3 med. potatoes, peeled and cut into sm. wedges
1 sm. bunch fresh broccoli, cut into flowerettes
1 white onion, sliced
Water
Salt

TOPPING:

3/4 c. mayonnaise
1/4 c. tomato ketchup
1/2 c. half & half
1 tbsp. mustard
1/2 c. grated Cheddar cheese
2 tbsp. Parmesan cheese

Place potatoes in a large saucepan. Cover with water. Add a little salt. Bring to a boil and simmer for about 12 minutes. Add broccoli, flowerettes, and sliced onion. Simmer for another 8 minutes until vegetables are tender but not mushy. Drain well. Reserve cooking liquid for soup or sauce (if desired). Place potato mixture in a lightly greased, shallow baking dish.

For Topping: Combine mayonnaise, tomato ketchup, half & half, and mustard. Spread evenly over top of vegetables. Sprinkle with cheeses. Bake at 375 to 400 degrees until hot and cheeses are melted. 4 servings.