Potato Broccoli Casserole

Five ingredients, two hours of oven time, and zero effort in between. Thinly sliced potatoes and frozen broccoli bake in a creamy broccoli cheese soup sauce until the potatoes are fork-tender and the top turns golden brown.

The condensed soup does all the sauce work. Mixed with milk and pepper, it coats every potato slice and piece of broccoli with a creamy, cheesy layer that thickens as it bakes. No roux, no bechamel, no fussing.

The first hour cooks covered, trapping steam so the potatoes soften evenly. The second hour goes uncovered so the top browns and the edges get those crispy, caramelized bits everyone fights over. Slice the potatoes as thin as you can. Thick slices won’t cook through in the allotted time.

Kitchen Tips

• Slice potatoes thin and even. A mandoline makes quick work of this. Uneven slices mean some are crunchy while others are mush.
• Thaw and drain the broccoli well. Excess water from frozen broccoli thins the sauce and makes the casserole watery.
• Toss the potatoes in the soup mixture before adding to the dish. This ensures every slice is coated.
• Don’t peek during the covered hour. Opening the lid releases steam and adds cooking time.

Variations

• Cheesy upgrade: Sprinkle shredded cheddar over the top during the last 15 minutes of baking for an extra gooey layer.
• Add ham: Fold in 1 cup of diced ham for a heartier one-dish meal.
• Cauliflower swap: Replace broccoli with frozen cauliflower and use cream of mushroom soup for a different flavor.