
Tools
- 1 Pot
- 1 Potato ricer
- 1 Springform pan
- 1 Air fryer
- 1 Vegetable peeler
Steps for the potato and broccoli cake
For a perfect preparation WATCH THE RECIPE VIDEO
To prepare the delicious potato and broccoli cake, start by peeling the potatoes with a vegetable peeler. Rinse them under running water. Cut into cubes and cook in a pot with a steam basket to preserve their flavor, for about ten minutes or until cooked; cooking time depends on the size of the potato pieces.
Separate the broccoli into florets and rinse them under running water as well. Cook them separately in the steamer for 8–10 minutes or until tender.
When the potatoes are cooked, pass them through a potato ricer into a bowl and salt. Meanwhile, in another bowl beat an egg with a little fine salt using a hand whisk or a fork.
Grease a 8 in springform pan with removable base with extra virgin olive oil and pour in the riced potatoes. Compress them with a fork and then with your hands until you obtain a compact base with a 0.2 in edge.
First fill with the slices of scamorza and then with the broccoli florets. Pour the beaten egg over everything, making sure it covers the surface. If you prefer, you can use 2 eggs.
Sprinkle with grated Parmesan and a drizzle of extra virgin olive oil and bake in the air fryer at 383°F for 10 minutes — I used the convenient Cosori Turbo Blaze — or in a conventional oven at 392°F for 15–18 minutes, until golden.
Remove from the oven, let rest a few minutes and serve hot and melty. Enjoy from Barbara!
Storage for the potato and broccoli cake
The baked potato and broccoli cake keeps easily and is also great the next day: once completely cooled, cover it with plastic wrap or transfer it to an airtight container and store it in the refrigerator, where it will keep well for about 2–3 days.
To enjoy it again at its best, I recommend reheating it in the oven at 356°F for a few minutes so it becomes hot again with the cheese melty and the surface slightly crisp.
If you want to store it for longer, you can also freeze already portioned pieces: in the freezer it keeps for about 2 months and when needed just thaw in the refrigerator and then heat in the oven to recover the flavor of freshly gratinated Broccoli and Potatoes.
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FAQ (Questions and Answers)
Can I prepare the potato and broccoli cake in advance?
Yes, this Broccoli and Potato cake can be prepared a few hours ahead and stored in the refrigerator before baking. When needed, just put it in the oven and bake as usual.
Which cheese is best for a melty effect?
To obtain a soft and melty center you can use Mozzarella, Scamorza or Fontina. All of these cheeses melt well in the oven.
What can I use instead of the egg?
You can replace the egg with béchamel sauce.
Can I boil the vegetables instead of steaming them?
Yes, but they will be more watery.
