Mom’s broccoli and cheddar scalloped potatoes✨ | Maxis Kitchen
Mom’s broccoli and cheddar scalloped potatoes✨
25 mins prepServes 8
The secret to this recipe is simmering the potatoes in whole milk which infuses them with creamy flavor and adds extra nutrients to the dish. It also makes the bake time in the oven so much more predictable for perfectly tender potatoes every time!
1. Place the sliced potatoes in a large pot and add the milk along with 1 tsp kosher salt; bring to a simmer over high heat, and once the milk starts bubbling (it should take 8-10 mins), turn the heat down to low and simmer for 5 mins stirring occasionally; remove the potatoes from the milk with a slotted spoon and let cool; reserve the milk for the sauce.
2. Preheat the oven to 375F.
3. In a large pot over medium heat, melt the butter and then add the onions with a sprinkle of salt and pepper; sauté for 3-4 mins until the onions are translucent then add the flour.
4. Cook the flour for 1 min, stirring constantly, then start gradually adding the whole milk 1/2 cup at a time, whisking so that all the milk gets fully incorporated before adding more; once all of the milk is mixed in, add 1 tsp kosher salt, 1 tsp pepper, and the chopped broccoli.
5. Cook the broccoli in the sauce for 1 min, then stir in 1 cup of grated cheddar cheese and turn off the heat.
6. Add a layer of sauce to a 9x13” baking dish followed by a layer of potatoes, another layer of sauce, and a generous sprinkle of cheddar; repeat two more times ending in cheese on top.
7. Cover with foil and place on a baking sheet; bake 445 mins covered and 25-30 mins uncovered until potatoes are bubbly and the top is golden brown; top with parsley and enjoy!
