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You are here: Home / Recipes / Scalloped Potatoes with Broccoli

Scalloped Potatoes with Broccoli

October 11, 2021 By Lisa Leave a Comment

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scalloped potatoes with broccoli_

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.

This post was originally published on March 11, 2016!

healthy scalloped potatoes

Lightened up Scalloped Potatoes with fresh broccoli and a hint of onion; a perfect holiday side that you can feel good about!

 

 

 

 

This is what you’ll need

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

 

This is how you make it

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.

  1. Old cheddar will work.
  2. Go with whatever potatoes you have on hand.
  3. Cauliflower would be cool too.
  4. Add a ½ tsp cayenne pepper to the milk sauce for a walk on the wild side!

 

Might I suggest

BBQ Porkloin I LisaGCooks.com

Marinated Barbequed Pork Loin

and…

Red Wine Shallot Vinaigrette with Honey I LisaGCooks.com

A fresh salad with my Red Wine Shallot Vinaigrette with Honey

to complete your meal:)

 

Other recipes you might like

easy cheesy cheater scalloped potatoes I LisaGCooks.com

Easy Cheesy Cheater Scalloped Potatoes

 

French Farmhouse Potatoes with Broccoli I LisaGCooks.com

French Farmhouse Potatoes with Broccoli

 

Warm Garlic Mashed Potatoes I LisaGCooks.com

Warm Garlic Mashed Potatoes

 

 

 

 

Recipe card below⬇️⬇️⬇️

 

 

 

 

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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.
Servings Prep Time
8 10 minutes
Cook Time
60 minutes
Servings Prep Time
8 10 minutes
Cook Time
60 minutes
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.
Servings Prep Time
8 10 minutes
Cook Time
60 minutes
Servings Prep Time
8 10 minutes
Cook Time
60 minutes
Ingredients
  • 2 cups milk (I used 1%)
  • 2 tbsp whole wheat flour
  • 1 tsp dijon mustard
  • 1/2 tsp salt , plus more
  • 1/4 tsp pepper , plus more
  • 6 Sprigs fresh thyme
  • 3 Cloves garlic , crushed
  • 6 medium potatoes , skin on, cleaned and sliced thinly (1/8 inch)
  • 1 Small onion, , very thinly sliced
  • 1 Head broccoli , (small) florets only
  • 1/2 cup extra old cheddar , grated
Servings:
Instructions
  1. Preheat your oven to 375.
  2. 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.
  3. 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.
  4. 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.
  5. Repeat the layers with the remaining potatoes, onion, and broccoli; lightly season each layer with salt and pepper.
  6. When the milk sauce has thickened, discard the thyme sprigs and then pour the sauce evenly over the casserole.
  7. Top evenly with the cheddar.
  8. Place the casserole on a baking sheet.
  9. Bake for 50 minutes to one hour, until the cheese is bubbly and slightly darkened.
Recipe Notes
  1. Old cheddar will work.
  2. Go with whatever potatoes you have on hand.
  3. Cauliflower would be cool too.
  4. Add a ½ tsp cayenne pepper to the milk sauce for a walk on the wild side!
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