We sliced and roasted potatoes until golden then layered them in a casserole with cheese, crispy bacon and lots of broccoli. By cooking the ingredients separately, we saved time and maximized flavor. We couldn’t resist those dollops of sour cream on top. Cook, relax and enjoy!
What you'll need: 10 oz thick cut bacon
2 ¼ lb russet potatoes
1 lb broccoli crown
6 oz sharp white cheddar
4 oz sour cream
freshly ground pepper
Equipment: large skillet
2 rimmed baking sheets
Recipe steps: 1. Bake potatoes
Preheat oven to 450°F. Cut potatoes into thick slices and spread on two rimmed baking sheets. Toss each sheet with 2 tablespoons oil, 1 teaspoon salt and some freshly ground black pepper. Bake until browned and cooked through, 25–30 minutes, switching sheets on racks halfway through. Keep oven on.
Place bacon in a large skillet (may have to do in batches) and cook over medium heat until crisp, turning to brown both sides, about 10 minutes. Remove bacon from skillet to a paper towel. When cool, crumble bacon.
Meanwhile, bring a pot of salted water to a boil. Cut broccoli into small florets. Add to water and cook until softened, about 3 minutes. Drain.
Grate cheese. Layer the potatoes from one sheet in a baking dish, overlapping slightly. Layer half the broccoli and bacon over the top then half the cheese.
Repeat with remaining potatoes, broccoli, bacon and cheese. Return to the oven and cook until cheese is melted, 5 minutes.
Remove roots and finely chop scallions. Dollop potatoes with sour cream and sprinkle with scallions. Enjoy!