Broccoli and Potato Casserole

Broccoli and Potato Casserole

**Ingredients:**

– 4-5 medium potatoes, peeled and cut into cubes
– 2 cups broccoli florets
– 1 cup shredded cheddar cheese
– 1 cup cooked chicken breast, diced (optional)
– 1/2 cup grated Parmesan cheese
– 1 cup heavy cream
– 1/2 cup milk
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 tablespoon olive oil

**Instructions:**

1. **Preheat the Oven:**
– Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.

2. **Cook the Potatoes:**
– In a large pot of salted boiling water, cook the potato cubes for about 10 minutes, or until they are just tender but not fully cooked. Drain and set aside.

3. **Prepare the Broccoli:**
– In the same pot of boiling water, blanch the broccoli florets for about 2-3 minutes until bright green and slightly tender. Drain and set aside.

4. **Make the Cream Sauce:**
– In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
– Stir in the heavy cream and milk, then add the dried thyme. Bring to a simmer and cook for about 5 minutes, stirring occasionally. Season with salt and pepper to taste.

5. **Assemble the Casserole:**
– In the prepared baking dish, layer the cooked potatoes, broccoli florets, and diced chicken breast (if using).
– Pour the cream sauce evenly over the top.
– Sprinkle the shredded cheddar cheese and grated Parmesan cheese evenly over the casserole.

6. **Bake:**
– Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
– Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly.

7. **Serve:**
– Let the casserole cool for a few minutes before serving.