Ingredients for Green And Gold Potato Casserole
- 2 lbs Yukon Gold potatoes, peeled and thinly sliced
- Onions
- 1/2 cup (1 stick) unsalted butter
- Hot Water
- Chicken Stock Powder
- Sharp Cheddar Cheese
- Parsley
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Green And Gold Potato Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Green And Gold Potato Casserole
- Preheat oven to 375°F (190°C).
- Boil or steam the potatoes until tender, about 15-20 minutes. Drain well and set aside.
- Steam or blanch the broccoli until tender-crisp, about 5-7 minutes. Set aside.
- In a large saucepan, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute more.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk and chicken stock (or water and bouillon). Bring to a simmer, stirring constantly until thickened.
- Remove from heat and stir in the cheddar cheese, salt, pepper, and paprika until melted and smooth.
- In a large bowl, gently combine the cooked potatoes, broccoli, and cheese sauce.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake for 25-30 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
14g
Fat
23g
Carbs
12g
