Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.

Peel three large russet potatoes and slice them uniformly to about 1/8 inch thick.

Melt 1/4 cup of unsalted butter in a medium saucepan over medium heat and whisk in 1/4 cup of all-purpose flour for about 1 minute.

Gradually pour in 3 cups of whole or 2% milk while whisking continuously until the sauce thickens.

Stir in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of garlic powder once the sauce has thickened.

Fold in 2 cups of small broccoli florets, 1 cup of frozen peas, and 1 cup of finely diced carrots into the sauce.

Layer half of your sliced potatoes in the greased baking dish, followed by half of the creamy veggie sauce and 1 cup of shredded cheddar cheese. Repeat.

Cover the baking dish tightly with aluminum foil and bake for 45 minutes.

Uncover and sprinkle the remaining cheddar cheese on top, then bake for an additional 20-25 minutes.

Let the bake rest for about 10 minutes before slicing and garnish with freshly chopped parsley if desired.