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.

Buon Appetito!