025 / 75 · Use the Small Fridge Well
Broccoli and Cheddar Potato Pan
2 generous portions · Active 15 min · Total 40 min
Print recipe · PDFPotatoes and broccoli steam in a skillet, then finish under a blanket of cheddar. There is no oven or separate cheese sauce. The trick is using a modest amount of water and adding the broccoli after the potatoes have had a head start, so both vegetables finish tender together.
Steam first, uncover later
Slice potatoes evenly, about a quarter inch thick. Thick wedges need much longer and can leave the broccoli overcooked. Cover the pan while the potatoes steam, then check with a knife before adding the florets. Once the vegetables are tender, remove the lid and let excess water evaporate before the cheese goes on. A puddle under the vegetables makes a watery meal rather than a creamy one.
Let the cheese melt gently
Cheddar needs only low heat and a short covered rest. Strong heat after the cheese is added can make it oily and catch the potato base. Eat straight from the pan if that suits the table, using a heatproof trivet. For a larger group, make a second batch rather than doubling the depth of vegetables in the same skillet.
Ingredients
- 1 lb waxy potatoes, scrubbed and sliced 1/4 inch thick (450 g)
- 1 tablespoon olive oil (15 ml)
- 1/2 cup water (120 ml)
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 8 oz broccoli, small florets and thinly sliced tender stalk (225 g)
- 3/4 cup grated cheddar (85 g)
- 1 teaspoon Dijon mustard (5 g)
- 2 scallions, sliced
Set out
10-inch skillet with lid, Knife, Heatproof trivet
Allergens
Milk, Mustard. Check labels and substitutions.
Make it
- Heat oil in the skillet over medium heat. Add potatoes, water, salt and pepper. Cover and simmer gently for 12–15 minutes until almost tender, checking the pan does not dry.
- Add broccoli and 2 tablespoons water if needed. Cover and cook for 4–5 minutes until broccoli and potatoes are tender.
- Uncover and let excess liquid evaporate for 1–2 minutes. Gently fold through mustard.
- Reduce heat to low, scatter cheddar and cover for 2 minutes until melted. Add scallions and serve.
One pan, small washing-up load
Cut the broccoli while the potatoes begin cooking, keeping the board stable. Set out the trivet before the pan reaches the table.
A useful detail
If potatoes are still firm, finish cooking them before adding broccoli; potato varieties differ.
Another way
- Use cauliflower florets instead of broccoli, adding them 2 minutes earlier.
- Replace cheddar with grated Gruyère.
Keep it well
Refrigerate shallow portions within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat to 165°F/74°C with a splash of water. Do not keep the pan lukewarm on a switched-off burner for a later meal.