Broccoli Scalloped Potatoes Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/8 teaspoon salt
- 5 tablespoons all-purpose flour
- 2 tablespoons chopped onion
- 1/4 cup butter cubed
- 4 garlic cloves minced
- 1/4 teaspoon white pepper
- 2-1/2 cups whole milk
- 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
- 2 cups (8 ounces) shredded swiss cheese divided
- Carbohydrate 5.3309863557208 g
- Cholesterol 15.2515625 mg
- Fat 5.87540223960365 g
- Fiber 0.223502606313091 g
- Protein 1.20235703145709 g
- Saturated Fat 3.66406036458656 g
- Serving Size 1 1 serving (147g)
- Sodium 108.048552109927 mg
- Sugar 5.10748374940771 g
- Trans Fat 0.440103958340035 g
- Calories 77 calories
My Go-To Comfort Food: Broccoli Scalloped Potatoes
As a busy working mom, finding time to cook delicious and nutritious meals can be a real challenge. I crave comforting food, but I don’t always have hours to spend in the kitchen. That's why I've developed a collection of quick, easy, and flavorful recipes that the whole family loves. This Broccoli Scalloped Potatoes recipe is a perfect example – a warm, cheesy, and satisfying dish that’s surprisingly simple to make.
The best part? This recipe is incredibly versatile. I often adapt it based on what I have on hand. Sometimes I swap the Swiss cheese for cheddar or Monterey Jack, depending on my mood and what’s in the fridge. The ham can be substituted with leftover roast chicken or even bacon for a smokier flavor profile. And if I'm feeling adventurous, I might add a sprinkle of fresh herbs like thyme or rosemary before baking for an extra layer of aromatic goodness.
The creamy cheese sauce is the star of the show. The combination of butter, flour, milk, and cheese creates a rich and decadent base that perfectly complements the tender potatoes and broccoli. The potatoes become wonderfully soft and creamy while baking, absorbing all the delicious flavors from the sauce. The broccoli florets add a vibrant green color and a pleasant, subtle bitterness that balances the richness of the cheese.
This dish is not only delicious but also incredibly satisfying. It's a complete meal in itself, providing a healthy dose of vegetables along with the comfort of creamy potatoes and ham. It’s perfect for a weeknight dinner, a potluck gathering, or a cozy night in. The individual ramekins make serving easy and elegant, and they're also great for leftovers (if there are any!).
Tips and Tricks for Success:
Using Fresh Ingredients: While frozen broccoli works perfectly well, I highly recommend using fresh broccoli when possible. The flavor is more intense and the texture is a bit firmer, which adds a nice contrast to the soft potatoes.
Thinly Sliced Potatoes: Thinly slicing the potatoes is crucial for even cooking. Use a mandoline slicer for consistent slices, or if you don’t have one, a sharp knife will do. Aim for slices that are about 1/8 inch thick.
Don't Overcook: It's essential to follow the baking times closely. Overcooked potatoes can become mushy, so it's better to err on the side of slightly undercooked than overcooked. The residual heat will continue to cook the potatoes after you remove them from the oven.
Make it Ahead: You can assemble the scalloped potatoes ahead of time and refrigerate them until ready to bake. Just add about 10-15 minutes to the baking time. This is a great time-saving tip for busy weeknights.
Customize it: Feel free to experiment with different cheeses, meats, and vegetables. Adding mushrooms, carrots, or peas would create a delicious variation. You can also use different types of ham, such as prosciutto or country ham, for unique flavor profiles.
This Broccoli Scalloped Potatoes recipe is more than just a dish; it’s a warm hug on a plate, a symbol of comfort and deliciousness, and a testament to the simple joys of home-cooked meals. Give it a try, and I guarantee it will become a family favorite!
Serving Suggestions:
This dish pairs perfectly with a simple green salad, crusty bread, or a light soup. A glass of crisp white wine would complement the rich flavors beautifully.
Step-by-step
- Preheat oven to 350 degrees.
- 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.
