Ingredients
1 head of broccoli, cut into florets
2 large potatoes, peeled and thinly sliced
1 cup shredded cheddar cheese (or any preferred cheese)
1 cup milk
2 tablespoons all-purpose flour
2 tablespoons butter
Salt and pepper to taste
Optional: breadcrumbs for topping
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Vegetables: Bring a large pot of salted water to a boil. Blanch the broccoli florets for 3 minutes until slightly tender. Remove with a slotted spoon and set aside. In the same water, blanch the potato slices for 5 minutes until just tender. Drain and set aside.
Make Cheese Sauce: In a saucepan, melt the butter over medium heat. Stir in flour and cook for 1 minute until smooth. Gradually whisk in the milk, stirring constantly until the mixture thickens and starts to bubble. Remove from heat, stir in half of the shredded cheese until melted. Season with salt and pepper.
Assemble Casserole: Grease a baking dish. Layer half of the potatoes and broccoli, then pour half of the cheese sauce over them. Repeat with remaining potatoes, broccoli, and cheese sauce. Sprinkle remaining cheese on top.
Bake: Cover dish with foil and bake for 25-30 minutes. Remove foil and bake an additional 10-15 minutes until top is golden and bubbly.
Serve: Let cool slightly before serving. Optionally, sprinkle breadcrumbs for extra crunch.
Enjoy.