Broccoli Cheese Potatoes
- 4 large russet potatoes (12-15 oz each)
- Extra virgin olive oil
- Kosher salt
- 10 oz. broccoli florets
- 1 tbsp unsalted butter
- 1 tbsp + 1 tsp flour
- 3/4 cup milk
- 1 cup grated sharp cheddar cheese
- Salt and pepper to taste
- This recipe is vegetarian
- Produce
- Broccoli florets (10 oz.)
- Russet potatoes, large (4)
- Cooking & Baking
- Flour (1 1/3 tbsp)
- Kosher salt (1)
- Olive oil, Extra virgin (1)
- Salt and pepper (1)
- Dairy
- Butter, unsalted (1 tbsp)
- Cheddar cheese, grated sharp (1 cup)
- Milk (3/4 cup)
Preparation
Read recipe preparation on theshiksa.com
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Recipe Stats
Published May 22, 2012 (9 months ago).
122 people saved this recipe.
