Pin it
A hearty Cheesy Baked Potatoes with Broccoli Cheese Sauce that turns basic ingredients into a mouthwatering dinner. Each potato comes out soft and fluffy inside with a crisp skin, then gets smothered in a smooth homemade cheese sauce packed with tiny broccoli bits.
Whenever I whip these potatoes up, they take me back to those stuffed spuds my mom would make when the weather turned cold. The first batch I ever made with broccoli in the cheese sauce had even the veggie-haters in my family scraping their plates clean.
Key Ingredients
- Big Russet Potatoes: They give you that fluffy inside
- Sharp Cheddar: Grate it yourself, don't buy pre-shredded
- Fresh Broccoli: Chopped into tiny pieces
- Unsalted Butter: Forms the sauce foundation
- Whole Milk: Makes the sauce extra creamy
- All-Purpose Flour: Helps thicken everything up
- Fresh Garlic: Finely chopped
- Kosher Salt: Brings out the flavors
- Fresh Chives: Sprinkled on top
COOKING WALKTHROUGH
- 1. Getting Potatoes Ready:
- Wash potatoes well and dry them off. Coat with olive oil and kosher salt. Poke them several times with a fork. Bake at 425°F for 50-60 minutes until soft when poked. For a quicker option, microwave them for 8-10 minutes.
- 2. Handling the Broccoli:
- Chop broccoli into tiny, similar-sized florets - they should be bite-sized. This helps them cook evenly and mix well in the sauce. If you like softer broccoli, quickly boil in salted water first.
- 3. Starting the Sauce:
- Make a roux by melting butter on medium heat, then stirring in flour. Keep whisking for 1 minute until it looks golden. Toss in chopped garlic and cook another 30 seconds until you can smell it.
- 4. Making Cheese Sauce:
- Slowly pour in warm milk while constantly whisking to avoid lumps. Cook until it thickens up. Turn heat to low, add cheese a little at a time, stirring until each batch melts completely.
- 5. Putting It All Together:
- Cut open potatoes and fluff the insides with a fork. Add salt and pepper. Pour plenty of cheese sauce on top, finish with extra cheese and fresh chives.
Pin it
Learning to nail the cheese sauce taught me you can't rush things. My grandma always said, "Take your time with the roux or ruin your dinner." This careful approach gives you that velvety smooth sauce every single time.
Pin it
Keeping Leftovers Fresh
Keep any extra potatoes and cheese sauce in different containers in the fridge for up to 4 days. When you want to warm up the sauce, heat it slowly on low, stirring now and then and adding a bit of warm milk to make it smooth again. You can warm potatoes in a 350°F oven until hot, or microwave them at half power.
Serving Suggestions and Tweaks
These potatoes taste best when they're super hot and the cheese sauce is still runny. Make it a full meal by adding a simple green salad or some roasted veggies on the side. On busy nights, just put out bowls of extra toppings like more cheese, bacon bits, sour cream, and chopped chives so everyone can fix their potato just how they like it.
Pin it
Fun Twists on the Classic
Switch up this basic idea by trying different cheeses like white cheddar, smoked gouda, or spicy pepper jack for new flavors. Mix in some cooked mushrooms or sweet caramelized onions to the cheese sauce for more depth. Want something lighter? Throw in some cauliflower with the broccoli, or swap out some cheese with mashed butternut squash to sneak in extra nutrients while keeping that creamy texture.
Frequently Asked Questions
- → Can I prepare the sauce early?
- Absolutely—store for 2 days and warm it up slowly, adding milk if it’s too thick.
- → Why is grated cheese better?
- Bagged shredded cheese has stuff in it that can mess up the sauce’s texture.
- → Is this freezable?
- The potatoes freeze well, but the sauce is best made fresh for the best flavor.
- → Why dice broccoli tiny?
- Smaller chunks cook evenly and blend nicely into the sauce.
- → How do I make it gluten-free?
- Just swap regular flour for cornstarch or a gluten-free blend.