Best Scalloped Potatoes Broccoli Recipes

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BROCCOLI SCALLOPED POTATOES



Broccoli Scalloped Potatoes image

The combination of ham and cheese creates a wonderfully smoky flavor. I also love that I can cook an entire meal-vegetable and all-in one standout dish. -Denell Syslo, Fullerton, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
2 tablespoons chopped onion
4 garlic cloves, minced
5 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/8 teaspoon salt
2-1/2 cups whole milk
2 cups shredded Swiss cheese, divided
2 pounds potatoes, peeled and thinly sliced (about 4 cups)
2 cups julienned fully cooked ham
2 cups frozen broccoli florets, thawed and patted dry

Steps:

  • Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and garlic; cook and stir until tender, 2-3 minutes. Stir in flour, white pepper and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes., Stir in 1 cup cheese. Reduce heat; cook until cheese is melted (sauce will be thick), 1-2 minutes. Remove from heat., Add potatoes, ham and broccoli to sauce; stir gently to coat. Transfer to 8 greased 8-oz. ramekins., Bake, covered, 40 minutes. Sprinkle with remaining cheese. Bake, uncovered, until potatoes are tender and cheese is melted, 20-25 minutes longer.

Nutrition Facts : Calories 309 calories, Fat 17g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 626mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

HAM AND BROCCOLI SCALLOPED POTATOES



Ham and Broccoli Scalloped Potatoes image

Make and share this Ham and Broccoli Scalloped Potatoes recipe from Food.com.

Provided by Marie

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups chopped ham
2 cups chopped broccoli
2 (10 1/2 ounce) cans cream of broccoli soup
1 3/4 cups milk
1 small onion, chopped fine
10 potatoes, peeled and sliced thin
black pepper
1 cup French-fried onions

Steps:

  • Preheat oven to 350°.
  • In a large saucepan, bring first five ingredients to a boil, stirring frequently.
  • Remove from heat.
  • Place a layer of potatoes and onions in a buttered 13x9 baking dish.
  • Cover with part of the soup mixture and season with black pepper.
  • Keep alternating layers until all potatoes are used.
  • Cover with foil and bake for one hour or until potatoes test done.
  • Remove foil and sprinkle top with french fried onions and bake uncovered for 15 more minutes.

Nutrition Facts : Calories 302, Fat 4.3, SaturatedFat 2, Cholesterol 25.7, Sodium 580.5, Carbohydrate 51.4, Fiber 6.6, Sugar 2.8, Protein 15.7

SLOW COOKER BALSAMIC PORK ROAST WITH SCALLOPED POTATOES AND EASY STEAMED BROCCOLI



Slow Cooker Balsamic Pork Roast With Scalloped Potatoes and Easy Steamed Broccoli image

While the pork braises away in the slow cooker, use the oven to make creamy scalloped potatoes and the microwave to make lightening-fast steamed broccoli.

Provided by Cassy Joy Garcia

Time 4h30m

Yield Serves 4 with leftovers

Number Of Ingredients 17

1 tablespoon fine sea salt
½ teaspoon ground black pepper
1 (3- to 4-pound) pork loin roast
¼ cup balsamic vinegar
1 pound Yukon Gold potatoes, thinly sliced
2 tablespoons salted butter, melted
1 teaspoon garlic powder
1 teaspoon fine sea salt
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon ground black pepper
½ cup heavy cream
1 cup shredded mozzarella cheese
16 ounces broccoli florets (from about 3 small heads)
1 tablespoon salted butter
½ teaspoon fine sea salt
¼ teaspoon ground black pepper

Steps:

  • Cook the pork: Rub the salt and pepper over the pork. Place the pork in a slow cooker and pour the vinegar over the top. Cover and cook on high for 4 hours.
  • About an hour before the pork is done, make the scalloped potatoes: Preheat the oven to 375°F.
  • In a 2-quart square baking dish, toss the potatoes with the melted butter, garlic powder, salt, thyme, sage, and pepper. Arrange the potato slices in even layers in the baking dish, overlapping the potatoes in each layer slightly, then pour the cream over the top. Cover with a lid or aluminum foil and bake for 30 minutes. Uncover the baking dish, top the potatoes evenly with the cheese, and bake, uncovered, for 15 minutes more, or until the cheese is bubbling.
  • Just before serving, steam the broccoli: Place the broccoli in a large glass bowl and add about ¼ cup water. Cover with a microwave-safe lid or plastic wrap and microwave on high for 5 minutes, or until the broccoli is tender. (Alternatively, place the broccoli in a medium pot and add ¼ cup water. Bring the water to a simmer over medium heat, then cover and cook the broccoli for 10 minutes, or until tender.) Drain the broccoli and transfer to a serving dish. Add the butter, salt, and pepper and gently toss to combine. Cover and keep hot until serving time.
  • When the pork is done cooking, baste it with the vinegar mixture in the slow cooker. Transfer the pork to a cutting board and cut it in half. Slice one portion and set it aside. Shred the remaining pork either with two forks or using a stand mixer, then transfer it to an airtight container (you should have about 3 cups), and refrigerate for another use.
  • Serve the sliced pork with the scalloped potatoes and broccoli alongside.

SCALLOPED POTATOES & BROCCOLI



Scalloped Potatoes & Broccoli image

A quick and easy and flavorful recipe from the vegetable website. Can be made with or without the broccoli.

Provided by Darkhunter

Categories     Potato

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) can condensed potato soup
1/4 cup milk
4 ounces sour cream
3 potatoes, thinly sliced
1 (10 ounce) box frozen chopped broccoli, thawed and drained
1/4 onion, finely chopped
1 cup swiss cheese, grated

Steps:

  • Heat oven to 325 degrees F.
  • Parboil potato slices approximately 5 minutes.
  • In large bowl, combine soup, milk, sur cream, grated cheese and onion.
  • Add drained potato slices and drained, thawed broccoli. Stir until well mixed.
  • Grease a 9x13 inch baking dish. Transfer mixture to dish.
  • Bake 1-1/4 to 1-1/2 hours until potatoes are tender. Let stand 5 minutes before serving.

BROCCOLI SCALLOPED POTATOES RECIPE



Broccoli Scalloped Potatoes Recipe image

Provided by weez50

Number Of Ingredients 5

2 T. butter
1/2 c. chopped onion
1 can cream mushroom soup
1/3 c. milk
8 sliced potatoes

Steps:

  • Melt butter in skillet, add onion & cook. Remove from heat & stir in soup & milk. Place half of potatoes in baking dish. Sprinkle with salt & pepper. Top with half soup mixture. Repeat layers. Cover with foil & bake 350 for 60 minutes. Remove foil, bake 30 minutes.

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