Potato Broccoli Casserole (Print Version)

# Ingredients:

01 - 5 tablespoons unsalted butter, divided.
02 - 5-6 medium russet potatoes (2.5 pounds).
03 - 4 cups fresh broccoli florets.
04 - 4 ounces softened cream cheese.
05 - 2 teaspoons seasoned salt.
06 - 1/2 teaspoon black pepper.
07 - 1/2 cup half & half.
08 - 1 1/2 cups sour cream.
09 - 1 1/2 cups shredded colby-jack cheese.

# Instructions:

01 - Heat oven to 375°F and butter 9x13 dish.
02 - Melt butter with cream cheese and seasonings, whisk in half & half until smooth.
03 - Boil potatoes until just tender, about 15-25 minutes.
04 - Add broccoli to potato water for 2 minutes, remove and drain.
05 - Chop cooled potatoes, mix with sauce, sour cream and broccoli.
06 - Top with cheese and bake 25-30 minutes until bubbly.

# Notes:

01 - Use full-fat dairy products.
02 - Let potatoes dry after draining.
03 - Rest 5 minutes before serving.

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