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Dairy
Easy
50 Minutes
Diets 
Sponsored by Golden
Move over, pasta! In this blintz souffle, decadent and creamy alfredo sauce is tossed with broccoli and served over fluffy potato blintzes.
12–14 Golden Potato Blintzes
4 tablespoons butter
4 tablespoons all-purpose flour
2 and 1/2 cups whole milk
3/4 cup grated parmesan cheese
1/2 cup broccoli florets, cut into small pieces
1/4 teaspoon ground black pepper
1/2 teaspoon salt (or more to taste)
Heat oven to 350 degrees Fahrenheit.
Heat butter in a pot, until melted. Add in the flour and whisk until clumps form. Slowly pour in the milk while whisking. Continue whisking as the milk comes to a simmer. Cook for one minute, until the sauce has thickened and coats the back of a spoon. Turn off the heat and stir in the parmesan cheese and broccoli florets. Set aside.
Place the blintzes in a single layer on the bottom of a nine- x 13-inch pan. Pour the sauce over the blintzes. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Broil for two to three minutes if desired.
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