You can’t go wrong with cheesy potatoes! Broccoli Cheese Scalloped Potatoes have become a staple at various holiday dinners in our family. They seem so simple, made of just a few ingredients, but they are a-ma-zing! Make sure that you are using quality cheese as it will make a BIG difference and is completely worth it.
This is one of my favorite side dishes. I have always been a fan of the broccoli and cheese flavor combination and so I thought this would be a great way to do something different that has familiar flavors at the same time. I do not add the broccoli to the sauce and instead I just sprinkle some on each layer. I found that if I add it to the sauce, the flavor of broccoli becomes a little overwhelming.
This is another dish that my food processor comes to the rescue! The potatoes are shredded in seconds and are uniform in thickness. I love this machine! You can use a mandoline as well, but it is worth it to invest in a food processor because there are so many ways to use it and they hold up so well.
Getting the crunchy cheese on the top and the bottom of these Broccoli Cheese Scalloped Potatoes is a must in our family. People will fight over the crunchy cheese and I like to trade my crunchy bits for the inside, middle sections (which are my favorite, personally) because the crunchy cheese is like gold.
It can be a little tedious taking the time to layer the potatoes, so if you are in a rush or just not caring that day, you can just throw the potatoes in the dish, pour in all of the sauce, and gently stir or move around the potatoes to get the sauce in all the nooks and crannies. It is not quite the same and not quite as pretty, so I recommend taking the time to layer it properly when you are entertaining or having a holiday dinner, but it does the trick!
- Food processor or Mandoline
- Wash the potatoes and using a mandoline or slicing disk on a food processor, slice the potatoes. It is up to you if you want to leave the skins on or not. Place potatoes in a bowl of water to keep them from turning brown and set aside.
- In a large skillet or pot, heat the butter over medium heat until melted. Make a roux: Add the flour, whisk into the butter, and continue whisking until it becomes a light brown color.
- Turn the heat down to low. Add the milk to the pan and whisk into the roux.
- Add the cheddar cheese two cups at a time and whisk into the sauce. Make sure that the milk is just warm and not too hot because otherwise it will cause the cheese to curdle. Add the garlic salt and then salt and pepper to taste. The sauce will thicken later when it bakes and the flavors will concentrate from the roux so be careful when adding the salt.
- Continue whisking occasionally until most of the cheese is melted. Turn the heat off.
- Preheat the oven to 350F.
- In a large glass baking dish, coat the bottom with some of the sauce (approximately 1/2-1 cup). Lay the potatoes in the dish, slightly overlapping each other, to cover the bottom of the dish in an even layer.
- On top of the potatoes, spoon more of the sauce (approximately 1 1/2 cups) to cover the potatoes. Sprinkle 1/2 cup of the chopped broccoli on the sauce. Repeat this process for three layers. (The exact size of your baking dish may require more or fewer layers. You can also use two smaller dishes. Just use enough sauce on each layer to cover the potatoes).
- Optional: If you like crunchy cheese, you can sprinkle 1/2 cup cheddar on the very top when done. Cover the dish with aluminum foil. Place the glass dish on a cookie sheet (it will likely boil over a little and this will help keep your over clean).
- Bake the potatoes until they are fork tender, approximately 2 hours. When fork tender, remove the aluminum foil and continue baking to brown the top, approximately 30 minutes.
- Remove from over and let stand for 15 minutes so that the sauce settles (otherwise the sauce will run out of the potatoes). Serve warm.