Broccoli Scalloped Potatoes Recipe
Broccoli Scalloped Potatoes Recipe photo by Taste of Home
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Broccoli Scalloped Potatoes Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 1 hour
MAKES: 8 servings


  • 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 julienned fully cooked ham
  • 2 cups frozen broccoli florets, thawed and patted dry

Nutritional Facts

1 piece: 309 calories, 17g fat (10g saturated fat), 61mg cholesterol, 626mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 17g protein.


  1. Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and garlic; cook and stir 2-3 minutes or until tender. Stir in flour, white pepper and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
  2. Stir in 1 cup cheese. Reduce heat; cook 1-2 minutes or until cheese is melted (sauce will be thick). Remove from heat.
  3. Add potatoes, ham and broccoli to sauce; stir gently to coat. Transfer to eight greased 8-oz. ramekins.
  4. Bake, covered, 40 minutes. Sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes longer or until potatoes are tender and cheese is melted. Yield: 8 servings.
Originally published as Broccoli Scalloped Potatoes in Taste of Home February/March 2006, p17

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Robby1 User ID: 1478802 259616
Reviewed Jan. 13, 2017

"Love the combination of ham and swiss and this casserole is delicious. I easily cut the recipe in half for just the two of us, used 1/2 cup chopped onion, the sauce was thick but baked up perfectly. Yes, the broccoli was well cooked, I might steam it on the side next time."

Tanya User ID: 9016026 259179
Reviewed Jan. 4, 2017

"I'm an old school cook and I've never reviewed a recipe but I had to with this one, as it's delicious. Made it as per recipe but with a full onion for more flavour and omg we devoured it. Will also try with corned beef, thankyou for this it's an absolute winner!"

Patty User ID: 8976535 257406
Reviewed Nov. 28, 2016

"I made this for dinner tonight with leftover ham and it was delicious. My husband liked it very much and I will definitely make it again. With just the two of us I cut the recipe in half and placed it in one casserole dish and it was perfect."

Steve User ID: 8965682 256614
Reviewed Nov. 10, 2016

"I never write reviews but I may have the answer for the mushy broccoli complaint. My experiment went perfect . First fill 1/2 of your pot with water add 1 tbl. salt and boil, mandolin slice all potatoes and put into boiling water. Bring water back to boil cook for 10 minutes. Pour into strainer in sink and rinse with water. Leave in strainer until ready to assemble then instead of ramakins put into sprayed 9x13. cook covered 350 for 30 minutes. Uncover and add cheese and cook for another 15. I baked this beside a meatloaf and all can out perfect. Hope that helps."

Jennifer User ID: 8002209 255625
Reviewed Oct. 19, 2016

"I really liked this recipe - tasty and simple - though I may have gone overboard on the cheese as there was definitely some oil/fat pooling at the top after baking. I used some leftover ham steak, fresh broccoli, mandolined russet potatoes, and a combination of Gruyere and mild gouda, all baked in a 9x13 dish. I did add more white pepper and thyme per another reviewer and thought it was a valuable addition. The broccoli does get extremely overcooked in the hour or so it takes to bake but I'm not sure how to remedy this either as it's not practical to dump and stir it in partway through."

illoozions User ID: 8821436 246370
Reviewed Mar. 31, 2016

"The Recipe was great as is, but I changed it up a little and loved it even more. I didn't have enough Swiss cheese so I used 1 1/4 cup of Swiss cheese and the other 3/4 cup of Asiago cheese. I feel like this gave it a stronger cheese flavor and complimented the other ingredients substantially. Thank you for the recipe :-)"

Saw1987 User ID: 8819837 246223
Reviewed Mar. 28, 2016

"5 stars because would be equally good as written. To fit my current cravings I added a diced jalapeo before baking and served steamed fresh broccoli on the side. Prep super easy with food processor. I don't have that size ramakins so I just put it in a casserole dish. Can't stop eating it"

kassielee User ID: 8411454 244863
Reviewed Mar. 3, 2016

"Great combination & loved having them in the individual serving dishes. Please could nutritional values be added as some of us are diabetic, on weight loss plans, etc & the values would be extremely helpful. Thank you"

Woolyhobbies User ID: 7651962 241152
Reviewed Jan. 5, 2016

"First time writing a review. Was halving it, just for the two of us. Have no individual ramekins so I put it all in one dish and wondered about it possibly needing longer baking time. Recipe says sauce will be thick. Believe it! Was so thick I couldn't stir everything together so I added some milk. Mistake! After baking for 40 minutes it was like soup., so I shook up some flour/water and stirred it in. Came out okay. Also had a small head of fresh broccoli in the fridge (we prefer fresh over frozen). It cooked to mush, even the stalks. It was good and hubby loved the meal. Not sure how to handle it next time. Stir the broccoli in after 20 minutes of baking? Swiss cheese goes naturally with ham and is a great change from all those dishes doused with cheddar.

Be took longer than 20 minutes for the prep."

cbenne12 User ID: 7424916 240973
Reviewed Jan. 3, 2016

"Absolutely perfect! I wouldn't change a thing with this dish!"

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