This number was inspired by an awesome side dish, my sisters “cheesy potato” recipe, on a I-dont-feel-like-cooking kind of day.  Because, well, sometimes we need an easy side dish to turn into a complete meal.  It’s quite possibly the most effortless dinner to put together in the entire universe and my family goes nuts for it.  Cheesy, gooey, comfort mania, right here folks.

Potato, Ham and Broccoli Gratin

Ingredients

5 Cups Frozen Shredded Potatoes

4 Cups Broccoli Florets

2 Cups Diced Nitrate and Nitrite Free Ham

2 Cups Shredded Cheese (a combination of gouda and colby jack is my favorite)

1 Pint Heavy Whipping Cream

4 Tablespoons Unsalted Butter, melted + more for greasing the baking dish

1 Teaspoon Salt

1/2 Teaspoon Black Pepper

1/2 Teaspoon Onion Powder

1/2 Teaspoon Garlic Powder

1/4 Teaspoon Ground Nutmeg

Directions

Preheat oven to 350 and grease an 8×8 or 9×9 baking dish with butter.  In a medium bowl stir together the cream, butter, salt, pepper, onion powder, garlic powder and nutmeg.  Place the frozen potatoes at the bottom of the baking dish, top with 1 cup cheese and pour 1/2 of the cream mixture over the top.  Next, scatter the broccoli and ham and top with the remaining 1 cup of cheese and cream mixture.  Bake, covered, for 45 minutes. Remove the cover and bake for an additional 15 minutes or until the top is bubbly and beginning to brown.  Serves 4-6.