Potatoes, Broccoli and Cheese OH MY!
Who doesn’t love potatoes? Whether they are whipped (not really suppose to whip potatoes though), French Fried, American Fried, hashed, smashed, paved, loaded, twice baked or AuGratined (the list goes on and on and on) there is no wrong way to prepare a potato. I use to eat them raw with salt when I was a kid. Have not done that in at least 60 years. Not sure why not, just never took the time to single out a few freshly cut potato sticks and salt and crunch away for a pre-dinner snack.
Take a look when you have a minute or two at my “side dish” section of this blog at some of my favorite potato dishes. I love my Potatoes Pave, beautiful to look at and fun to eat. One night I was looking for a side dish to go with some steelhead trout we were grilling; I should say GA was grilling. I’m not sure I could even light the grill or start the Kamado Joe smoker. I happened to have a bunch of potatoes left over from Christmas that weren’t used because our holiday was cut short (what a bummer), there was half a bag of broccoli left from a salad I had made on pizza night at the Brewery over Christmas and several packages of cheese that would eventually get used up.
I’m getting where I’m throwing all kinds of different vegetables together to make one side dish instead of two; maybe I’m getting lazy. So why not try boiled (shooked) potatoes, broccoli, a lot of butter and handful of cheese. The night I made this just happened to be one of the nights I worked until 5 or 6 at the brewery and I’m usually not that interested in cooking after coming home. Since I knew GA would season and throw the steelhead trout on the grill, this potato dish was going to be super easy and super easy it was and delicious and very pretty (If you can say that about a vegetable dish-but it was.)
Next time you have a few potatoes and some fresh broccoli, give this dish a try; you will be delighted with the combined flavors.
BLAST FROM THE PAST: Aspargus Coins make the perfect side dish to just about anything. I plan on cutting my asparagus like this the next time I make a soup and want something green in it.
When the potatoes are almost done add in the trimmed broccoli florets, cover and steam until broccoli is a bright green.
Drain the water off of the vegetables.
Add in some freshly grated cheese. I used cheddar but Swiss would be a good substitute.
Mix together and add in some butter and salt and pepper to taste.
Potatoes, Broccoli and Cheese
- 2 large russet potatoes peeled
- 1- 1 1/2 c. fresh broccoli florets
- 3-4 Tbsp. salted butter
- 1 c. freshly grated cheddar cheese
- salt and pepper to taste
- Cube the peeled potatoes into 1" pieces. Put the potatoes in a saucepan and cover with water. Bring to a boil and cook until fork tender. Right before the potatoes seem to be getting done add in the broccoli florets and cook for 3-4 minutes until the broccoli is bright green.
- Drain the water off the potatoes/broccoli and add in the butter and cheese. Put a lid on the pan and give it a few good shakes to break up the potatoes a bit. Season with salt and pepper and serve.