This recipes is from a wonderful CSA in Wisconsin – Vermont Valley Farm
6-8 medium sized Potatoes
1-2 heads Broccoli
1 lb cheese, graded or ½ lb. crumbled feta
1 cup Onions
1 bunch Chives, chopped
6 T butter
1 T Rosemary
Salt and pepper
1.) Cut potatoes into thin slices. Put slices into boiling water for about 10 minutes until tender but not mushy.
2.) Cut broccoli into small pieces and steam until just tender.
3.) Sauté onion and garlic in butter.
4.) Cut butter into thin chunks and distribute ½ on bottom of 9×13 pan.
5.) Layer 2/3 of potatoes and all of broccoli, then sprinkle ½ of rosemary and plenty of salt and pepper on top.
6.) Disperse 2/3 of cheese, then rest of potatoes and onion and garlic. Sprinkle with rest of rosemary, more salt and pepper, chives, and rest of cheese.
7.) Bake for 20-30 minutes at 350.