On the cusp of summer and all I can think about is this cheesy potato casserole. Please tell me I’m not the only person that craves hot food during the warmer months. It’s hard to explain, but I’m basically a weirdo. One that wants to bake when it’s 100+ degrees outside or drink an iced tea while enjoying the windows open during the winter. I guess I didn’t get the memo on normal eating habits based on the season. That’s why I drink smoothies all year round and never wear closed-toe shoes. However, I digress.
A couple months back I shared a recipe for this Brussels Sprouts Salad, made using my V5 Börner mandolin slicer. It’s been a tool I’ve never known I needed until I had it. In the past I would use this cheaply made version that I hurt myself using and swore from ever again. Alas the V5 has changed my view, that and the introduction of cut-proof gloves. I’m able to blast through prep time and make recipes I would normally stay away from due to the time needed for meticulously cutting each ingredient. Anything that can save me time and help create a consistently well put together dish is worth the investment.
If you’re in the market for a mandolin or any other vegetable slicer, check out the Börner site for possible options. They even have a waffle-cut slicer. I’ve been testing it out on different fruits and vegetables, definitely expect to see a future recipe post highlighting it.
My love for potatoes runs deep. It’s a very well known fact that I love my carbs. While others may fear them, I embrace them with open arms. I truly can’t get enough! It was only a matter of time until I shared a scalloped potato casserole recipe. It took me awhile to based solely on the fact I wasn’t about to thinly slice each potato myself. You have to have consistent, thin slices – a mandoline is essential for this dish. Unless you’re comfortable and skilled to hand slice on your own. To that I would applaud you, have a go at hasselback potatoes for practice.
Originally I wanted to make this loaded with cheese sauce and coconut bacon only, but what combo is even better? Cheddar and broccoli. The infamous combo, match made in heaven. Growing up the only way I would eat broccoli was if it had melted cheese on it. Now I’ll eat it raw and totally plain – yay adulting! But the addition of cheese sauce it always appreciated.
Have fun adding your own favorites. You can also make this as a gratin by laying the potatoes flat and topping with breadcrumbs. I stacked them for a crisper top, but both methods work. If you want to pack in the cheese sauce, opt for flat, horizontal layers. Adding sauce as you overlap, with a sprinkle of finely chopped broccoli throughout. I think this would also be a fun method if you alternated layers with different fillings. Like potatoes, sauce, broccoli, potatoes, sauce, coconut bacon, potatoes sauce, sautéed onions – kind of like a potato lasagna. At that point you could actually slice your potatoes horizontal as well to create longer strip-like pieces. Okay, I’m rambling but that’s totally an idea I’m going to try out next!
Hope you enjoy this recipe if you give it a try. Please snap a photo and tag me on Instagram @PlantPhilosophy using the hashtag #PlantPhilosphy so I don’t miss seeing your recreations. I always get a big kick out of it, it truly makes my day.
Cheddar Broccoli Scalloped Potato Casserole
Yield 2 Quarts
This recipe is sponsored by Börner.
- 3 pounds Yellow Potatoes, about 7 small
- 3 cups Cheese Sauce, recipe here
- 1 1/2 cups Broccoli, finely chopped
- 1 large Yellow Onion, finely diced
- 3-4 cloves Garlic, minced
- Salt & Pepper, to taste
- Measure and blend cheese sauce ingredients together until smooth.
- In a small skillet over medium heat add onions and sauté for 8-10 minutes. Add garlic and turn the heat off, mix together and let sit.
- Chop broccoli until small dice is achieved. Add to the onions and stir until combined. Add the cheese sauce into the onion mixture.
- Wash and scrub potatoes. Pat dry and slice a clean edge off one end. Using a mandolin, cut thin slices. About 1/8 inch thick.
- Place sliced potatoes into a large bowl of iced water to rest for 5 minutes.
- In the meantime, preheat your oven to 400 degrees F. Grab a 2 quart casserole dish and add about 2 cups of the cheese sauce to the bottom. Spreading it out into an even layer.
- Drain your potatoes and begin to stack them together. Placing them on their side to create a ring around your casserole dish. Continue making stacks and lining your dish with potatoes until it's full.
- Top off your potatoes with the remaining cheese sauce. Spreading it out evenly over the entire dish. Be sure to get the sides as well.
- Cover and transfer to the oven, bake at 400 F for 1 hour and 10 minutes. Remove foil and bake for another 10-15 minutes.
- Once cooked, remove to rest before serving or broil to crisp up the top even more. About 3-5 minutes.
- Serve warm with a sprinkle of fresh diced chives and/or coconut bacon.
Courses Entree, Dinner