Broccoli Scalloped Potatoes - Carolina Country

Broccoli Scalloped Potatoes

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Broccoli Scalloped Potatoes


  • ¼ cup butter, cubed
  • 2 tablespoons chopped onion
  • 4 garlic cloves, minced
  • 5 tablespoons all-purpose flour
  • ¼ teaspoon white pepper
  • ⅛ teaspoon salt
  • 2½ 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


  1. Preheat oven to 350 degrees.

  2. 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.

  3. Stir in 1 cup cheese. Reduce heat; cook 1–2 minutes or until cheese is melted (sauce will be thick). Remove from heat.

  4. Add potatoes, ham and broccoli to sauce; stir gently to coat. Transfer to eight greased 8-ounce ramekins.

  5. Bake uncovered, 40 minutes. Sprinkle with remaining cheese. Bake, uncovered, 20–25 minutes longer or until potatoes are tender and cheese is melted.

Recipe courtesy of

Taste of Home

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