The combination of ham and cheese creates a wonderfully smoky flavor. I also love that I can cook an entire meal—vegetable and all—in one standout dish. —Denell Syslo, Fullerton, Nebraska
Broccoli Scalloped Potatoes
Watch how to Make Broccoli Scalloped Potatoes
Broccoli Scalloped Potatoes
Prep Time
25 min
Cook Time
60 min
Yield
8 servings
Ingredients
- 1/4 cup butter, cubed
- 2 tablespoons chopped onion
- 4 garlic cloves, minced
- 5 tablespoons all-purpose flour
- 1/4 teaspoon white pepper
- 1/8 teaspoon salt
- 2-1/2 cups whole milk
- 2 cups shredded Swiss cheese, divided
- 2 pounds potatoes, peeled and thinly sliced (about 4 cups)
- 2 cups cubed fully cooked ham
- 2 cups frozen broccoli florets, thawed and patted dry
Directions
- Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and garlic; cook and stir until tender, 2-3 minutes. Stir in flour, white pepper and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes.
- Stir in 1 cup cheese. Reduce heat; cook until cheese is melted (sauce will be thick), 1-2 minutes. Remove from heat.
- Add potatoes, ham and broccoli to sauce; stir gently to coat. Transfer to 8 greased 8-oz. ramekins.
- Bake, covered, 40 minutes. Sprinkle with remaining cheese. Bake, uncovered, until potatoes are tender and cheese is melted, 20-25 minutes longer.
Nutrition Facts
1 serving: 309 calories, 17g fat (10g saturated fat), 61mg cholesterol, 626mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 17g protein.
