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A Nourishing Cheesy Potato and Vegetable Casserole, Perfect for Two, Very Easy to Prepare, and Gluten-Free!
General Information: how this recipe came about
The first time I made this dish, I only included ingredients I had on hand. These ingredients were potatoes, brussel sprouts, canned whole milk, and cheese. This was just an experiment to see how it would turn out. The result was very attractive and extremely tasty.
The final recipe (more suggestions and variations follow)
- Prepare a 12x12 or similar deep baking dish/pan with oil, butter, margarine, or parchment paper. FYI, I like to use a glass pan the first time to see how the baking is progressing.
- Four to five small to medium potatoes ... wash and remove any undesirable spots but no need to peel. Boil the potatoes but do not overcook. Set aside to cool.
- Grate cheese to make one to two cups, depending on your own preferences. I used cheddar but a combination of cheddar, jack, and mozzarella would also be good. Set this aside also.
- When the potatoes are cool enough to work with, slice these to make bite-sized pieces. Place half in the already prepared baking dish.
- Prepare one to two cups of broccoli. If using fresh, peel the stems and discard the peelings. Cut the stems into very small pieces or use a food processor. Larger pieces just do not mix the flavors as well. The tops do not have to be so finely chopped as they are more tender but they also do need to be in fairly small clumps.
- Sprinkle a layer of the broccoli over the potatoes. Add a good layer of cheese and repeat layering of ingredients.
- Pour the can of undiluted whole canned milk over all and bake in a 300 degree preheated oven for about 45 minutes or until the broccoli is cooked and there is no real liquid ... just a great looking thick sauce.
- Salt and pepper can be added after serving if desired. Serve with fresh fruit such as a combination of strawberries and bananas.
Finished baking and ready to serve
Suggestions and variations
I would cut brussel sprouts in half or into four pieces to better distribute the flavor through the mixture. As mentioned above, the broccoli should also be in very small pieces, especially the stems which take longer to cook.
Favorite vegetables can be added or substituted, for example: very tender asparagus pieces, carrots that have been prepared with a potato peeler, young and tender pieces of green onion, chopped parsley, or chopped dried tomato.
Finely chopped ham could be a welcome addition for those wanting additional protein, also cooked crumbled bacon.
If, for some reason, something goes awry and the contents are too 'soupy', just add a little milk and make it into soup. Another delicious meal!!! Never waste good ingredients and/or food.
- I hope you enjoy making and eating this!!!