Ham & Broccoli Scalloped Potatoes

ham and broccoli scalloped potatoes in a baking dish

Ham & Broccoli Scalloped Potatoes made from scratch with milk, butter, cheese, potatoes, ham & broccoli. Flavorful, comforting dinner that everyone loves!

Prep Time20

Cook Time1

Total Time1 20

Course: Appetizer, Main Dish, Side Dish

Cuisine: American

Keyword: ham & broccoli scalloped potatoes

Servings: servings

Calories: 393kcal

Author: Jessica & Nellie

Ingredients

½ cup onion chopped
4 tsp garlic minced
¼ cup butter
5 TBSP flour
¼ tsp pepper
½ tsp salt
2 ½ cups milk
2 cups colby jack or mild cheddar cheese divided
4 russet potatoes thinly sliced
2 cups ham diced
2 cups frozen broccoli florets

Instructions

Prep: Chop the onions into small pieces. If using fresh garlic, mince that as well. A short cut for this is using store bought minced garlic.
You need shredded cheese, if using a block, shred the required 2 cups. Wash and then thinly slice the potatoes and set them aside.
Dice the ham into small ½ - 1" cubes depending on how big/small you want the chunks of ham.
Assemble & cook: In a large skillet, sauté onion and garlic in butter for 3-4 minutes or until crisp-tender. Stir in the flour, pepper and salt until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in 1 cup cheese. Reduce heat; whisk for 1-2 minutes or until cheese is melted and well incorporated. Remove from the heat; gently stir in the potatoes, ham and broccoli.
Bake: Transfer to a greased 9x13 baking dish. Cover and bake at 350° for 40 minutes. Sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes longer or until potatoes are tender and cheese is melted. Enjoy!

Notes

Store left over ham & potatoes in an airtight container in the fridge and they will last up to 3-4 days. Reheat on the stove or in the microwave.

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