Description
A comforting and hearty recipe featuring tender baked russet potatoes topped with a creamy broccoli cheese sauce, perfect for a satisfying vegetarian meal or side dish.
Ingredients
Scale
For the Potatoes
- 2 tablespoons salt
- ½ cup water
- 4 medium russet potatoes (8-10 ounces each)
For the Broccoli Cheese Sauce
- 1 head broccoli, chopped into florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 16 ounces whole milk
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon hot sauce (more to taste)
- 6 ounces sharp cheddar cheese, freshly grated
Instructions
- Preheat and Prepare: Preheat the oven to 450°F (230°C). Line a baking sheet with foil and place an oven-safe cooling rack on top if you have one; this allows air circulation around the potatoes for even baking.
- Brine and Prick: Dissolve 2 tablespoons of salt in ½ cup of water to create a brine. Using a fork, prick each potato about six times to allow steam to escape during baking. Roll each potato in the brine to coat thoroughly.
- Bake Potatoes: Place the prepared potatoes on the baking sheet and bake them for 45 to 60 minutes, until their internal temperature reaches 205°F (96°C) and they can be easily pierced with a fork.
- Release Steam: Remove the potatoes from the oven and quickly slice them open to let the steam escape, ensuring they remain fluffy inside.
- Steam Broccoli: While the potatoes are baking, steam the broccoli florets on the stovetop or microwave until tender but still vibrant green. Drain well and pat dry to avoid watery sauce.
- Make Roux: In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add 2 tablespoons of all-purpose flour and whisk constantly for about 1 minute to cook out the raw flour taste and form a roux.
- Add Milk and Seasonings: Slowly whisk in 16 ounces of whole milk, followed by ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Continue stirring frequently as the sauce thickens. Remove from heat once thickened.
- Add Cheese and Broccoli: Stir in 1 teaspoon of hot sauce and 6 ounces of freshly grated sharp cheddar cheese until melted and smooth. Fold in the steamed broccoli florets, coating them well with the cheese sauce.
- Assemble and Serve: Spoon the creamy broccoli cheese sauce generously over the baked potatoes and serve immediately for a warm and delicious meal.
Notes
- Using a brine helps season the potatoes evenly and enhances their flavor.
- Pricking potatoes ensures steam escapes and prevents bursting in the oven.
- Steaming broccoli retains its nutrients and bright color better than boiling.
- Adjust the amount of hot sauce according to your spice preference.
- For a crispier skin, skip the brine and rub potatoes with oil and salt before baking.
- Leftover sauce can be stored in the refrigerator and gently reheated with additional milk if needed.
