This potato broccoli casserole has been a constant on my table ever since I first combined a handful of pantry staples into a bubbling, golden-brown dish that managed to feel both indulgent and wholesome. I discovered this combination on a rainy Sunday afternoon while trying to use up a head of broccoli and a bag of russets. The texture surprised me the first time: tender potato chunks cushioned by a silky cream-cheese sauce with pockets of bright green broccoli and a blanket of melted colby-jack. It quickly became the dish guests requested when they needed comfort without fuss.

I remember serving this for a small holiday gathering when we had twice the usual crowd and very little time to fuss. It reheats beautifully and held up well alongside roasted turkey and a fresh salad. What makes it special is the balance between creamy and structured textures, the slight tang from full-fat sour cream, and the bright green broccoli that cuts through the richness. The layered flavors and the ease of assembly mean this casserole is as suitable for a cozy family dinner as it is for feeding a crowd at a potluck.

Ingredients

• Unsalted butter: Five tablespoons softened to room temperature, divided. Use one tablespoon to grease the baking dish to prevent sticking and four tablespoons to enrich the sauce. I keep a block of Land O Lakes on hand for consistent flavor.
• Russet potatoes: About 2 and a half pounds, roughly 5 to 6 medium potatoes, peeled. Russets give a sturdy texture when chopped, hold their shape through boiling and baking, and absorb the sauce without getting gluey.
• Broccoli florets: Four cups of fresh florets, cut into bite-size pieces, from one large head. Fresh is best for color and snap; frozen will work but drain well to avoid excess water.
• Cream cheese: Four ounces softened. Full-fat cream cheese gives body and silkiness to the sauce, helping it cling to potato pieces.
• Seasoned salt and black pepper: Two teaspoons seasoned salt and half a teaspoon black pepper to season the sauce; adjust to taste if using low-sodium blends.
• Half and half: Half cup to loosen and enrich the cream-cheese base without making it too heavy.
• Full-fat sour cream: One and a half cups. This adds tang and helps the mixture remain creamy after baking. Choose a brand you like, such as Daisy or Breakstone’s.
• Shredded colby-jack cheese: One and a half cups for the topping. Use freshly shredded cheese for better melt and texture; pre-shredded can contain anti-caking agents that inhibit melting slightly.

Instructions

Prepare and grease the dish: Preheat the oven to 375 degrees Fahrenheit. Use one tablespoon of the softened unsalted butter to thoroughly butter the bottom and sides of a 9 by 13 baking dish. This small fat layer prevents sticking and gives the edge pieces a crisp, buttery finish. Make the creamy sauce: In a small saucepan over medium heat, melt the remaining four tablespoons butter, add the softened cream cheese, seasoned salt, and black pepper. As the butter and cream cheese soften, whisk continuously to break down any lumps. Once smooth, whisk in the half and half and cook until the mixture thickens slightly and becomes glossy, about two to three minutes. Remove from heat and allow it to cool; a warm but not hot sauce prevents sour cream from separating when combined. Cook potatoes: Place the peeled potatoes into a large pot and add enough cold water to cover them by about two inches. Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are fork-tender. Time will vary with size: approximately 15 minutes for small chunks, 20 to 25 minutes for larger pieces. Do not overcook; you want the potatoes to hold shape when chopped and not become pasty. Par-cook broccoli: Just before the potatoes finish, add the broccoli florets to the boiling pot for about two minutes. This briefly brightens the broccoli and begins the cooking process. Remove the florets with a slotted spoon and transfer to a medium bowl to stop cooking and preserve color. Drain and cool: Drain the potatoes in a large colander and allow the steam to escape so excess moisture evaporates. When cool enough to handle, roughly chop potatoes into bite-sized pieces and return them to the empty large pot. Let them cool a few minutes to help the sauce adhere rather than get diluted. Combine and assemble: Fold the cooled sauce and the full-fat sour cream into the chopped potatoes, stirring gently to coat evenly. Add the reserved broccoli and toss carefully to distribute without smashing the florets. Transfer the mixture to the prepared baking dish and spread into an even layer. Top with an even layer of shredded colby-jack cheese. Bake and rest: Bake at 375 degrees Fahrenheit for 25 to 30 minutes, or until the cheese is fully melted, bubbling, and beginning to turn golden in spots. Remove from the oven and let rest on the counter for about five minutes; this allows the sauce to set slightly for cleaner serving slices.

Storage Tips

Cool the casserole to room temperature before refrigerating to prevent extra condensation. Store in an airtight container or cover the baking dish tightly with aluminum foil or plastic wrap. Refrigerated leftovers will keep for three to four days. For longer storage, freeze unbaked assembled casserole for up to three months. When freezing, wrap the dish tightly in a double layer of foil and label with the date. To reheat refrigerated portions, cover with foil and bake at 350 degrees Fahrenheit for 15 to 20 minutes. For quick reheating, microwave single portions on medium power in 30 second intervals until hot.

Ingredient Substitutions

If you prefer a lighter version, swap half-and-half for whole milk but reduce the sour cream to one cup and add one tablespoon of cornstarch to the sauce to help it thicken. For a dairy-free option, use dairy-free cream cheese, a plant-based sour cream, and a vegan shredded cheese alternative; note texture differences and choose brands developed for melting. If you only have frozen broccoli, thaw and drain it thoroughly to avoid excess water. Yukon gold potatoes can replace russets for a creamier bite; reduce boiling time slightly to avoid over-softening.

Serving Suggestions

Serve this casserole as a hearty side alongside roasted chicken, grilled pork chops, or a simple green salad with a lemon vinaigrette. Garnish with chopped fresh chives or parsley to add color and a fresh, oniony lift. For a holiday spread, pair with roasted root vegetables and a tart cranberry relish to balance richness. Individual portions look appealing when baked in smaller ramekins for potlucks; they also travel well when tightly covered.

Cultural Background

Casseroles occupy a beloved spot in American home cooking, celebrated for their convenience and ability to feed many. The combination of mashed or chopped potatoes and vegetables with a creamy binder dates back to mid 20th century home economics, when economical, make-ahead dishes became staples. This variation leans on that tradition but keeps textures distinct by chopping rather than mashing potatoes and briefly par-cooking the broccoli to retain brightness, reflecting a more modern approach that values both comfort and fresh produce.

Seasonal Adaptations

In spring and summer, swap broccoli for blanched asparagus or tender roasted zucchini to make the dish lighter and more seasonal. In fall and winter, fold in caramelized onions or roasted mushrooms for earthier notes. For a holiday version, add a tablespoon of Dijon mustard to the sauce and top with a thin layer of panko mixed with melted butter for a crunchy contrast. Small adjustments transform the casserole to suit any season.

Meal Prep Tips

To prep in advance, fully prepare the potato and broccoli mixture and store it covered in the refrigerator for up to 24 hours. Keep the shredded cheese separate until ready to bake to prevent it from drawing out moisture. For single-serve meals, portion into individual ovenproof containers and refrigerate for grab-and-go lunches that reheat well. Label containers with reheating times to make weeknight dinners effortless.

This casserole is a flexible, reliable dish that invites personalization and rewards small technique choices, such as cooling the sauce and not overcooking the potatoes. Whether you bring it to a potluck or make it for a quiet family dinner, it offers comfort and bright vegetable flavor in every bite. Give it a try, then make it your own.