Ingredients:
– 2 large potatoes, peeled and thinly sliced
– 2 cups broccoli florets
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1 cup sour cream
– 1/2 cup milk
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– Salt and pepper, to taste
– Fresh parsley, chopped, for garnish (optional)
Directions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Place the sliced potatoes in a pot of boiling water and cook for 5 minutes. Add the broccoli florets to the pot and cook for an additional 2 minutes. Drain and set aside.
3. In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
4. Stir in the flour and cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in the milk until smooth and thickened.
6. Remove from heat and stir in the sour cream, shredded cheddar cheese, and grated Parmesan cheese until melted and combined.
7. Season the cheese sauce with salt and pepper to taste.
8. Arrange half of the sliced potatoes and broccoli in the prepared baking dish.
9. Pour half of the cheese sauce over the potatoes and broccoli.
10. Repeat layers with the remaining potatoes, broccoli, and cheese sauce.
11. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the casserole is bubbly and golden brown.
13. Let cool for a few minutes before serving.
14. Garnish with chopped fresh parsley, if desired.
Prep Time: 15 minutes | Cooking Time: 40-45 minutes | Total Time: 55-60 minute
Kcal: 280 kcal | Servings: 6 servings