Loaded Broccoli Cheddar Potato Gratin

Ingredients:

• 4 large russet potatoes, peeled and thinly sliced

• 2 cups broccoli florets

• 2 cups shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• 1 1/2 cups heavy cream

• 2 cloves garlic, minced

• 1 tsp Dijon mustard (optional)

• Salt and pepper, to taste

• 2 tbsp butter, for greasing dish

• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.

2. In a small saucepan, heat heavy cream with garlic and Dijon mustard (if using) over low heat. Season with salt and pepper.

3. Arrange a layer of potato slices in the bottom of the baking dish. Top with some broccoli and a sprinkle of cheddar and mozzarella. Repeat layers until all ingredients are used, ending with cheese.

4. Pour the cream mixture evenly over the layers. Sprinkle Parmesan cheese on top.

5. Cover with foil and bake for 35 minutes. Remove foil and bake an additional 15–20 minutes until cheese is bubbly and golden.

6. Let cool for a few minutes before serving.

Notes:

• Can add cooked bacon bits for extra flavor.

• Substitute half-and-half for cream for a lighter version.

• Leftovers store well in the fridge for up to 3 days; reheat covered to prevent drying out.