This creamy potato broccoli casserole has been a weeknight anchor for my family ever since I first combined pantry staples on a rainy evening and discovered how well russet potatoes and bright green broccoli play together under a blanket of melty Colby-Jack. I discovered this combination the way many of my best dishes are born: from necessity, curiosity, and a stubborn refusal to let odds-and-ends in the fridge go to waste. The result is a dish that balances soft, slightly starchy potato bites with crisp-tender broccoli, all wrapped in a velvety, tangy-sour cream and cream cheese sauce.

What makes this version special is the technique: parboiling the broccoli with the potatoes gives the florets a vivid color and a lightly crisp texture, while allowing the potatoes to release excess steam before the oven finalizes the texture. A quick stovetop sauce with butter and cream cheese avoids graininess and makes a rich coating that clings to every potato chunk. Serve it straight from the baking dish for casual family dinners or pack it in a casserole carrier for potlucks—either way, people ask for seconds.

Ingredients

• Unsalted butter (5 tablespoons): Use a high-quality European-style butter if possible for a richer flavor; 1 tablespoon is used to butter the baking dish, the rest enriches the sauce and helps it glide over the potatoes.
• Russet potatoes (2 1/2 pounds): Choose firm, dry russets because their higher starch content yields fluffy interiors that hold shape when chopped. About 5–6 medium potatoes will do.
• Broccoli florets (4 cups): Fresh is best—cut into bite-size pieces so they cook evenly. A large head yields the right volume and retains bright color when briefly parboiled.
• Cream cheese (4 ounces): Full-fat cream cheese softens the sauce and adds tang; allow to sit at room temperature for easy melting and smooth texture.
• Seasoned salt & black pepper (2 tsp & 1/2 tsp): Seasoned salt adds depth while black pepper keeps the flavor lively—adjust to taste.
• Half & half (1/2 cup): Adds silkiness without making the sauce too rich; you can substitute whole milk if necessary but the sauce will be slightly thinner.
• Full-fat sour cream (1 1/2 cups): Provides tang and creaminess that balance the potatoes—full-fat yields best texture and mouthfeel.
• Shredded Colby-Jack cheese (1 1/2 cups): Colby-Jack melts beautifully and browns nicely; freshly shredding gives a smoother melt than pre-shredded varieties that contain anti-caking agents.

Instructions

Preheat and prepare the dish: Preheat the oven to 375°F. Use 1 tablespoon of the softened unsalted butter to grease a 9x13 baking dish thoroughly—this prevents sticking and helps build a lightly crisp edge around the casserole. Make the sauce: In a small saucepan over medium heat, add the remaining 4 tablespoons of butter, the softened cream cheese, seasoned salt, and black pepper. As the butter and cream cheese soften, whisk continuously until the mixture is smooth and free of lumps. This gentle whisking and moderate heat prevent separation and ensure a silky texture. Finish the sauce: Whisk the half & half into the smooth cream cheese mixture until fully incorporated and slightly thickened—this should take 2–3 minutes. Remove from the heat and let the sauce cool briefly so it doesn’t melt the sour cream when combined. Boil the potatoes: Place peeled potatoes in a large pot and cover with cold water by 2 inches. Bring to a rolling boil over high heat, then reduce to medium and cook until the potatoes are just fork-tender—about 15 minutes for small pieces, 20–25 minutes for larger ones. Timing is crucial: slightly firm potatoes will finish perfectly in the oven. Par-cook the broccoli: When the potatoes are nearly done, add the broccoli florets to the boiling pot for 2 minutes to brighten the color and begin cooking. Remove the florets with a slotted spoon and set aside to avoid overcooking. Drain and cool: Drain the potatoes in a colander and allow steam to escape for a few minutes. When cool enough to handle, roughly chop into bite-sized pieces and return to the empty pot so excess moisture can evaporate—this helps the sauce cling better. Toss with sauce and sour cream: Stir the cooled cream cheese sauce and the sour cream into the chopped potatoes until every piece is coated. Gently fold in the par-cooked broccoli so florets remain intact and vibrant. Assemble and bake: Transfer the mixture to the prepared baking dish and scatter the shredded Colby-Jack evenly across the top. Bake at 375°F for 25–30 minutes, or until the cheese is fully melted and the sauce bubbles at the edges. Rest and serve: Allow the casserole to rest for 5 minutes before serving so the sauce sets slightly and slices hold together. Serve warm, garnished with a little extra cracked black pepper if desired.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the oven at 350°F until heated through, about 15–20 minutes, or microwave with a damp paper towel cover for 2–3 minutes—stir halfway through for even warming. If freezing, assemble the casserole in a freezer-safe pan and wrap tightly in plastic and foil; label with the date and freeze up to 3 months. To bake from frozen, allow an extra 10–15 minutes and cover with foil if the top browns too quickly.

Ingredient Substitutions

If you prefer a lighter version, substitute half & half with whole milk plus 1 tablespoon of butter to preserve richness. For a lower-fat option, use Greek yogurt in place of sour cream but fold it in off heat to prevent breaking. Swap Colby-Jack for sharp cheddar or a blend of cheddar and Monterey Jack for different melt and flavor profiles. For a nut-free dairy-free alternative, use a cashew cream and dairy-free cheese, though note the texture and taste will differ from the original.

Serving Suggestions

Serve alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness, or pair it with roasted chicken or glazed ham for a holiday spread. Garnish with finely chopped chives or parsley and a few grinds of black pepper. For a brunch twist, top with a runny fried egg for a creamy yolk to mingle with the sauce. Consider serving with crusty bread to sop up any leftover sauce.

Cultural Background

This style of casserole has roots in American comfort cooking—combining inexpensive starches and readily available vegetables into a baked, cheesy dish became popular mid-20th century as home cooks sought convenient, family-friendly meals. The addition of cream cheese and sour cream reflects regional adaptations that emphasize tang and richness, while cheese-topped bakes are a hallmark of community potlucks and family dinners across the country.

Seasonal Adaptations

In spring and summer, swap broccoli for a mix of asparagus tips and peas for a brighter profile. In autumn, stir in roasted sweet potato cubes and swap Colby-Jack for smoked gouda to add autumnal depth. For holiday tables, add a scattering of toasted, chopped walnuts on top (if not serving vegetarians with nut allergies) or a sprinkle of panko mixed with melted butter for a crunchy topping before the final 10 minutes of baking.

Meal Prep Tips

For efficient meal prep, complete all chopping and parboiling on day one and refrigerate the assembled casserole covered. When ready to serve, bake from chilled, adding 10 minutes to the oven time. Pack individual portions in shallow meal prep containers for easy lunches; reheat in the microwave and finish under the broiler for 1–2 minutes to revive the melted-cheese top if desired.

Making this casserole is the kind of kitchen project that yields comfort, convenience, and connection. Whether you bring it to a family dinner or simplify a busy weeknight, it’s a reliable dish that invites improvisation—tweak it, make it yours, and enjoy the warm, cheesy results.