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Grandma Singleton's Potato and Broccoli Cheese Bake

Serves 4




450ml (1/2 pint) milk
300g potato
100g (4 oz) Mild Cheddar cheese, grated
100g (4oz) Parlick Fell Pure Sheeps Milk cheese, grated
25g butter 

4 rashers of unsmoked cooked bacon, diced
2 tablespoons plain flour
1 large broccoli

A handful of pine nuts
salt and pepper to taste



  1. Peel and roughly chop the potatoes into 50p size pieces.  Add salt and boil until cooked.  
  2. Cut up the broccoli into individual florets and boil until tender. 
  3. Put the potato and broccoli into a large oven proof dish. 
  4. For the cheese sauce: Melt the butter over a medium heat then add the flour.  Mix into a roux (a thick paste).  Slowly add the milk whilst whisking constantly to avoid any lumps.Whisk constantly over a high heat until the sauce thickens. 
  5. Lower the heat and add both cheeses. Allow to melt into the sauce.  Stir and season well with both salt and pepper.
  6. Sprinkle the bacon bits and pine nuts over the potato and broccoli in the oven proof dish.
  7. Pour the cheese sauce over the top of the potato and broccoli.
  8. Place in the oven for 20 minutesor until the top is golden brown and the sauce is bubbling.
  9. Enjoy this dish by itself or as an accompaniment to some steamed fish.


Total cost for this dish: £5.72

Per person: £1.43