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| You definitely can't miss with this side dish... |
Prep: 15 to 20 Mins. |
Bake: 20 to 25
Posted by Sandra
INGREDIENTS
2 lbs. red potatoes, scrubbed, and cut into 1” cubes
1 tablespoon olive oil
1/2 spanish onion, chopped
2 garlic cloves, minced
3 cups broccoli florets, chopped fairly small
1/2 cup sour cream
1/4 cup milk
4 tablespoons unsalted butter
kosher salt and freshly ground pepper, to taste
1/4 cup panko breadcrumbs
1 cup medium shredded cheddar cheese ~ divided
--Garnish: 1 tablespoon freshly chopped parsley
METHOD
Cook the potatoes in boiling water for 10-15 minutes, until tender.
Meanwhile, heat olive oil over medium heat in a large saute pan, add the onion and saute 5 minutes until translucent, add the garlic and saute for 30 seconds more, and set aside.
Place the florets in a microwave safe bowl with 3 tablespoons of water, cover with a damp paper towel, and cook on high for 5 minutes until tender, drain, and set aside.
In the interim, preheat oven to 375 degrees.
Drain the potatoes, and return to the pot or a large bowl. Mash with the sour cream, butter and milk. Add the onion, garlic, broccoli, and 1/2 cup cheddar cheese, then stir well to combine. Season with salt and pepper, to taste.
Spray a 9”x9” or 10” round baking dish with cooking spray. Place mashed potato mixture in the baking dish, and top with panko crumbs and remaining ½ cup cheddar cheese. Bake at for 20 to 25 minutes, until the crust is lightly golden brown, and sprinkle with fresh parsley. – Enjoy!
1 comment:
I had some broccoli and red potatoes on hand, and I came up with this dish that tastes like a double baked potatoe, but with a chrunchy topping - yumolishness!!!
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