Weekend Broccoli and Potato Bake


Every weekend, my kitchen becomes a sanctuary where flavors and family come together, and this Broccoli and Potato Bake is the star of the show. It’s a dish born out of love for wholesome, hearty meals that not only nourish the body but also warm the soul. With each layer of tender broccoli, golden potatoes, and savory mushrooms, topped with a golden crust of melted cheese, this bake is a testament to the magic of simple ingredients coming together in perfect harmony. The fresh sauce adds a zesty finish, making each bite a delightful blend of textures and tastes.

Serving this dish has become a cherished weekend tradition, one that gathers smiles around the table and leaves everyone eagerly anticipating the next bite. It’s more than just a meal; it’s a celebration of family, of the joy of cooking, and of the beauty of sharing. Whether it’s the vibrant colors, the rich flavors, or the comforting warmth, there’s something about this bake that makes it a stunning centerpiece for any weekend gathering. It’s a reminder that sometimes, the most memorable dishes are those made with love, from fresh, simple ingredients.

Full Recipe:


  • 1 broccoli
  • Salt to taste
  • 4 potatoes, cubed
  • Olive oil for frying
  • Black pepper to taste
  • Dried garlic to taste
  • 1 onion, chopped
  • 1 carrot, grated
  • 400g (14.10oz) mushrooms, sliced
  • Basil to taste
  • 4 eggs
  • 100g (3.52oz) Greek yogurt or sour cream
  • 1/2 cup (100 ml) milk
  • Cherry tomatoes, halved
  • 150g (5.29oz) cheese, grated
  • A small piece of Parmesan cheese, grated
  • Fresh basil leaves for garnish
  • 1 tablespoon Greek yogurt or sour cream, for sauce
  • 1 tablespoon mayonnaise, for sauce
  • 1 cucumber, grated, for sauce
  • 1 clove of garlic, minced, for sauce
  • Dill to taste, for sauce
  • Juice of 1/2 lime, for sauce




  1. Prep the Broccoli: Soak the broccoli in boiling water with 1 tablespoon of salt for 10-15 minutes. Drain.
  2. Cook Potatoes: Season cubed potatoes with salt, black pepper, and dried garlic. Fry in olive oil until half cooked.
  3. Sauté Vegetables: In another pan, sauté chopped onion in olive oil for 3 minutes. Add grated carrot; fry for 3 more minutes. Add mushrooms, season with salt, black pepper, basil, and dried garlic. Cook until golden.
  4. Mix Eggs: Whisk together eggs, Greek yogurt or sour cream, milk, salt, and black pepper in a bowl.
  5. Assemble Bake: In a baking dish, layer broccoli, fried potatoes, mushroom mixture, and cherry tomatoes. Pour egg mixture over the top.
  6. Bake: Preheat oven to 180°C (350°F). Bake for 25 minutes. Sprinkle with grated cheese and Parmesan, add fresh basil leaves, and bake at 200°C (400°F) for another 15 minutes.
  7. Prepare Sauce: Mix Greek yogurt or sour cream, mayonnaise, grated cucumber, minced garlic, dill, and lime juice.
  8. Serve: Enjoy the broccoli and potato bake with the fresh sauce.

This dish transforms the weekend table into a vibrant showcase of flavors and textures, proving that simple ingredients can create stunning results. It’s a family favorite that never fails to impress.


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