Book Confessions of an Ex-Ballerina

For the Potatoes

4 large Russet Potatoes Essential for a hearty meal; larger potatoes yield more fluff.
2 tablespoons Olive Oil Helps achieve a crispy skin during baking.
1 teaspoon Kosher Salt or Sea Salt Important for seasoning; elevates the overall flavor.

For the Topping

4 tablespoons Unsalted Butter Creates a rich base for the cheese sauce.
1/4 cup All-Purpose Flour Thickens the sauce; use gluten-free flour if desired.
2 cups Milk (Whole or 2%) Contributes to the creamy texture of the sauce.
1/4 teaspoon Ground Cayenne Pepper Adjust according to your heat preference.
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
2 cups Freshly Grated Medium Cheddar Cheese Avoid pre-shredded for a smoother finish.
1 cup Finely Chopped Broccoli Florets Rich in nutrients and pairs beautifully with cheese.

For Garnishing

to taste Black Pepper Enhances the flavor.
to taste Fresh Chives or Scallions Adds color and taste.