This Potato Broccoli Casserole has been a quiet staple in my weeknight rotation ever since I first combined leftover mashed-style potatoes with quick-blanched broccoli and a simple cream-cheese sauce. I discovered the combination on a rainy evening when I wanted something hearty, vegetable-forward, and forgiving enough to make from pantry and fridge basics. The result was a golden, bubbly casserole that balanced the soft, pillowy texture of russet cubes with the bright bite of broccoli and the richness of a cream-cheese sauce. That night my partner asked for seconds and a recipe — which is when I realized I needed to write everything down.

What makes this dish special is the contrast: tender potato pieces that hold their shape, bursts of verdant broccoli, and a smooth, slightly tangy sauce made with cream cheese, half-and-half, and sour cream. The top melts into a stretchy, slightly browned layer of Colby-Jack that invites eager forks and napkin-worthy bites. It’s the kind of comforting casserole that travels well to potlucks, reheats beautifully, and brings a familiar, cozy chemistry to the table every time.

Ingredients

• Unsalted butter (5 tablespoons): Use real butter for flavor; 1 tablespoon is used to butter the pan and 4 tablespoons go into the cream-cheese sauce to add silkiness and mouthfeel.
• Russet potatoes (2 1/2 pounds, about 5–6 medium): Choose starchy russets for a fluffy interior that still holds when diced; peel for a smooth texture and consistent sauce coverage.
• Fresh broccoli florets (4 cups): One large head, cut into bite-size pieces. Fresh broccoli brightens during a brief blanch and keeps a pleasant bite against soft potato.
• Cream cheese (4 ounces): Full-fat block-style gives the best melting quality; bring to room temperature so it blends without lumps.
• Seasoned salt (2 teaspoons) and black pepper (1/2 teaspoon): Seasonings that build the base flavor; adjust to taste if using low-sodium substitutes.
• Half & half (1/2 cup): Adds richness without becoming too heavy—substitutions noted below.
• Full-fat sour cream (1 1/2 cups): Contributes tang and creamy body; opt for a brand you like the taste of since it’s a prominent flavor.
• Shredded Colby-Jack cheese (1 1/2 cups): A mild, melty finish that browns nicely; you can mix in cheddar for sharper flavor.

Instructions

Prepare and butter the dish: Preheat the oven to 375°F. Use 1 tablespoon of unsalted butter to grease a 9x13 baking dish thoroughly—coat the bottom and sides to prevent sticking and help the edges crisp a touch as the cheese browns. Make the sauce: In a small saucepan over medium heat, melt the remaining 4 tablespoons of butter with the cream cheese, seasoned salt, and black pepper. Whisk continuously as the cream cheese softens to eliminate lumps. Once smooth, whisk in the half & half until the sauce is homogenous and slightly thickened—remove from heat and let it cool while you prepare the vegetables. Boil potatoes: Place peeled potatoes in a large pot and cover with water by about 2 inches. Bring to a boil over high heat, then reduce to medium. Cook until just tender and easily pierced with a fork—about 15 minutes for smaller potatoes, 20–25 minutes for larger ones. Be careful not to overcook since they will finish in the oven. Par-cook the broccoli: Just before the potatoes finish, add the broccoli florets to the boiling water and cook for 2 minutes to brighten the color and start the tenderizing process. Remove the broccoli with a slotted spoon and set aside in a bowl to stop cooking. Drain and cool potatoes: Drain the potatoes in a colander and let steam escape so they cool enough to handle. Roughly chop into bite-size pieces and return to the empty pot to allow additional moisture to evaporate—this prevents a watery final dish. Combine with sauce and sour cream: Stir the cooled cream-cheese sauce into the chopped potatoes along with the sour cream, tossing gently to coat. Fold in the blanched broccoli, taking care not to mash the potatoes. Assemble and bake: Transfer the mixture to the prepared baking dish and top evenly with shredded Colby-Jack. Bake for 25–30 minutes until the cheese is melted, bubbling, and beginning to brown at the edges. Allow the casserole to rest for 5 minutes before serving so the sauce sets slightly.

Storage Tips

Store leftover portions in an airtight container in the refrigerator for up to four days. To freeze, cool completely, portion into freezer-safe containers or wrap the assembled, unbaked casserole tightly with plastic wrap and foil; label with the date and freeze for up to three months. Reheat from thawed in a 350°F oven covered with foil for 20–30 minutes, removing foil for the last 10 minutes to refresh the top. Microwave reheating works for single servings—cover loosely and stir halfway through to ensure even heating.

Ingredient Substitutions

For a lighter version, substitute plain Greek yogurt for half the sour cream or use reduced-fat sour cream and half-and-half replaced with 2% milk—expect a slightly tangier and less rich result. Swap Colby-Jack for sharp cheddar for a bolder flavor or Gruyère for a nutty finish. If dairy-free is required, use a dairy-free cream cheese and a coconut cream + dairy-free sour cream blend; texture will be a bit different but still indulgent. For lower fat, reduce butter to 2 tablespoons and add an extra splash of half-and-half to maintain moisture.

Serving Suggestions

Serve family-style straight from the baking dish alongside a crisp green salad and roasted chicken or glazed ham for a holiday spread. For a lighter meal, pair with a lemony arugula salad and a drizzle of extra-virgin olive oil. Garnish with chopped chives or a grind of black pepper for freshness and visual contrast. This casserole also works as a side to braised short ribs or as a vegetarian main when paired with a smoky grilled tofu or tempeh.

Seasonal Adaptations

Autumn and winter: add roasted shallots or caramelized onions for deeper, savory notes. Spring: swap broccoli for tender asparagus tips and fold in fresh herbs like dill or chives. Summer: use new potatoes with skins left on for a rustic feel and mix in halved cherry tomatoes after baking for brightness. Holiday twist: mix in chopped cooked bacon or diced cooked ham, and top with panko mixed with melted butter for a crunchy crust.

Meal Prep Tips

Make the sauce and chop potatoes a day ahead; store the sauce in a covered bowl and keep the chopped potatoes submerged in cold water in the refrigerator to prevent browning (drain and dry well before assembling). Assemble the casserole in the baking dish, cover, and refrigerate up to 24 hours—add 5–10 minutes to bake time if starting cold. Portion into single-serving containers for quick lunches and reheat in the microwave or oven.

When you bring this dish to the table, it feels like an honest, generous offering: approachable, satisfying, and easy to make your own. I encourage you to try the minor tweaks and make notes—it's how family favorites evolve.