Best Scalloped Potatoes Broccoli Recipes

BROCCOLI SCALLOPED POTATOES

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.

HAM AND BROCCOLI SCALLOPED POTATOES

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.

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

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

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

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.