Recipe: Creamy Potato and Broccoli Casserole

19 Feb

I’ve noticed that most recipes that include broccoli, involve it being smothered in some kind of cheesy, creamy sauce. This is one of those times. Lets get cooking.

  • 5 medium size potatoes, washed and peeled
  • 1 head of broccoli
  • 1/4c earth balance
  • 3 tbsp flour
  • 2 1/2 c soy milk
  • salt and pepper to taste
  • 2 cloves garlic, chopped
  • breadcrumbs and nutritional yeast to top

Preheat oven to 350. Start the sauce first, by melting butter on medium heat, and whisking in the flour. Whisk until combined, then add milk and S+P. Whisk the sauce frequently until it boils, then remove from heat.

Slice potatoes thin, I used a mandolin to get them to all be uniform in size. Spray a casserole dish down with cooking spray, and line the bottom with a layer of potatoes. Top with broccoli florets, sprinkle in the garlic, and ladle on some sauce. Repeat until out of potatoes, and top with the rest of the sauce. Coat the top of the dish with breadcrumbs and nutritional yeast. Place on the center rack of the oven and bake for 40 minutes, or until potatoes are cooked through.

This will satisfy that creamy craving in a flash. You’d never know there is no real cream in this dish! Feed it to your unsuspecting omni friends and laugh behind their backs, fun times!


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