This version of scalloped potatoes is topped with broccoli and baked in a double cheese sauce. This is one of my favorites. It’s just as good the next day! Chicken is also great, in place of the ham.
CHEESY SCALLOPED POTATOES, BROCCOLI & HAM CASSEROLE
YOU WILL NEED:
1 cup Heavy Whipping Cream
1/2 Cup chicken broth
1/4 cup finely chopped onion (opt)
1/2 Cup chicken broth
1/4 cup finely chopped onion (opt)
I use Onion Powder instead
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds (6 cups) baking potatoes, peeled, thinly sliced
1 cup cubed 1/2-inch deli ham or other good ham
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds (6 cups) baking potatoes, peeled, thinly sliced
1 cup cubed 1/2-inch deli ham or other good ham
*I like to use Spiral cut ham – leftover from the holidays
1 cup Monterey Jack Cheese, shredded
1 cup Cheddar Cheese, shredded 1(9-ounce)
package frozen chopped broccoli, thawed, drained
1 cup Monterey Jack Cheese, shredded
1 cup Cheddar Cheese, shredded 1(9-ounce)
package frozen chopped broccoli, thawed, drained
DIRECTIONS:
Heat oven to 375°F. Combine whipping cream, chicken broth, onion, flour, salt and pepper in 2-quart saucepan. Cook over low heat, stirring constantly, until bubbles appear around edges and mixture is thickened (4 to 5 minutes). Layer half of potatoes in greased 13×9-inch baking dish. Sprinkle with ham, 1/2 cup Monterey Jack cheese and 1/2 cup Cheddar cheese. Cover with remaining potatoes. Pour hot cream mixture over potatoes; cover. Bake for 50 to 60 minutes or until potatoes are almost tender when pierced with fork. Uncover; top with broccoli and remaining cheeses. Continue baking for 15 minutes or until potatoes are tender and cheese is melted.
by Get Off Your Butt and BAKE
My family and I LOVED this recipe. It was great. The only change I made was to use a ham steak (I cooked it then threw it into the casserole) instead of ham deli meat.
Thanks for sharing!!!!!