Baked Potato and Broccoli Casserole with Cheddar and Panko

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting baked casserole featuring tender potatoes and broccoli smothered in a savory cheese sauce and topped with crispy panko crumbs. This American-inspired vegetarian recipe, ready in about 55 minutes, pairs potatoes, broccoli, sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 6 American cuisine 420 cal/serving

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Ingredients

2 cups diced (1/2-inch cubes) potatoes
2 cups florets broccoli
1 cup shredded sharp cheddar cheese
1/2 cup panko bread crumbs
3 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups milk
1/2 tsp garlic powder
1/4 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with 1 tsp butter.
Step 2: Boil 2 cups diced potatoes in salted water for 10 minutes until fork-tender. Drain thoroughly and set aside.
Step 3: Melt 3 tbsp butter in a medium saucepan over medium heat. Whisk in 1/4 cup flour and cook for 1 minute. Gradually pour in 2 cups milk while whisking, then add 1/2 tsp garlic powder, 1/4 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook until thickened and coating the back of a spoon (about 5 minutes).
Step 4: Layer half of the drained potatoes (1 cup), half of the broccoli (1 cup), and half of the cheddar (1/2 cup) in the baking dish. Pour half of the sauce (1 cup) over the layers. Repeat with remaining potatoes, broccoli, cheddar, and sauce.
Step 5: Sprinkle 1/2 cup panko evenly over the top and dot with remaining 1 tsp butter. Bake for 25-30 minutes until golden and bubbling around the edges.