Tuesday, November 17, 2009

Baked Potato with Brocoli-Cauliflower-Cheesy Sauce

As a kid, my favorite thing to order at Wendy's was a baked potato topped with broccoli and cheese sauce. I don' t know what makes the flavor of broccoli work so well with the flavor of a cheese sauce but it works and is so good. Broccoli and potatoes are both in season right now so you should get good prices on both. Safeway had a 5-lb bag of Russet potatoes on sale for $1.49 each last weekend. You can probably find them for about $3 a bag now. Broccoli should run about $1.49 to $1.99 per lb. Note that you can also use frozen broccoli for this recipe.


1 lb of broccoli
1/2 lb of cauliflower
4 large Russet potatoes - baked
1 cups of whole milk
1 cup of grated cheddar cheese - shredded
1 cup of Monterey Jack - shredded
1 tablespoon of flour
4 tablespoons of butter

Place butter into a small sauce pan and heat to a simmer. Add flour and stir using a whisk to make a roux. Allow to cooking at medium for about 4 minutes until it browns just a bit. Add milk slowly while you are stirring the mixture. The mixture will thicken a bit. Add cheese slowly while stirring. The sauce should be pretty thick.

Cut broccoli and cauliflower into 1 inch pieces using mostly the crown. Boil in water for 3 mins and then place them into ice water to stop the cooking. Drain them set them aside for awhile to dry out the moisture. Drop the vegetables into the cheese sauce and allow it all to heat up a bit. Cut open a baked potato and spoon cheesy vegetables on top. Enjoy.

Or you can just buy a block of Velveeta. I think a Broccoli-Velveeta Cheese baked potato would also be delish.


  1. i so want you to cook this for Christmas... i was just telling my mom the other night that i want to pick-up our favorite, north wood's cabbage (i think that's what it is, but i dont knwo my veggies well...) salad!

  2. I love that cabbage salad and love it more with bleu cheese dressing. YUM! Can't wait for the holidays!

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