Broccoli Cheddar Potato Nests

Broccoli Cheddar Potato Nests are a cozy vegetarian dish that works as a main or an impressive side. Crispy potato nests hold tender broccoli in a rich, homemade cheddar sauce.

Vegetarian mashed potato nests filled with tender broccoli in a creamy cheddar sauce and baked until golden and bubbly. They taste like broccoli cheddar soup and loaded baked potatoes had a delicious baby. A great way to sneak more veggies onto the table.

Why You’ll Love This Recipe

• Meatless and satisfying
• Creamy homemade cheese sauce
• Great side or main dish
• Perfect for holidays

Ingredients for Broccoli Cheddar Potato Nests

• 2 1/2 lbs (1.1 kg) russet potatoes, peeled and cut into chunks
• 3 tbsp butter
• 2 large egg yolks
• 1/2 cup (50 g) grated Parmesan
• 1/2 tsp garlic powder
• 1 tsp salt and 1/2 tsp black pepper
• 3 cups (270 g) small broccoli florets
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 3/4 cup (180 ml) milk
• 1 1/2 cups (150 g) shredded sharp cheddar (divided)
• 1/4 tsp mustard powder
• Pinch of nutmeg
• Fresh parsley, for garnish

Ingredient Notes

• Broccoli: Cut florets small so they fit nicely in the nests.
• Cheddar: Shred from a block for the smoothest sauce.
• Mustard powder: Boosts the cheesy flavor without tasting like mustard.

Full measurements and printable instructions are in the recipe card below.

How to Make Broccoli Cheddar Potato Nests

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Boil the potatoes in salted water for 15-18 minutes until fork-tender. Drain well and let them steam dry for 2 minutes.

Step 3

Mash the potatoes with the butter, then stir in the egg yolks, Parmesan, garlic powder, salt and pepper until smooth.

Step 4

Divide the mash into 8 mounds on the baking sheet. Use the back of a spoon to press a deep well in the center of each to form a nest with tall sides.

Step 5

Bake the empty nests for 15 minutes until they start to firm up and turn lightly golden.

Step 6

Steam the broccoli 3-4 minutes until bright green and just tender. Drain well.

Step 7

Melt butter, whisk in flour for 1 minute, then whisk in milk until thick. Stir in 1 cup cheddar, mustard powder and nutmeg.

Step 8

Fold the broccoli into the cheese sauce and spoon into the nests.

Step 9

Top with the remaining cheddar and bake 12-15 minutes until golden.

Step 10

Garnish with parsley and serve.

Tips for the Best Results

• Don't overcook the broccoli; it bakes again in the oven.
• Make the sauce thick so it doesn't soak the nests.
• Broil briefly for extra golden tops.

Variations to Try

• Add cauliflower with the broccoli.
• Use Gruyère for a nutty flavor.
• Top with buttery breadcrumbs for crunch.

What to Serve With It

Serve alongside roast chicken, baked salmon or a hearty salad.

Storage and Reheating

Add crumbled turkey bacon on top if you're not keeping it vegetarian. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes to keep the edges crispy.

Frequently Asked Questions

Are these vegetarian?

Yes, as long as your Parmesan is made without animal rennet.

Can I use frozen broccoli?

Yes, thaw and pat dry first.

Can these be a holiday side?

Absolutely. Make the nests ahead and bake before serving.

Final Thoughts

Cheesy, comforting and full of veggies, these broccoli cheddar nests are a crowd-pleaser every time.

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