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Scalloped Potatoes, Ham and Broccoli

9 Ratings
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Serves: 5 (about 1 cup each) Prep time: 30 minutes
Source: Cook time: 1 hours and 40 minutes

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All you need:

  • 3 tbsp Hy-Vee butter
  • 1 small onion, finely chopped (about 1/2 cup)
  • 3 tbsp Hy-Vee all-purpose flour
  • 1/2 tsp Hy-Vee pepper
  • 1/4 tsp dried rosemary
  • Hy-Vee salt, to taste
  • 2 c. Hy-Vee skim milk, at room temperature
  • 4 c. thinly sliced Yukon gold potatoes (about 1 pound)
  • 2 c. chopped broccoli
  • 1 (8 ounce) package Hy-Vee cubed ham

All you do:

  1. Heat oven to 350 degrees. Spray a 2-quart casserole dish or five 8- to 10-ounce ramekins with cooking spray; set aside.
  2. In a 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, pepper, rosemary and salt. Cook, stirring, until combined. Gradually whisk in milk. Bring to boiling, stirring constantly. Boil and stir 1 minute.
  3. Mix potatoes, ham and broccoli in a large bowl. Transfer to prepared casserole dish or divide evenly among prepared ramekins; gently press down so surface is even. Slowly pour sauce on top.
  4. Cover and bake 30 minutes. Uncover and bake casserole dish for an additional hour or until potatoes are tender. Bake ramekins for an additional 30 minutes or until potatoes are tender. Let stand 5 to 10 minutes before serving.

Daily Values:

15% vitamin A 15% calcium
90% vitamin C 8% iron

Nutrition Facts per serving:

Calories: 260 Protein: 15g
Carbohydrate: 37g Saturated Fat: 4.5g
Cholesterol: 45mg Sodium: 580mg
Dietary Fiber: 2g Sugar: 9g
Fat: 10g Trans fats: 0g
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