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.
While the potatoes are cooking, steam or blanch the broccoli florets for 5-7 minutes, until slightly tender-crisp. Drain well and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens, about 5-7 minutes.
Stir in the heavy cream, salt, pepper, and nutmeg. Remove from heat.
Add 1 1/2 cups (approximately 150g) of the shredded cheddar cheese to the sauce and stir until melted and smooth.
Gently fold in the cooked potatoes, broccoli florets, and diced ham into the cheese sauce.
Pour the mixture into the prepared baking dish.
Sprinkle the remaining 1/2 cup (approximately 50g) of cheddar cheese and Parmesan cheese evenly over the top. If desired, sprinkle with breadcrumbs.
Bake for 20-25 minutes, or until bubbly and golden brown.
Let stand for 5-10 minutes before serving.
The preparation instructions can be found on page 2.
