Scalloped Potato Casserole
Main/Side Dishes
Ingredients
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 |
Directions
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.
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