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
Directions Preheat oven to 350degrees. 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. Yield: 8 servings. Originally published as Broccoli Scalloped Potatoes in Taste of Home February/March 2006, p17 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. Print Add to Recipe Box Email a Friend
