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Broccoli Scalloped Potatoes Recipe

Broccoli Scalloped Potatoes Recipe photo by Taste of Home

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Denell Syslo of Fullerton, Nebraska notes, “I love it that I can cook the entire meal—vegetable and all—in one dish. I was looking for a twist on traditional scalloped potatoes and ham, and played in the kitchen until this dish was created.“

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Broccoli Scalloped Potatoes Recipe

Prep: 20 min. Bake: 1 hour

Yield: 8 Servings

20 60 80

Ingredients

2 tablespoons chopped onion
4 garlic cloves, minced
1/4 cup butter, cubed
5 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/8 teaspoon salt
2-1/2 cups milk
2 cups (8 ounces) shredded Swiss cheese, divided
2 pounds medium potatoes, peeled and thinly sliced
2 cups julienned fully cooked ham
2 cups frozen broccoli florets, thawed and patted dry

Directions

In a large skillet, saute onion and garlic in butter for 3-4 minutes or until crisp-tender. Stir in the flour, pepper and salt until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1 cup of cheese. Reduce heat; cook for 1-2 minutes or until cheese is melted (sauce will be thick).
Remove from the heat; gently stir in the potatoes, ham and broccoli. Transfer to a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 40 minutes. Sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes longer or until potatoes are tender and cheese is melted. Yield: 8 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 309 calories, 17 g fat (10 g saturated fat), 61 mg cholesterol, 626 mg sodium, 23 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Broccoli Scalloped Potatoes in Taste of Home February/March 2006, p17

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Broccoli Scalloped Potatoes

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Reviewed on Nov. 15, 2010 by Trevinski

Great recipe, I omitted the ham, and used as a vegeterian recipe. I have shared this recipe with many friends. Loved it. Have made many times... First casserole dish to be emptied.. at potlucks.. I usually double the recipe. If you have a mandoline, prep time is less then 20 minutes.

Reviewed on May. 11, 2010 by baking mama

I made this for a large potluck and got rave reviews! I tripled the sauce (I like things saucy) using about 4 cups of swiss in the sauce and 2 cups sprinkled on at the end. I doubled the potatoes (4 lb) and added more broccoli (about 3 med. heads). I omitted the ham as ham was going to be served at the dinner. For the size I made, I baked it for 3 hours and it turned out perfect. I will make this again for sure, I had at least 4 request for the recipe, and more compliments than I ever expected. Yumm