This potato broccoli casserole has been a trusted dish in my kitchen for years — the sort of recipe I turn to when I want something comforting, easy, and reliably crowd-pleasing. I first assembled this combination on a chilly Sunday afternoon when I had a head of broccoli and a few russet potatoes left in the pantry. The result was an immediate hit: tender potato pieces enveloped in a silky cream-cheese sauce, with bright green broccoli florets folded through and a blanket of melted colby-jack on top. It stayed on our family table for nights when we needed something warm, familiar, and slightly indulgent. What makes this version special is the balance of textures and flavors. The potatoes give a substantial, fluffy bite; the broccoli adds freshness and color; and the sauce — made from butter, cream cheese, half & half, and sour cream — creates a glossy coating that clings to the vegetables. There’s a little seasoned salt and black pepper to lift everything without overpowering the natural earthiness of the vegetables. This casserole has become a weeknight favorite and a potluck staple because it’s easy to scale, travels well, and keeps crowds happy.

Ingredients

• Unsalted butter (5 tablespoons): Softened to room temperature so it melts quickly in the saucepan and helps create a glossy sauce; use a good-quality brand like Kerrygold or Land O Lakes for flavor.
• Russet potatoes (2 1/2 pounds): About 5–6 medium potatoes. Choose firm, dry potatoes with minimal blemishes; their starchy flesh breaks down just enough to soak up sauce while still holding chunks after chopping.
• Broccoli (4 cups florets): From one large head; cut into bite-size pieces. Fresh produces the best texture and color — look for firm stems and deep green crowns.
• Cream cheese (4 ounces): Softened to room temperature so it blends smoothly into the butter; full-fat cream cheese yields the creamiest result.
• Seasoned salt (2 teaspoons) & black pepper (1/2 teaspoon): Seasoned salt adds a savory baseline while the pepper gives a subtle kick; taste and adjust before baking.
• Half & half (1/2 cup): Adds richness without making the sauce too heavy; you can swap for whole milk in a pinch for a lighter finish.
• Full-fat sour cream (1 1/2 cups): Brings tang and body to the mixed filling; opt for full-fat for the best mouthfeel and stability during baking.
• Shredded colby-jack cheese (1 1/2 cups): A melty, mild blend that browns nicely; pre-shredded cheese works in a hurry but freshly shredded melts more smoothly.

Instructions

Prepare the baking dish: Preheat the oven to 375°F. Use 1 tablespoon of softened unsalted butter to butter the bottom and sides of a 9x13-inch baking dish thoroughly; this prevents sticking and adds flavor to the edges. Set the dish aside while you prepare the filling. Make the sauce: In a small saucepan over medium heat, combine the remaining 4 tablespoons butter, 4 ounces softened cream cheese, 2 teaspoons seasoned salt, and 1/2 teaspoon black pepper. As the butter and cream cheese soften, whisk constantly to eliminate lumps. Once smooth, whisk in 1/2 cup half & half until fully incorporated and the sauce is slightly thickened. Remove from heat and let cool; cooling prevents the dairy from breaking when mixed with other cold ingredients. Cook the potatoes and par-cook the broccoli: Place peeled potatoes in a large pot and cover with cold water by about 2 inches. Bring to a vigorous boil over high heat, then reduce to medium to maintain a rolling simmer. Cook until the potatoes are fork-tender but not falling apart — about 15 minutes for smaller pieces, 20–25 minutes for larger potatoes. With 2 minutes left, add the broccoli florets to the boiling water to blanch; after 2 minutes, remove the broccoli with a slotted spoon and transfer to a medium bowl to stop cooking and lock in bright color. Drain and cool: Drain the potatoes thoroughly in a colander and allow them to steam off excess moisture for a few minutes. When cool enough to handle, roughly chop into bite-size pieces and return to the empty large pot. Allow the chopped potatoes to sit for a few minutes so surface moisture evaporates — this helps the sauce adhere rather than become watery. Assemble the mixture: Add the cooled cream-cheese sauce and 1 1/2 cups full-fat sour cream to the chopped potatoes. Gently stir to coat every piece; use a folding motion to avoid mashing the potatoes. Fold in the partially cooked broccoli florets until distributed evenly. Top and bake: Transfer the potato and broccoli mixture to the prepared 9x13-inch baking dish, spreading it into an even layer. Sprinkle 1 1/2 cups shredded colby-jack cheese evenly over the top. Bake in the preheated 375°F oven for 25–30 minutes, until the cheese is melted, bubbly, and beginning to turn golden at the edges. Rest and serve: Let the casserole rest on the counter for 5 minutes to allow the sauce to set slightly, which makes serving cleaner and the texture more cohesive. Serve warm straight from the dish.

