Broccoli and Potato Casserole

Ingredients:

• Potatoes: 4-5 medium-sized, peeled and thinly sliced
• Broccoli florets: 2 cups
• Cheese: 1 1/2 cups (Mozzarella, Cheddar, or a mix)
• Milk: 1 cup
• Cream: 1/2 cup
• Butter: 2 tablespoons
• Flour: 2 tablespoons
• Garlic: 2 cloves, minced
• Salt: to taste
• Pepper: to taste
• Nutmeg: a pinch (optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Broccoli:
   • Blanch the broccoli florets in boiling water for 2-3 minutes until slightly tender. Drain and set aside.
3. Cook the Potatoes:
   • Parboil the sliced potatoes in salted water for 5-7 minutes. Drain and set aside.
4. Make the Cheese Sauce:
   • In a saucepan, melt the butter over medium heat.
   • Add the minced garlic and sauté until fragrant.
   • Stir in the flour and cook for 1-2 minutes to form a roux.
   • Gradually whisk in the milk and cream, stirring constantly to avoid lumps.
   • Once the sauce thickens, season with salt, pepper, and nutmeg (if using).
   • Stir in 1 cup of cheese until melted and smooth.
5. Assemble the Casserole:
   • Grease a baking dish with butter or cooking spray.
   • Layer the parboiled potatoes and blanched broccoli alternately in the dish.
   • Pour the cheese sauce evenly over the layers.
6. Top with Cheese:
   • Sprinkle the remaining 1/2 cup of cheese evenly on top.
7. Bake:
   • Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.
8. Serve:
   • Allow the casserole to cool for a few minutes before slicing and serving.

This makes for a hearty, comforting meal or a perfect side dish. Would you like tips on variations or substitutions for this recipe?