Thaw puff pastry according to package instructions. Preheat the oven to 400 degrees F.
Meanwhile, dice the potato into ½ inch pieces. Place in a medium stock pot and cover with one inch cold water and 1 teaspoon of salt. Bring to a boil over high heat, boiling until potatoes are fork tender. This will take 10-12 minutes. Drain the water from the potatoes.
While the potatoes are boiling, start making the sauce in a large pan. Heat the pan over medium-high heat. Once hot, add butter and let it melt. Sprinkle in the all-purpose flour. Use a silicon whisk to gently stir the flour and butter together. Continue stirring until the flour is cooked and golden, about 1-2 minutes.
Slowly pour in the milk, whisking consistently to prevent lumps from forming. Once the milk is added, sprinkle in remaining ¼ teaspoon salt. Let the sauce come to a rapid simmer over medium-high heat. Once simmering, stir in the cheddar cheese.
Simmer, stirring occasionally, until the sauce is thick enough to the coat the back of a spoon without falling off.
Mix together the potatoes and broccoli, making sure to drain off any excess liquid. Season to taste with salt and pepper. Divide between four 8 ounce ramekins (see note #3). Divide the sauce between the ramekins.
Cut out ramekin-sized circles from the thawed puff pastry. You can do this by using a large biscuit cutter or by using the ramekin as a stencil. Place puff pastry on top of each ramekin.
Bake at 400 for 15 minutes, or until the puff pastry is golden. Let cool for 5 minutes before serving. Enjoy!
Puff pastry: I use Pepperidge Farm’s frozen puff pastry sheets. You will only need one sheet for this recipe. They take about 20 minutes to thaw at room temp which is the amount of time it takes to prep the other ingredients.
Milk: I usually make this recipe with unsweetened, unflavored cashew milk but 2%, whole milk, skim and even soy or almond milk work.
Ramekins: Choose 8 ounce ramekins that are oven safe. It’s okay if they are a little bit bigger or smaller than 8 ounces.