Healthy Recipes

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Broccoli Bake

What You Need (serves 4)

  • 400g (16oz) potatoes
  • 400g (16oz) broccoli (broken into florets)
  • 200g (8oz) can of chopped tomatoes


  • 50g (2oz) plain flour
  • 50g (2oz) sunflower margarine
  • 560ml (1 pint) semi-skimmed milk
  • 50g (2oz) lower-fat cheddar (grated)
  • 75g (3oz) wholemeal breadcrumbs

How To Make It

  1. Pre-heat oven to 200C/400F/Gas Mark 6.
  2. Boil the potatoes until they are just cooked.
  3. Steam the broccoli for 5 minutes, until just tender.
  4. Heat up the tomatoes in a pan.
  5. In a separate pan make the white sauce. Melt the margarine.  Stir in the flour and cook for 1 minute.
  6. Remove from the heat and stir in the milk, a little at a time, taking care to stir well between additions.
  7. Return the pan to the heat and bring to the boil, stirring continuously.  Cook gently until the sauce thickens. Season to taste.
  8. Add half the cheese (25g/1oz) to the sauce and stir until melted.
  9. Layer a thin coating of tomatoes on the bottom of an oven proof dish (like a casserole dish); add the potatoes (sliced quite thickly), broccoli and cheese sauce, then repeat the layers.
  10. There should be enough to layer the dish twice, finishing with a very thin covering of cheese sauce.
  11. Mix the remaining cheese with the breadcrumbs and sprinkle over the top.
  12. Bake for 20-25 minutes until golden brown.
  13. Serve with seasonal vegetables or salad and crusty bread.

Recipe kindly provided by the Grampian Dietitians.

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