- Special Pricing
Layers of mashed potatoes, cheese and roasted garlic-infused broccoli make this casserole like two sides in one at a holiday gathering or potluck.
- 3 1/2 pounds red new potatoes, peeled and quartered
- 1/2 small head of garlic, outer skins peeled off
- 3 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided
- 1/2 cup low-sodium chicken or vegetable broth
- 1/4 cup sour cream
- 2 large eggs, beaten
- 1 teaspoon salt, plus more to taste
- 2 thinly sliced green onions
- 3 cups chopped broccoli florets (about 2 small heads)
- Freshly ground pepper, to taste
- 2 cups grated Cheddar cheese, divided
Preheat the oven to 400 degrees F. Grease a 9 x 13-inch casserole with oil.
Slice 1/2-inch off the top of the half garlic head, exposing the individual cloves. Rub a 1/2 teaspoon of olive oil over the top of the cloves. Seal the garlic in loosely wrapped tinfoil and place in the oven. Bake for 30 minutes or until all cloves are soft. Remove to let cool.
Meanwhile, place potatoes in a large saucepan with water to cover. Bring the water to a boil and cook potatoes until tender, about 10 minutes.
When potatoes are done, drain and add the broth to the pan. Mash until smooth with lumps. Stir in the sour cream, eggs and 1 teaspoon salt.
Squeeze the cloves from the garlic head and mash into a paste with a fork.
In a large saute pan over medium-high heat, heat 3 tablespoons olive oil and add the chopped broccoli. Saute, stirring constantly, until florets are just tender, about 4 minutes. Add the green onions and roasted garlic paste and cook until the onions are beginning to become translucent, about 2 minutes. Season with salt and pepper to taste.
Place half the mashed potatoes into the pan. Distribute the broccoli mixture evenly over the potatoes. Sprinkle half of the cheese over the top of the broccoli. Top with the rest of the mashed potatoes then sprinkle with the rest of the cheese.
Bake until the casserole is heated thoroughly and the potato topping is golden, about 35 minutes.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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