Description
A creamy, cheesy, and hearty casserole packed with roasted potatoes, broccoli, and a rich cheese sauce.
Ingredients
Units
Scale
- 4 cups potatoes, diced
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Toss potatoes with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 15 minutes.
- Add broccoli to the baking sheet and roast for another 10 minutes.
- In a saucepan, melt butter and whisk in heavy cream, Dijon mustard, and paprika. Stir in cheddar and mozzarella cheese until smooth.
- Combine the roasted potatoes and broccoli with the cheese sauce. Pour into the baking dish.
- Sprinkle breadcrumbs on top and bake for 15 minutes until golden and bubbly.
- Serve warm, garnished with fresh parsley.
Notes
- You can use cauliflower instead of broccoli for variety.
- Add cooked bacon or ham for extra protein.
