Great twist on an old favorite! Use the freshest broccoli you can find for this recipe. The cooked and crumbled bacon adds flavor and is a delicious addition to this dish. I don't peel the red potatoes, but feel free to peel them if that's what you prefer. This is a delicious side dish with all grilled meats or a baked ham.
1/2 stick butter (4 tbls)
1/3 cup all-purpose flour
1 1/2 cup milk
1 1/2 cup heavy cream
1 tsp salt
2 tsp course-ground black pepper
1 medium onion, sliced
1 small head fresh broccoli, cut into florets
5-6 red potatoes
2 cups cheddar cheese, divided
3 slices bacon, cooked and crumbled
1/2 tsp paprika, sweet mild
1-2 slices bacon, cooked and crumbled
Slice onions into rings. Rinse potatoes; drain then thinly slice.
In a small pot, heat butter on medium heat until melted. Add flour. Whisk until smooth. Gradually add milk, cream, salt, black pepper and 1 cup cheddar cheese.
Bring to a boil over med-high heat; stir constantly for 2 minutes or until thick.
Place lid on pot to keep warm (this can be made ahead of time and let sit until ready to use).
In a 2 qt. glass baking dish, layer potatoes, onion rings and broccoli florets alternately starting ending with potatoes. Pour sauce over all. Sprinkle on crumbled bacon, and sprinkle 1 cup cheddar cheese over top.
Bake at 350 for 1 hour, or until browned and bubbly.
Sprinkle more shredded cheddar cheese on top just before serving if desired.