Bacon and Broccoli Potato Gratin

Grease a shallow, 2-quart casserole and set aside. Preheat oven to 400 degrees F.

Place potatoes in a large saucepan with salted water to cover. Bring to a boil, reduce heat and simmer until potatoes are barely fork tender, about 10 minutes. Drain potatoes and coarsely chop; transfer to a large bowl; add broccoli to bowl.

While potatoes cook, fry bacon in 2 batches in a large skillet over medium heat, turning often, until crisp, about 5 minutes per batch. Drain on paper towels.

Pour all but 1 Tbsp. bacon drippings from pan. Add onion to pan and cook over medium heat, stirring, until softened and golden, about 5 minutes.

Add cream and salt and bring to a boil. Boil for 2 minutes, then pour over potatoes and broccoli. Coarsely crumble bacon over vegetables, season with pepper and toss well.

Transfer half of potato mixture to prepared casserole, sprinkle with half of cheese. Layer on remaining potato mixture and cheese and bake about 35 minutes, until golden and bubbly.