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Broccoli Scalloped Potatoes

 Broccoli Scalloped Potatoes
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, NE
8 ServingsPrep: 25 min. Bake: 1 hour


  • 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 (8 ounces) 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


  • 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.
  • Stir in 1 cup cheese. Reduce heat; cook 1-2 minutes or until cheese
  • is melted (sauce will be thick). Remove from heat.
  • Add potatoes, ham and broccoli to sauce; stir gently to coat.
  • Transfer to eight greased 8-oz. ramekins.
  • Bake, covered, 40 minutes. Sprinkle with remaining cheese. Bake,
  • uncovered, 20-25 minutes longer or until potatoes are tender and

2 of 2

Broccoli Scalloped Potatoes (continued)

Directions (continued)

  • cheese is melted. Yield: 8 servings.
Nutritional Facts: 1 piece 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.