Scalloped Potato & Broccoli Casserole
INGREDIENTS (8 Servings)
- 2 lbs potatoes, peeled and thinly sliced
- ¼ cup butter, cubed
- 2 tbsp chopped onion
- 4 garlic cloves, minced
- 5 tbsp all-purpose flour
- ¼ tsp white pepper
- ¼ tsp salt
- 2 ½ cups whole milk
- 2 cups shredded Swiss cheese, divided in 2
Preheat oven to 350F.
In a Dutch oven, heat butter over medium-high heat.
Add onion and garlic; cook and stir 2-3 minutes or until tender.
Stir in flour, white pepper and salt until blended; gradually whisk in milk.
Bring to a boil, continually stirring; cook and stir for 2 minutes or until thickened.
Stir in 1 cup of cheese.
Reduce heat; cook 1-2 minutes or until cheese is melted (sauce will be thick).
Remove from heat.
Add potatoes and broccoli to sauce; stir gently to coat.
Transfer to a greased casserole dish.
Bake, covered, 40 minutes.
Sprinkle with remaining cheese.
Bake, uncovered, 20-25 minutes longer or until potatoes and broccoli are tender and cheese is melted.