Description
A decadent and creamy side dish featuring thinly sliced potatoes and fresh broccoli smothered in a rich homemade cheddar cheese sauce.
Ingredients
Scale
- 3 lbs Yukon Gold potatoes, sliced thin
- 2 heads fresh broccoli florets
- 3 cups sharp cheddar cheese, shredded
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 medium onion, minced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F and grease a 9×13 baking dish.
- Blanch broccoli florets for 60 seconds and ice bath; slice potatoes into 1/8-inch rounds.
- Sauté onion and garlic in butter, then whisk in flour to create a roux.
- Slowly add milk and whisk until thickened, then stir in 2 cups of cheese and seasonings.
- Layer potatoes, broccoli, and sauce in the dish; repeat until finished.
- Cover with foil and bake for 45 minutes.
- Uncover, add remaining cheese, and bake for 15-20 more minutes until golden.
- Let rest for 15 minutes before serving.
Notes
Rich in Vitamin C from broccoli, high in potassium from potatoes, and provides a satisfying source of calcium.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
Nutrition
- Calories: 345 kcal