French Onion Potato Broccoli Casserole

French Onion Potato Broccoli Casserole Recipe

INGREDIENTS (Serves 8)
3-4 medium russet potatoes (about 2 ½ pounds total)
Kosher salt and freshly ground pepper
2 ½ cups shredded sharp cheddar (8 ounces)
4 teaspoons Dijon mustard
½ cup sour cream based prepared French onion dip, plus more for serving
½ cup sliced scallions (from about 4), plus more for serving
4 cups broccoli florets, cut into bite-size pieces
5 large eggs, lightly beaten
8 ounces bacon (about 8 slices)
2 tablespoons unsalted butter

*Laurie’s Prep Tip: You do NOT have to freshly shred your cheese or potatoes. You could use store bought hash brown potatoes and shredded cheese if you wish to save time! I just prefer to have freshly shredded cheese and potatoes.

DIRECTIONS

Step 1: In a medium pot, bring potatoes to a boil in salted water; cook 10 minutes. Drain; let cool completely. Combine cheese, Dijon, French onion dip, and scallions in a large bowl.

Step 2: Peel potatoes; grate into large shreds (about 6 cups). Fold potatoes, broccoli, eggs, 2 teaspoons salt, and 1/2 teaspoon pepper into cheese mixture. Cover with plastic; refrigerate for at least 2 hours and up to 1 day.

Step 3: Preheat oven to 400 degrees with a rack in top third. In a large oven-proof skillet, cook bacon over medium-high until crisp, about 8 minutes; transfer to paper towels to drain. Reserve 1 Tablespoon of grease and wipe out pan.

Step 4: Add butter to skillet; when it foams, add potato mixture. Press to form an even layer and cook, scraping sides with a spatula to prevent burning, until it starts to set, about 8 minutes. Transfer to oven; bake until golden, 22 to 25 minutes. Let cool slightly. Serve with bacon strips on top and serve, with sliced scallions and French onion dip.