I'm using a 20 quart roaster. Yes. Big pots and cookers are prized around here. Roasters are only about $40.00 - we even roast our turkey in it to save oven space. Love my roaster!
You will have reduce the size of the recipe for your crowd, or just invite the church over.
I started this early in the day, 11 a.m. It will be perfect in time for dinner at 6:30 p.m.
What you need:
15-20 medium Yukon Gold potatoes
3-4 large onions, sliced
2 Tbsp. salt
1/4 cup minced garlic
3-4 Tbsp. onion powder
1 Tbsp. pepper
2 Tbsp. of Italian seasoning (oregano, thyme, sage mix)
1/2 c. olive oil
3 quarts of chicken broth
10 cups of broccoli
1 15 oz. evaporated milk
2 cups half-n-half
*You can add more evaporated milk if you want. I only had one can, but would have added three to this.
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Add to roaster:
Yukon Gold Potatoes - peeled and cubed - The kind of potato is important. These are my favorite, they taste like butter when roasted!
large onions
Tbsp. salt
minced garlic
onion powder
pepper
Italian seasoning
olive oil
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Set the roaster at 450 or the highest setting. Stir continually, roasting the potatoes to perfection. They will bubble and crisp up. I roasted mine for about 1 hour and 45 minutes. The first hour on high, turn down to 350 for the last 45 minutes. YUM!
Next:
Finally:
Add the broccoli, evaporated milk, half-n-half and cheese. Simmer until the broccoli is as tender as you want. We simmered maybe 20 minutes.
OH BOY!
That's it. It's not going to last for me to get a better picture when it's daylight! Enjoy! This is simple, and can cook most of the day while you tend to other things.
Theresa
