Method
- 01
Preheat oven to 425℉.
- 02
Wash and scrub potatoes and poke each in a few different spots with a fork. Brush all over with olive oil and sprinkle with kosher salt or sea salt.
- 03
Bake on a sheet pan for 50-60 minutes (cook time varies based on spud size) until the interior is fork-tender and gives a little when pressed or gently squeezed.
- 04
Make your sauce when there are about 5 minutes left on your oven timer for the potatoes. To make the sauce, first prep and measure out all your ingredients. It's much easier when they're all ready to go as this sauce comes together fast!
- 05
In a small saucepan, melt butter over medium heat. Once butter has melted add flour and whisk non-stop with a metal whisk as the mixture bubbles and darkens slightly in color.
- 06
Next slowly add the milk while whisking.
- 07
Add spices and continue to cook over medium until the sauce begins to thicken and simmer.
- 08
Reduce heat to lowest setting and slowly add cheese one handful at at time, whisking fully between each handful. Do this for each portion of cheese until your sauce is perfectly smooth and melty.
- 09
Mix in the broccoli and remove from heat.
- 10
Once the potatoes are ready, allow them a few minutes to cool on the pan then slice lengthwise and fluff the insides with a fork. Season to taste with black pepper and some fresh chives or scallions
- 11
Pour the broccoli cheese sauce over the potatoes and add any additional salt + pepper to taste. Dig in while they're hot!
