1 1/2 pounds russet potatoes, peeled and chopped
1 head broccoli, chopped into small florets
3 sweet sausages, sliced
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
2 cups cheddar cheese, shredded
1 cup Monterrey jack cheese, shredded
Preheat oven to 350 degrees.
Butter a 9×13 casserole dish and set aside.
In a medium saucepan, bring 1 cup of water to a boil. Toss in potatoes and boil/steam for 5-7 minutes or until softened. Add broccoli and boil/steam together for 1 minute. Drain water and place potatoes and broccoli on a large cookie sheet.
Saute sweet sausage in olive oil until browned. Place sausage on cookie sheet with potatoes and broccoli. Sprinkle spices and garlic over the potato/broccoli/sausage mixture and toss together.
Place mixture in a buttered 9×13 casserole dish and cover with shredded cheese.
Cover casserole dish with aluminum foil and bake in the oven for 30 minutes. Remove foil and serve.