Ingredients:
6 medium Russet potatoes, peeled and cubed (approximately 2.5 lbs / 1.1 kg)
1 large head of broccoli, cut into florets (approximately 1.5 lbs / 680g)
8 ounces (225g) diced ham
1/2 cup (113g) butter
1/2 cup (60g) all-purpose flour
3 cups (720ml) milk
1 cup (240ml) heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
2 cups (approximately 200g) shredded cheddar cheese, divided
1/4 cup (approximately 25g) grated Parmesan cheese
1/4 cup breadcrumbs (optional, for topping)
Directions:
Preheat oven to 375°F (190°C). Grease a 9×13 inch (23x33cm) baking dish.
Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until tender. Drain well.
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The preparation instructions can be found on page 2.
