Broccoli Scalloped Potatoes |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
The combination of ham and cheese creates a wonderfully smoky flavor. I also love that I can cook an entire mealâvegetable and allâin one standout dish. Denell Syslo, Fullerton, NE Ingredients:
1/4 cup butter, cubed |
2 tablespoons chopped onion |
4 garlic cloves, minced |
5 tablespoons king arthur unbleached 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 |
Directions:
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.
|
|