Creamy Avocado Potato Broccoli Corn Bake

1Preheat your oven to 375°F (190°C).

2In a large pot, bring salted water to a boil. Add the diced potatoes (4 medium) and cook for about 10 minutes until they are tender but not falling apart. Drain and set aside.

3In a mixing bowl, mash the avocados until smooth. Stir in the sour cream (½ cup), milk (¼ cup), minced garlic (2 cloves), onion powder (1 teaspoon), paprika (1 teaspoon), salt, and pepper until well combined.

4In a large baking dish, combine the cooked potatoes (4 medium), broccoli florets (2 cups), sweet corn (1 cup), and the avocado mixture. Gently fold in half of the shredded cheese (1 cup), ensuring everything is well coated.

5Drizzle olive oil (1 tablespoon) over the mixture and sprinkle the remaining cheese on top.

6Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

7Remove from the oven and let it cool for a few minutes before serving.