Broccoli Scalloped Potatoes

Broccoli Scalloped Potatoes

 

 

1/4 cup butter, cubed

1 onion, chopped

2 tablespoons minced garlic

1/4 cup all purpose flour

1/4 teaspoon 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 diced cooked ham

1 12oz package Flav R Pac Broccoli Florets

 

  • 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 cheese is melted.

 

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