This version of scalloped potatoes is topped with broccoli and baked in a double cheese sauce.
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1 cup Land O Lakes® Heavy Whipping Cream
1/2 cup chicken broth
1/4 cup finely chopped onion
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
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 (9-ounce) package frozen chopped broccoli, thawed, drained
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.
- Baking potatoes are also called russets or Idaho potatoes. They have an elongated shape and thick, brown skin.