Creamy Broccoli Potatoes
A comforting dish that combines potatoes and broccoli in a rich, creamy sauce, perfect as a standalone meal or a hearty side dish.
Ingredients
Main Ingredients
- 500 g potatoes, peeled and diced
- 300 g broccoli florets
- 1 unit onion, chopped
- 2 cloves garlic, minced
- 200 ml heavy cream
- Salt and pepper to taste
- Olive oil for frying
- Grated cheese for topping (optional) Highly recommended for added indulgence
Instructions
Preparation
- Begin by prepping your ingredients: peeling and dicing the potatoes, chopping the onion, and mincing the garlic.
Cooking
- Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, and sauté until softened.
- Add the diced potatoes to the skillet and cook for about 10 minutes, stirring occasionally until they start to soften.
- Add the broccoli florets to the skillet, cover, and continue to cook for another 5 minutes.
- Pour in the heavy cream, season with salt and pepper. Stir everything together and cook for an additional 5-10 minutes until the potatoes are fully cooked and the dish is creamy.
- If desired, sprinkle grated cheese on top and let it melt before serving.
Notes
This dish can be easily customized with different cheeses or vegetables. Store leftovers in the refrigerator for up to 3 days. Not recommended for freezing.