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You need to prepare small to medium Yukon gold potatoes.
Provide frozen chopped broccoli.
Use of a sweet Spanish onion.
Provide chicken stock.
Prepare Goats milk.
Use All purpose gluten free flour.
Use coleman's mustard powder.
Prepare bag of finely shredded cheddar cheese.
You need paprika.
Prepare garlic powder.
You need La Preferida Sazon seasoning.
Prepare butter.
Provide Canola oil.

Pre heat oven to 400° F and mix the paprika, garlic and sazon together into a jar..
Chop the potatoes into about half inch chunks.
Place on to a parchment lined baking sheet then dust with seasoning mixture to taste and toss with a couple tbsp oil. Make sure to mix well so the seasoning and oil coats all the potatoes and arrange into a single layer..
Bake for about 45 minutes or until golden and still a bit soft, don't make as crispy as home fries..
Sweat the onion in the butter and a little bit of oil. Once translucent start making the cheese sauce..
Add about 2 tbsp flour to the onions and whisk until toasty, cook out the raw flavor..
Slowly stir in the goats milk and 1 can of chicken stock..
Once it has thickened up and started to bubble slowly whisk in the bag of cheese and other can of chicken stock..
Put cooked taters and thawed/drained broccoli into a crockpot. Pour in cheese sauce and lightly stir together..
Let mingle for at least an hour and serve..

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