Storage Tips

To store, cool the casserole to room temperature before covering tightly with foil or transferring to an airtight container. Refrigerate for up to 3–4 days. For longer storage, freeze portions or the whole dish for up to 3 months — wrap the baking dish in plastic and foil or use a freezer-safe container. To reheat from frozen, thaw overnight in the refrigerator and warm in a 350°F oven for 20–30 minutes, or until heated through. From refrigerated, reheat single servings in the microwave for 1–2 minutes or the whole dish at 350°F for 15–20 minutes. Look for bubbling sauce and steaming interior as cues that it's fully reheated.

Ingredient Substitutions

If you need to adapt the dish, several swaps work well: replace half & half with whole milk for a lighter sauce (though slightly less rich), or use Greek yogurt instead of sour cream for tang and protein — fold it in off the heat to prevent curdling. For a dairy-free version, use vegan butter, dairy-free cream cheese, and a plant-based cream or full-fat coconut milk, then choose a vegan shredded cheese. To reduce calories, substitute part of the sour cream with plain low-fat yogurt, but expect a thinner texture. If you prefer more bite, use red-skinned potatoes for waxier texture; they will hold shape better but be less fluffy.

Serving Suggestions

Serve this casserole as a hearty side alongside roasted meats or grilled chicken, or let it be the centerpiece for a vegetarian dinner with a crisp green salad and crusty bread. Garnish with a sprinkle of chopped chives, a dusting of smoked paprika, or toasted breadcrumbs for crunch. For holiday tables, pairing the casserole with roasted carrots and a citrusy salad provides balance. Individual ramelets can be used for single portions and make attractive side-dish servings for dinner parties.

Cultural Background

Gratins and casseroles — baked dishes combining starch, vegetables, and creamy sauces — are staples in many culinary traditions. This American-style potato and broccoli casserole borrows the gratin concept but uses familiar U.S. pantry items like russet potatoes and colby-jack cheese. It reflects mid-20th-century comfort food sensibilities where simple, economical ingredients were combined and baked to feed families efficiently. Variations have appeared across regions, substituting cheeses or adding proteins like ham or bacon.

Seasonal Adaptations

In spring and summer, swap broccoli for tender asparagus tips or add peas for brightness. In autumn and winter, incorporate roasted root vegetables like parsnips or sweet potatoes for deeper flavors; you may need to adjust parboiling times. For holiday versions, stir in cooked, diced ham or a handful of caramelized onions before baking. Fresh herbs — thyme in winter or dill in spring — can subtly shift the casserole's character without complicating the method.

Meal Prep Tips

For make-ahead convenience, assemble the full casserole up to 24 hours in advance and refrigerate covered. If freezing, assemble and freeze before baking, then thaw overnight and bake as directed. Portion into meal-prep containers for lunches; reheat in the microwave or oven. Use shallow containers to speed reheating, and sprinkle a little extra shredded cheese on top before warming to refresh the melted topping. Label containers with the date to keep track of freshness.

This casserole is reliably satisfying — a dish that welcomes improvisation while delivering consistent comfort. Whether it’s a busy weeknight side or the centerpiece at a family gathering, it’s one I return to again and again, and I hope it becomes a favorite at your table too.