Broccoli Scalloped Potatoes

By S. Danford

Ingredients

• 1/4 cup butter, cubed
• 2 T chopped onion
• 4 garlic cloves, minced
• 5 T flour
• 1/4 t white pepper
• 1/8 t salt
• 2 1/2 cups whole milk
• 2 cups (8 oz) shredded swiss cheese, divided
• 2 lbs potatoes, peeled and thinly sliced (about 4 cups)
• 2 cups julienned fully cooked ham
• 2 cups frozen broccoli florets, thawed and patted dry

Preparation

Step 1

Preheat oven to 350
In a Dutch oven, heat butter over med-hi heat.
Add onion and garlic and cook an stir 2-3 min or until tender.
Stir in flour, pepper, salt until blended.
Gradually whisk in milk.
Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened.
Stir in 1 cup of cheese. Reduce heat and cook 1-2 min or until cheese is melted (sauce will be thick).
Remove from heat.
Add potatoes, ham, and broccoli to sauce. Stir gently to coat.
Transfer to 8 greased 8 oz Ramekins.
Bake uncovered 40 minutes.
Sprinkle with remaining cheese.
Bake, uncovered 20-25 minutes longer or until potatoes are tender and cheese is melted.

Serves 8