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.
Explore reviews fromour online community
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.