Can’t get enough – I’ve made this dish multiple times this month and it’s still fantastic.

Preheat your oven to 375°F (190°C).

Grease an oval baking dish with butter.

Layer half of the sliced potatoes in the bottom of the dish.

Sprinkle half of the broccoli florets over the potatoes.

In a saucepan, melt the butter over medium heat and add the minced garlic, cooking until fragrant.

Add the milk, heavy cream, salt, pepper, and paprika to the saucepan, stirring until well combined.

Pour half of the cream mixture over the potatoes and broccoli.

Sprinkle half of the shredded cheddar cheese over the top.

Repeat the layers with the remaining potatoes, broccoli, cream mixture, and cheese.

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.

Garnish with chopped chives or scallions before serving.

For a lighter version, use half-and-half instead of heavy cream. You can also add cooked bacon bits for a smoky flavor, or substitute cauliflower for broccoli if your family prefers it. For a bit of spice, add a pinch of cayenne pepper to the cream mixture. If you have picky eaters, try blending the broccoli into the cream sauce for a smoother texture.