Scalloped Potato Casserole

Main/Side Dishes


Ingredient Amount
2 pounds / 1 kg PEI Potatoes
1 bunch Broccoli
2 cups / 500 ml Cubed Cooked Ham
3 tbsp / 45 ml Butter or Margarine
3 tbsp / 45 ml Flour
2 cups / 500 ml Hot Milk
1/4 tsp / 1 ml Salt
to taste Pepper
1 cup / 250 ml Shredded Cheddar Cheese
approx 1 cup / 250 ml Large Onion Chopped
sprinkle Paprika


Peel and slice potatoes. In a large pot of boiling water, cook potatoes until softened but still firm, about 5 minutes. Using a slotted spoon, remove and set aside reserving water. Cut broccoli into 1-inch florets and peel stems and cut into ¼ inch slices. Cook broccoli in same water for 1 minute. Remove and refresh under cold water. Drain and set aside. Sauce: In saucepan over medium heat, melt butter. Stir in flour, cook stirring for 3 minutes. Gradually whisk in hot milk. Cook whisking constantly until sauce boils and thickens. Add salt, pepper and onion. Simmer, stirring often for 3 minutes longer. Stir in cheese until melted. In a 13 x 9 inch glass-baking dish, place cubed ham, potatoes and broccoli. Pour cheese sauce over, stirring gently to mix well. Sprinkle with paprika (optional). Bake uncovered in a 350F oven for about 25 - 35 minutes or until potatoes are fully cooked and top is bubbly and brown.
This potato recipe is brought to you courtesy of Joy Doucette.