Broccoli Scalloped Potatoes

Total Time: Prep: 25 min. Bake: 1 hour´╝îMakes: 8 servings

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


  • 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


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


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

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