Scalloped Potatoes with Broccoli
This is a dish that always used to intimidate me! Now I say with much confidence; this is awesome and super simple. I’ve also lightened it up by using milk and flour instead of butter and cream.
2 Cups milk (I used 1%)
2 tbsp whole wheat flour
1 tsp Dijon mustard
½ tsp salt, plus more
¼ tsp pepper, plus more
5 – 6 sprigs fresh thyme
3 Cloves garlic, crushed
5 – 6 Medium potatoes, skin on, cleaned and sliced thinly (1/8 inch)
1 Small onion, very thinly sliced
1 Head of broccoli, (small) florets only
½ Cup extra old cheddar, grated
Preheat your oven to 375.
Whisk together the milk, flour, Dijon, salt, pepper, thyme and garlic together in a saucepot and bring it to a boil over medium-high heat; let the sauce boil until thickened.
Meanwhile, place a thin layer of the potatoes (half of the potatoes) in an even layer across a greased casserole and then season with salt and pepper.
Top that with a thin layer of half the onion and then top with half the broccoli in an even layer; season with salt and pepper.
Repeat the layers with the remaining potatoes, onion, and broccoli; lightly season each layer with salt and pepper.
When the milk sauce has thickened, discard the thyme sprigs and then pour the sauce evenly over the casserole.
Top evenly with the cheddar.
Place the casserole on a baking sheet.
Bake for 50 minutes to one hour, until the cheese is bubbly and slightly darkened.
- Old cheddar will work.
- Go with whatever potatoes you have on hand.
- Cauliflower would be cool too.
- Add a ½ tsp cayenne pepper to the milk sauce for a walk on the wild side!