Category: main
Yield: 4 servings
Calories/serving: 550
Preparation time: 45 minutes
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Ingredients
- 4 russet potatoes, peeled and sliced
- 2 cups broccoli, cut into florets
- 1 cup half and half cream
- 1 cup parmesan, grated
- 6 slices bacon, cooked and crumbled
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
Directions
Preheat the oven to 375°F.
In a food processor, combine half and half cream, 3/4 cup of grated parmesan, garlic powder, dried basil, salt, and pepper. Blend until smooth.
In a large oven-safe baking dish, layer the sliced potatoes evenly.
Pour half of the cream mixture over the potatoes, ensuring they are well-coated.
Arrange the broccoli florets over the potatoes.
Pour the remaining cream mixture over the broccoli.
Sprinkle the crumbled bacon evenly over the top.
Drizzle melted butter over the layers.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the remaining 1/4 cup of parmesan over the top.
Continue baking uncovered for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.
Remove from the oven and let cool for a few minutes.
Garnish with chopped fresh parsley before serving.
Ingredients
- 4 russet potatoes, peeled and sliced
- 2 cups broccoli, cut into florets
- 1 cup half and half cream
- 1 cup parmesan, grated
- 6 slices bacon, cooked and crumbled
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
Category: main
Yield: 4 servings
Calories/serving: 550
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 375°F.
In a food processor, combine half and half cream, 3/4 cup of grated parmesan, garlic powder, dried basil, salt, and pepper. Blend until smooth.
In a large oven-safe baking dish, layer the sliced potatoes evenly.
Pour half of the cream mixture over the potatoes, ensuring they are well-coated.
Arrange the broccoli florets over the potatoes.
Pour the remaining cream mixture over the broccoli.
Sprinkle the crumbled bacon evenly over the top.
Drizzle melted butter over the layers.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the remaining 1/4 cup of parmesan over the top.
Continue baking uncovered for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.
Remove from the oven and let cool for a few minutes.
Garnish with chopped fresh parsley before serving.
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