Potatoes & Broccoli Casserole


  • 12 lbs Idaho potatoes, frozen whole peeled (or cubed)
  • 8 oz olive oil
  • 4 teaspoons freshly cracked black pepper
  • 1 teaspoon salt
  • 2 lbs fresh broccoli flowerets
  • Provencal Sauce
  • 3 oz minced garlic
  • 6 oz olive oil
  • 6 lbs tomatoes, chopped
  • 6 oz white wine
  • 3/4 cup fresh basil, chopped
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 1 1/2 teaspoon pepper


  1. Thickly slice potatoes. If potatoes are large, cut slices in half.
  2. Steam or gently boil potatoes for 10 minutes or until tender but still holding firm shape. Drain potatoes and toss gently with olive oil, pepper and salt.
  3. Steam broccoli for 4 minutes or just until tender-crisp. Add broccoli to potatoes and toss lightly. For each serving, heat 1 1/2 cups vegetables as needed and portion 1/3 cup Provencal Sauce over top.
For the Provencal Sauce:
  1. Sauté garlic in oil in large skillet until softened, add tomatoes and cook, stirring until tender and saucy. Add all remaining ingredients and heat through.
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Yield: 24 servings

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