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This version of scalloped potatoes is topped with broccoli and baked in a double cheese sauce.
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, 4-5 minutes or until bubbles appear around edges and mixture is thickened.
Place half of potatoes into greased 2-quart casserole dish or 13x9-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 50-60 minutes or until potatoes are almost tender when pierced with fork. Uncover; top with broccoli and remaining cheeses. Continue baking 15 minutes or until potatoes are tender and cheese is melted.
Dietary Fiber: 4g
I tripled the ham content and added a little wine to cream sauce
I made this recipe once to try it and it was delicious. My family loved it. I now bring it to all the pot luck dinners and family gatherings. I do add alittle more ham then the recipe calls for. I Emailed the recipe to all my friends, once they tried it they loved it too. Great to cook with all the new potatos out in N.Y. state this time of year.
it was to die for i didnt even have left overs
I made this and because I didn't have any broccoli I left it out. It was excellent. I also doubled the sauce. I've made it for company and for our family and it all gets eaten!
This is the Best Scalloped Potatoe recipe I have ever made, hands down! Hubby and grandson absolutely love it ...
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1122
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
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