Broccoli Scalloped Potatoes

When you’re craving the ultimate in warm, luxurious decadence, creamy scalloped potatoes are hard to beat. This recipe for broccoli scalloped potatoes delivers all the rich and comforting goodness of the classic, but with a pop of color, extra flavor and a nutritional boost thanks to the broccoli. The addition of ham and Swiss cheese rounds it out into a hearty side dish, or even a stand-alone entree.

But wait—does adding cheese make these into simple au gratin potatoes instead? Well… yes and no. The line between “scalloped” and “au gratin” is a little blurry. While cheese is indeed a hallmark of au gratin, scalloped potatoes are typically cut thicker than their cheesy counterpart. Plus, “au gratin” traditionally refers to a baked dish with a browned crust of cheese and/or bread crumbs. So broadly speaking: no cheese = scalloped, cheese = gratin… mostly. If the potatoes are thicker and there’s no crust, we’re still in scalloped territory. Clear as mashed potatoes, right?

Semantics aside, one thing is certain: Broccoli scalloped potatoes is a creamy winner of a dish that might even have the veggie skeptics in your life coming back for more.

Ingredients for Broccoli Scalloped Potatoes

• Butter
• Onion
• Garlic
• All-purpose flour
• White pepper
• Salt
• Whole milk
• Swiss cheese
• Potatoes
• Cooked ham
• Frozen broccoli florets

Directions

Step 1: Make the bechamel sauce

Preheat the oven to 350°F. To make the bechamel sauce, in a Dutch oven, melt the butter over medium heat. Add the onion and garlic, and cook, stirring, until they’re tender, two to three minutes. Stir in the flour, white pepper and salt until they’re blended, then gradually whisk in the milk. Bring the pan to a boil, stirring constantly, then cook and stir until the sauce has thickened, about two minutes.

Step 2: Add the cheese

Stir in 1 cup of the shredded cheese, then reduce the heat, and cook until the cheese has melted, one to two minutes, stirring occasionally (sauce will be thick). Remove the pan from the heat.

Step 3: Add the potatoes, ham and broccoli

Add the sliced potatoes, ham and broccoli to the sauce, and stir gently to coat. Transfer the mixture to eight greased 8-ounce ramekins.

Step 4: Bake and serve

Bake, covered, for 40 minutes. Sprinkle with the remaining cheese, then continue baking, uncovered, until the potatoes are tender and the cheese is melted, 20 to 25 minutes.

How to Store Broccoli Scalloped Potatoes

Let the leftovers cool, then store them in an airtight container in the refrigerator, where they’ll keep for up to four days. Reheat the potatoes in the microwave or on the stovetop over low heat until they’re warmed through. The sauce will continue to thicken after refrigeration, so adding a splash of water or milk before reheating will help restore the creamy consistency.

Broccoli Scalloped Potato Tips

Can I make a lighter version of broccoli scalloped potatoes?

You can. Most of the richness comes from the bechamel sauce and the cheese. To lighten it up, reduce the butter in the roux, or swap it with canola or olive oil. Use 1% milk instead of whole, and omit the Swiss cheese. If the sauce ends up too thin, thicken it with a cornstarch slurry or a spoonful of Greek yogurt. Another option is to replace the bechamel entirely—check out this light scalloped potatoes recipe for inspiration.

I don’t eat pork. Will another protein work in broccoli scalloped potatoes?

Absolutely. While scalloped potatoes with ham is a popular pairing due to the salty, smoky notes that contrast well with the creamy sauce, other protein options work just as well. Smoked turkey sausage, grilled or roasted chicken thighs, or even roast lamb are terrific options. We also have a recipe for scalloped shrimp and potatoes, or you can go vegetarian with scalloped potatoes and mushrooms.

Do I need to bake broccoli scalloped potatoes?

That depends. In this recipe, the potatoes cook directly in the sauce while in the oven. This step not only bakes the potatoes but also helps meld the flavors and thicken the cream sauce further. That said, if you’re using precooked potatoes, you can skip the oven altogether and serve from the stovetop once the broccoli is tender and the potatoes are heated through. For a quick alternative, check out this recipe for skillet scalloped potatoes.