This dish could easily serve four people as a side dish or overly fill two people's plates for a main course. Kevin requested some sort of cheese and potatoes combination for dinner. I decided to get creative. The results were perfect. Exactly what I was tasting in my head.
1-2 Tbsp butter or margarine
1-2 Tbsp flour
2 cloves garlic, minced
1 to 1-1/2 c milk (skim works fine)
1/2 cup cheese (I used velveeta)
2 medium or large potatoes, sliced thinly
1 cup broccoli florets (frozen)
Preheat oven to 400 degrees.
Heat a small sauce pan to medium. Add the butter and melt. Whisk in flour to create the roux (thickening agent useful in many soups and gravies). Add minced garlic. Cook for 1 to 2 minutes or until garlic is fragrant and softened. Whisk in milk. Stir until thickened. (You have just created a bechamel or white sauce.) Add more milk if mixture is too thick. Stir in grated or cubed cheese. Cook until cheese is melted and mixture is a desired consistency.
Coat an 8x8 cooking pan with nonstick spray. Place potatoes and broccoli in pan. Pour sauce over top. Bake for 20 minutes. Stir. Bake another 10 minutes or until potatoes are cooked through.