Easy Cheesy Scalloped Potatoes (Printable Recipe Version)
Fast and creamy cheesy potatoes packed with melty cheese, chunks of ham, and fresh broccoli. Just toss with frozen hashbrowns and you’re eating in 45 minutes.
# Ingredients You’ll Need:
→ Base Components
01 -
6 cups frozen shredded potatoes, roughly a pound
02 -
2 cups frozen broccoli, chopped small
03 -
1 yellow onion, diced up
04 -
1/4 cup unsalted butter or coconut oil, for cooking
→ Creamy Sauce
05 -
1/3 cup regular flour or gluten-free blend
06 -
1 teaspoon fine salt, for more flavor
07 -
1/2 teaspoon dried thyme, brings herby notes
08 -
1/2 teaspoon garlic powder, for taste
09 -
1/4 teaspoon black pepper, freshly ground
10 -
3 cups milk—dairy or plain non-dairy both work
→ Finishing Touches
11 -
Fresh parsley, green onion, or chives for the top
12 -
1 1/2 cups sharp cheddar, shredded (split for inside and melted topping)
13 -
2 cups precooked ham, diced
# Steps to Make It:
01 -
Crank your oven up to 400°F first. Give a 9x13 pan a quick spray so things don't stick later.
02 -
Heat your Dutch oven on medium-high, then melt in your butter. Drop in the onion and the chopped broccoli. Wait and stir until both are soft and smell great—about 4 or 5 minutes.
03 -
Toss in your flour and stir for about a minute so the flour taste disappears. Slowly pour in your milk while whisking. Add the seasonings too. Let it bubble just a bit ’til it gets thick and creamy.
04 -
Now stir in the potatoes, ham, and a cup of cheese. Scrape it all into your ready baking dish. Scatter the rest of the cheese over. Bake for half an hour, then broil 3 to 5 minutes to get that melty, golden top everyone loves.
# Extra Information:
01 -
You’ll get the same cozy feels as old-school scalloped potatoes but it’s way easier using frozen hashbrowns
02 -
Nice for those evenings you’re slammed but want something warm and filling
03 -
You can set everything up beforehand and just bake when you’re ready to eat