Broccoli, Potato & Blue Cheese Bake

This recipe works in combination with: Asparagus & Pea Risotto, Home-made Asparagus Quiche, Pad Thai-Style Noodles. This recipe features in these meal plans: Lower Calorie Suppers 3, Veggie Spring Suppers.

Broccoli and potato in a creamy blue cheese sauce topped with breadcrumbs and baked until golden.


  • 100g of purple sprouting broccoli, cut into florets
  • 1/2 small head of broccoli (approx 200g each), cut into florets
  • 3 medium new potatoes (approx 70g each), chopped
  • 50g blue cheese, crumbled
  • 30g of Parmesan cheese, grated
  • 20g of plain white flour
  • 2 tbsp breadcrumbs
  • 100ml of milk
  • 25g margarine/butter
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 40 mins
  • Oven temp: 200c
  • Price per person: £1.51
  • Store cupboard: Typical
  • Calories per serving: 450
  • 5-a-day per serving: 1.3
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Broccoli & Blue Cheese Bake photo

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  1. Preheat the oven. Cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. In a separate pan, cook the broccoli and purple sprouting broccoli in lightly salted boiling water for 3-4 minutes, or until tender. Drain the potatoes and broccoli thoroughly.
  2. Meanwhile, to make the cheese sauce, melt the margarine/butter in a saucepan. Stir in the flour and cook over a medium heat for 1 minute. Turn down the heat and add only as much milk as the mixture can absorb to make a slightly smoother paste. Work the paste into a smooth and glossy consistency before adding a little more milk. Repeat until the paste has a creamy consistency. Gradually stir in the remaining milk and turn up the heat. Bring to the boil and simmer, stirring constantly, until the sauce thickens. Stir in the blue cheese and season with salt and pepper.
  3. Mix the potatoes and broccoli with the cheese sauce and spoon into an ovenproof dish. Sprinkle the breadcrumbs and Parmesan cheese evenly over the top and bake in the oven for 15-20 minutes, or until the top is golden.

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