Ingredients
Equipment
soup pot with lid
Oven Baking pans
Cooking Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Boil the sliced potatoes and carrots for 6–8 minutes until slightly tender but still firm. Drain well.
- Steam the broccoli for 2-3 minutes until bright green and slightly tender.
- Melt the butter in a saucepan over medium heat. Add the onion and cook until softened, then stir in the garlic.
- Sprinkle in the flour and cook for 1 minute while stirring.
- Gradually whisk in the milk and cook until the sauce begins to thicken.
- Stir in 1 cup of cheddar cheese, thyme, paprika, salt, and black pepper.
- Arrange the potatoes, carrots, and broccoli in the prepared baking dish and pour the creamy cheese sauce evenly over the vegetables.
- Sprinkle with the remaining cheddar and Parmesan cheese.
- Bake for 30-35 minutes until bubbling and golden on top. Garnish with fresh parsley before serving.
Nutrition
Notes
Partially cooking the potatoes and carrots before baking ensures all the vegetables become tender at the same time.
Don't overcook the broccoli before baking so it maintains its texture and color.
Gruyère, mozzarella, or Monterey Jack can replace the cheddar.
Add breadcrumbs to the top before baking for an extra crispy finish.
Don't overcook the broccoli before baking so it maintains its texture and color.
Gruyère, mozzarella, or Monterey Jack can replace the cheddar.
Add breadcrumbs to the top before baking for an extra crispy finish.