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Stop whatever you are doing, tune up that French-Cafe-Jazz station you made on Pandora, and grab a sauté pan because we are making dinner. Or, if it is a little early for dinner, we can just as easily call this brunch.
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This is about as St. Patrick-y as I get. It’s not covered in Guinness and there is no green food coloring in sight, but there are potatoes and roasted broccoli to keeps things festive. Can that be enough? Pinterest is shaking it’s head in disapproval, but I’ll set my potatoes up against your shamrock cupcakes any day.
For as long as I can remember, I have HATED baked potato bars. Zero appeal. Poorly baked (or worse - microwaved), russets with soggy skins, masked in dizzying amounts of sour cream, unmelted, pre-shredded cheese, chives, and…precooked bacon.
My fingers had trouble typing that. Precooked bacon is the stuff of my nightmares.
As the years have past, I have come to appreciate a baked potato now and then. A sweet yukon gold with crispy skin that has been doused with olive oil and a sprinkling (read: handful) of crunchy, kosher salt. A generous spoonful of butter and some freshly cracked pepper and I am satisfied. It’s comforting, albeit, a bit colorless.
Recently, I was inspired to give the “loaded” baked potato a second chance. Without the awful, waxy cheese and horrifying bacon.
I will roast anything. Asparagus, fennel, grapes - all are transformed with a bit of olive oil and some quality time in the oven. So, roasting my broccoli seemed an obvious choice.
Especially since I absolutely, positively detest raw broccoli. Nope, not going there.
I roasted my broccoli with olive oil and kosher salt, AND for fear of becoming predictable, a little bit of red pepper flakes.
While the broccoli was doing it’s thing, I made a cheese sauce.
Goodness, I really am predictable, aren't I? Ugh.
Potatoes baked and buttered, stuffed with our slightly crispy broccoli, covered in creamy, melted gouda, and topped with toasted panko for crunch.
Step aside sour cream, we have gouda.
Baked Potatoes with Roasted Broccoli, Gouda Cream Sauce & Panko
for the potatoes
- 6 medium Yukon Gold potatoes
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
Preheat oven to 425 degrees.
Use the tip of a sharp knife to punch several dozen holes in each potato and place in a large baking pan. Drizzle with olive oil and kosher salt, and toss to coat.
Bake potatoes for 40-50 minutes, or until fork tender. Allow to cool slightly while you prepare the other elements.
for the broccoli
- 1 head of broccoli, stems removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- pinch red pepper flakes
Place broccoli on a baking sheet lined with parchment and drizzle with olive oil. Sprinkle with salt and red pepper flakes. Bake at 425 for 10-15 minutes, or until the edges are golden and slightly crispy.
While the broccoli is roasting, prepare the cream sauce.
for the gouda cream sauce
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 2 cups whole milk, at room temperature
- freshly ground black pepper
- pinch freshly grated nutmeg
- 2 cups gouda, grated
Melt butter in a small saucepan over medium heat. Whisk in flour and salt and cook for 1-2 minutes.
Whisk in milk, slowly, and cook until thickened; 3-5 minutes. Remove from heat and stir in black pepper, nutmeg, and gouda.
panko and assembly
- 8 tablespoons unsalted butter, divided
- 1/2 cup panko bread crumbs
Place a small frying pan over medium high heat and melt two tablespoons butter. Add panko and cook, stirring often, until golden brown and crisp. Remove from heat.
Use a sharp knife to cut slit through the center of each potato and tuck one tablespoon of butter into the center of each.
Place a small amount of broccoli into each potato and cover with the cheese sauce. Sprinkle with panko and serve immediately. Enjoy!