Broccoli and Cheese Baked Potatoes

Broccoli Cheese Potato
I’ve been working on this one for awhile, and I’m happy to say I’ve got it right where I want it. As someone who doesn’t often eat meat, broccoli-cheddar potatoes are one of my go-to dishes (particularly in jacket potato-loving Great Britain). It always seems to be missing something, though, so to make it a full meal, I’ve added black lentils and I’ve perfected the cheese sauce.  Mmm.

The cooking time looks daunting, but that’s really just waiting for the potatoes to bake.

[Prep: 5min / Cook: 1hr]

Ingredients

– 2 baking potatoes
– 1 broccoli crown (or 220g pack of tenderstem)
– 3.5oz (100g) Red Leicester or sharp cheddar cheese
– 3.5oz (100g) Emmental or Swiss cheese
– 1Tbsp butter
– 1 Tbsp flour
– 1/4 cup milk
– 1 tsp yellow mustard
– dash of paprika
– about 1/2 cup (or 125g) pre-cooked black Beluga or Puy lentils
– salt
– more butter

Steps

  1. Preheat the oven to 350F/175C and bake the potatoes for 45min – 1hr (see: Perfect Potatoes).
  2. When the potatoes are nearly done, chop the broccoli into bite-sized pieces and coarse-grate both cheeses.
  3. Whisk together the butter and flour in a saucepan over low heat (essentially making a Roux). Then, whisk in the milk, cheese, mustard and a dash of paprika. Stir softly until melted through. Be patient, melted cheese likes low, slow heat.
  4. When the cheese is nearly finished, stir in the lentils and pop the broccoli in the microwave on high for about 2 minutes (stirring around halfway through).
  5. When all is ready, carve open the potatoes, mixing in some salt and butter. Add the broccoli on top and then pour over with the cheese and lentil mixture. Ready to eat!

[Serves 2]

Broccoli Cheese Potato

Notes

  • It’s all about the cheese melting method in this one, so don’t be discouraged if it doesn’t turn out perfect the first time and definitely try mixing up your own mixtures and types of cheese.
  • Actually, one of the only differences between this cheese sauce and fondue cheese is that fondue typically has wine or beer added between the Roux and the cheese. I wanted my cheese sauce to be thicker, so I left that out and went light on the liquid in general, but obviously fondue sauce would be awesome here too.
  • I highly encourage you to take the 5 extra minutes to grate fresh cheese instead of buying pre-shredded. You can get better/finer cheese and most importantly, pre-shredded cheese often has preservatives in it that hinder the melting. Besides, it’s the only prep-work this recipe has …
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