Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Ingredients
- 4 medium Yukon gold potatoes, peeled and chopped
- 1 head broccoli, chopped into small florets (about 2-3 cups chopped)
- 8 slices bacon
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup chicken stock
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- 1-2 cups (150 g) sharp cheddar cheese, shredded
- 1 cup (100 g) parmesan cheese, shredded
Instructions
- Place a steaming basket in a large pot and fill with 1-2 inches of water. Place pot on to boil. When water is boiling, add the potatoes and steam (covered) for 5-6 minutes. Add broccoli to the potatoes and steam for an additional 5 minutes. Drain and set aside.
- Preheat the oven to 400 degrees and prepare a 9x13 baking dish. (You can butter/spray it now, but I like to use the paper towel with the bacon fat later.)
- Meanwhile, fry the bacon until just crisp. Remove the bacon, drain on a paper towel and chop into small pieces, setting 2 tablespoons aside. Reserve 1 tablespoon of the bacon fat in your frying pan. Add the onion and cook over medium heat for 2-3 minutes. Add the garlic and cook until the mixture begins to brown, about 3-5 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pan. Add the potatoes and broccoli, paprika, salt and pepper. Remove from the heat.
- Mix in half of the cheeses and the bacon (except for the 2 tablespoons you set aside). Pour the mixture into your baking dish and top with the remaining cheeses. Cover with aluminum foil. Bake in the oven for 25 minutes. Remove foil and serve hot.
Recipe by Oven Love at https://www.ovenloveblog.com/baked-potato-casserole/