Healthy Cheesy Skillet Potatoes with Broccoli Recipe is definite comfort food. Cheesy potatoes mixed with healthy broccoli will delight your tastebuds!
As the designated healthy comfort food writer for Food Fanatic, I feel like I’ve really landed right on target with these cheesy skillet potatoes. In my mind, nothing says “comfort food” quite like a nice plate of warm skillet-fried potatoes smothered in a richly flavorful cheddar sauce.
Satisfying and savory, it’s one of those dishes that just about anybody can agree is totally delicious.
And yet, although no one would ever guess, this particular recipe also happens to be packed with healthy nutrition. Since it’s filled with fresh produce like garlic, onions, white potatoes, and broccoli, this cheesy skillet dish is filled with nutrients like vitamin B6, vitamin C, potassium, and fiber! (Who says fresh, healthy vegetable sides have to be plain and bland?)
One helpful hint for preparing skillet potatoes: potatoes tend to stick to the pan when they’re sautéed. To prevent them from burning, be sure to stir frequently with a wooden spoon (this is one recipe where you shouldn’t wander too far from the stove top).
As the potatoes begin to soften, if you notice them sticking to the pan, add about half a cup of organic vegetable broth. When most of the broth has cooked away, add a half a cup more, and continue cooking until the potatoes are tender when pierced with a fork.
Then remove the potatoes from the heat and stir in plenty of shredded cheddar cheese (try an extra sharp cheddar cheese for maximum flavor). If all of the vegetable broth has cooked away, add a bit more broth (about 1/4 cup more) to help create a thick, creamy cheese sauce.
And enjoy a savory, cheesy plate of comfort food that also happens to be very nutritious! These skillet potatoes work well as a delicious side. Or, if you’re like me and love vegetarian meals, serve this as a meatless entrée, alongside soup or a big salad.
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Healthy Cheesy Skillet Potatoes with Broccoli Recipe
Ingredients
- 3 tablespoons Olive Oil
- 2 cloves Garlic Minced
- 1/2 small Onion Finely diced
- 4 Small White Potato Cut into 1/4 inch cubes
- 8 ounces frozen chopped broccoli florets Thawed
- 1 1/4 cups Organic Vegetable Broth
- 1 cup organic shredded sharp cheddar cheese
Instructions
- Heat 1 tablespoon olive oil in a deep sauté pan over medium heat. Add the garlic and onion and cook until softened, about 2-4 minutes.
- Add 2 tablespoons olive oil and potatoes. Season with salt and pepper and cook, stirring frequently.
- If potatoes begin to stick to pan, add 1/2 cup vegetable broth. When broth cooks away, add ½ cup more. Continue to stir frequently.
- When potatoes are tender when pierced with a fork, after about 20-23 minutes, add broccoli florets (be sure to thaw broccoli in a heat-safe container in the microwave first). Stir until well combined.
- Remove skillet from heat and add cheddar. If all of the broth has cooked away, add 1/4 cup broth to create a cheesy sauce. Stir until well combined. Season to taste with salt and pepper, and serve.