Heavy cream or Greek yogurt – 200 ml (about ¾ cup)
Cream gives richness; yogurt gives a lighter, slightly tangy finish.

Garlic powder – ½ teaspoon
or fresh garlic – 2 cloves, finely minced

Paprika – ½ teaspoon
Adds gentle warmth and color.

Dried herbs – 1 teaspoon
Thyme or oregano work especially well.

For the Topping

Shredded cheese – 150 g (about 1½ cups)
Mozzarella for stretch, cheddar for flavor, or a mix of both.

Equipment Needed

Saucepan

Frying pan

Mixing bowl

Whisk

Baking dish (round or rectangular)

Step-by-Step Instructions
1. Prepare the Oven and Vegetables

Preheat your oven to 375°F (190°C).

Bring a large pot of lightly salted water to a gentle boil.

2. Pre-Cook the Potatoes and Broccoli

Add the sliced potatoes to the boiling water and cook for about 5 minutes until just tender.

Add the broccoli florets to the same pot during the last 2 minutes.

Drain everything thoroughly and set aside.

This step ensures the vegetables finish cooking evenly in the oven.

3. Cook the Onion

Heat the olive oil or butter in a pan over medium heat.

Add the diced onion and cook gently for 4–5 minutes, stirring occasionally, until soft and lightly golden.