• Katherine Arthurs

Broccoli + Gruyere Cheese Baked Potatoes with Crispy Onions

So long orange cheese sauce. Enter this fabulous homemade sauce with smoky + creamy gruyere cheese...paired with crunchy broccoli + black pepper...oh + a perfectly baked potato.


I can't remember the last time I bought russet potatoes - they aren't widely popular in our house. BUT I am trying to change up our usual dinner...and who isn't going to like a cheese potato?!?!


These are comforting, without breaking the bank...they are impressive in sizes yet the perfect side to a grilled steak or a salad. The potato stays hot keeping the cheese sauce melted + delicious...PLUS the crispy onions, add crunch, texture + a salty unexpected flavor at the end of each bite.


Let's make them!


Broccoli + Gruyere Cheese Baked Potatoes with Crispy Onions


3 russet potatoes

1 tablespoon olive oil

3 tablespoons butter

3 tablespoons yellow onion, chopped finely

1 tablespoon gluten free flour

1 cup milk

1 cup grated smoked gruyere cheese

1 large broccoli floret, cut into small pieces

sea salt + black pepper

1/2 cup crispy gluten free onions


Preheat oven to 400F. Drizzle olive oil over each russet potato + sprinkle with salt. Wrap them individually in foil. Place directly in the center on the oven rack. Bake for 50-60 minutes.


When the potatoes are almost finished cooking, start making the sauce. Using a small to medium non stick sauce pan, melt the butter + onions over low/medium heat. Make sure to watch it so the butter or onions don't burn. When the butter is fully melted + the onions have started to soften, add the flour. Whisk to combine everything. Cook for 1 minutes.


Add the milk + mix with the whisk. Turn the heat down. Continue to whisk occasionally. When the sauce begins to thicken add the grated cheese, cut up broccoli + 1/2 teaspoon each salt + pepper. With a wooden spoon or spatula, fold in the cheese so that it melts + everything is combine + delicious.


When the potatoes are finished cooking, cut a slice in the center of it without going through to the other side. Pinch the sides to push it open. Spoon the broccoli cheese sauce over the center of the potato.


Sprinkle with a pinch or two of salt + pepper and then the crispy potatoes on top, right when you are serving.


Enjoy!