🎩 A Word from Captain Moonboot
The Department of Vegetable Relations at World Headquarters has been investigating ways to encourage Captain Moonboot to consume more broccoli.
After several unsuccessful proposals involving steaming, boiling and disguising it beneath a lettuce leaf, somebody suggested adding bacon, potatoes and a generous quantity of cheddar cheese.
Negotiations concluded almost immediately.
The result is a bubbling, golden casserole loaded with tender potatoes, broccoli, smoky bacon and a creamy cheddar sauce. It's hearty enough to serve as supper and makes an excellent side dish alongside grilled chicken or pork chops.
The Missus is pleased that broccoli has finally received some attention.
Captain Moonboot is pleased that bacon received considerably more.
Toad has expressed interest in joining the Department of Quality Control, although management remains concerned about her previous involvement in unauthorized waffle transportation.
⏱️ Recipe Information
Servings: 6 generous portions
Preparation Time: 20 minutes
Cooking Time: 35–40 minutes
Total Time: 55–60 minutes
🥔 Ingredients
For the casserole:
- 4 medium potatoes (approximately 1½ pounds), peeled or unpeeled and diced into ¾-inch cubes
- 3 cups fresh broccoli florets
- 6 slices bacon, cooked until crispy and crumbled
- 1 small onion, finely chopped
- 2 cups shredded sharp cheddar cheese, divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups milk
- ½ cup sour cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
For the topping:
- ½ cup panko breadcrumbs
- 1 tablespoon melted butter
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
👨🍳 Instructions
1. Prepare the potatoes
Preheat your oven to 375°F (190°C).
Lightly grease a 9 × 13-inch baking dish.
Place the diced potatoes in a large pot of salted water. Bring to a boil and cook for approximately 8–10 minutes, until just beginning to become tender.
Drain thoroughly and set aside. The potatoes will finish cooking in the oven.
2. Prepare the broccoli
Bring a separate pot of water to a boil, or reuse the potato pot.
Add the broccoli florets and blanch for approximately 2 minutes, until bright green and slightly tender.
Drain and rinse briefly under cold water to stop the cooking process.
Set aside.
3. Cook the bacon and onions
In a large skillet, cook the bacon until crispy.
Remove the bacon and place it on paper towels to drain.
Discard most of the bacon grease, leaving approximately 1 teaspoon in the skillet.
Add the chopped onion and cook over medium heat for 3–4 minutes until softened.
Remove from the heat.
4. Make the creamy cheddar sauce
In a medium saucepan, melt 2 tablespoons of butter over medium heat.
Whisk in the flour and cook for approximately 1 minute, stirring constantly.
Gradually add the milk, whisking until smooth.
Continue cooking for 3–4 minutes until the sauce thickens.
Reduce the heat to low and stir in:
- 1½ cups shredded cheddar cheese
- Sour cream
- Dijon mustard
- Garlic powder
- Smoked paprika
- Salt and pepper
Stir until the cheese melts and the sauce becomes smooth and creamy.
Avoid boiling the sauce after adding the cheese.
5. Assemble the casserole
Place the cooked potatoes, broccoli, onions and approximately three-quarters of the crumbled bacon into the prepared baking dish.
Pour the cheese sauce evenly over everything.
Gently stir to distribute the sauce without breaking up the potatoes.
Sprinkle the remaining ½ cup of cheddar cheese over the top.
6. Prepare the crispy topping
In a small bowl, combine the panko breadcrumbs, melted butter and Parmesan cheese.
Sprinkle evenly over the casserole.
7. Bake until golden
Bake uncovered for 25–30 minutes, until the casserole is bubbling around the edges and the topping is golden brown.
If the topping begins browning too quickly, loosely cover the dish with aluminum foil.
Let stand for approximately 5 minutes before serving.
8. Add the finishing touches
Sprinkle the remaining crispy bacon over the casserole.
Garnish with fresh parsley, if desired.
Serve warm, preferably with a large spoon and absolutely no discussion about portion sizes.
🌟 Captain Moonboot's Kitchen Notes
Make it a complete meal: Add 1–2 cups of cooked, diced chicken or leftover ham before baking. It's an excellent way to turn this casserole into a hearty one-dish supper.
Use frozen broccoli: Frozen florets work perfectly. Thaw and drain thoroughly before adding them to the casserole. Excess moisture can make the cheese sauce watery.
Make it economical: Substitute a combination of cheddar and mozzarella, or use whatever melting cheeses are already in the refrigerator.
Make it lighter: Use reduced-fat milk, light sour cream and turkey bacon. You can also increase the broccoli and reduce the potatoes slightly.
Add some heat: Stir a pinch of cayenne pepper or a few chopped jalapeños into the cheese sauce.
Prepare ahead: Assemble the casserole without the breadcrumb topping, cover and refrigerate for up to 24 hours. Add the topping just before baking. Allow additional baking time if cooking directly from the refrigerator, ensuring the centre reaches 165°F (74°C).
Leftovers: Refrigerate promptly in a covered container for up to 3–4 days. Reheat thoroughly in the oven or microwave.
Freezing: The casserole can be frozen, although the potatoes and creamy sauce may change texture slightly after thawing. For the best results, enjoy it freshly baked.
🚨 WORLD HQ EDITORIAL NOTICE
The Department of Nutritional Diplomacy has officially approved Recipe #24 for inclusion in Making Salsa: Recipes & Other Bad Decisions from Captain Moonboot.
Following extensive negotiations, the Department has determined that broccoli becomes considerably more acceptable when surrounded by potatoes, cheddar cheese and bacon.
Captain Moonboot has proposed extending this discovery to cauliflower, Brussels sprouts and possibly the occasional tax return.
The Missus has pointed out that covering everything in cheese is not necessarily a sustainable dietary strategy.
Captain Moonboot has requested that she provide supporting evidence.
Meanwhile, Toad has filed an application for the newly created position of Director of Bacon Distribution.
Her qualifications include extensive experience in food acquisition, advanced under-table surveillance and the successful transportation of three-quarters of an Eggo waffle without the use of a commercial vehicle.
Unfortunately, the position requires the ability to distribute bacon rather than simply consume it.
Toad has withdrawn her application and is reportedly considering legal action.
Recipe #24 is officially ready for the World HQ cookbook! 🥔🧀🥓