Creamy Veggie-Packed Meal (Print Version)
# Ingredients:
→ Potatoes
01 -
2 large russet potatoes
02 -
Olive oil for drizzling
03 -
Kosher salt or sea salt for sprinkling
04 -
Black pepper and fresh chives or scallions for seasoning to taste
→ Broccoli Cheese Sauce
05 -
2 TBSP unsalted butter
06 -
2 TBSP all-purpose flour
07 -
1 cup milk (whole or 2%)
08 -
¼ tsp ground cayenne pepper
09 -
⅛-¼ tsp garlic powder
10 -
⅛-¼ tsp salt
11 -
5.5 ounces freshly grated medium cheddar cheese (not bagged)
12 -
2 cups finely chopped broccoli florets (the smaller the better)
# Instructions:
01 -
Preheat the oven to 425°F. Wash and scrub the potatoes, then poke each with a fork in a few spots. Brush them with olive oil and sprinkle with kosher salt or sea salt. Bake on a sheet pan for 50-60 minutes, or until the interior is fork-tender and gives slightly when pressed.
02 -
When there are about 5 minutes left on the potato timer, prepare the sauce. Melt butter in a small saucepan over medium heat. Add flour and whisk continuously as the mixture bubbles and darkens slightly. Gradually add milk while whisking, then stir in cayenne pepper, garlic powder, and salt. Cook over medium heat until the sauce thickens and simmers. Reduce heat to low and add cheese one handful at a time, whisking thoroughly between additions until smooth and melty. Mix in finely chopped broccoli and remove from heat.
03 -
Once the potatoes are done, let them cool slightly. Slice them lengthwise and fluff the insides with a fork. Season with black pepper and fresh chives or scallions to taste. Pour the warm broccoli cheese sauce over the potatoes and adjust seasoning as needed. Serve immediately while hot.
# Notes:
01 -
For a quicker option, microwave the potatoes for 6-9 minutes instead of baking them.
02 -
To lighten the dish, divide the sauce between 3 smaller potatoes or serve half a potato per person.