Broccoli Cheddar Scalloped Potatoes
Ingredients
Directions / Instructions
Why You'll Love These Broccoli Cheddar Scalloped Potatoes
Broccoli Cheddar Scalloped Potatoes are the ultimate comfort food casserole. Thinly sliced potatoes bake in a creamy homemade cheddar cheese sauce with tender broccoli florets, creating a rich, satisfying dish that's perfect for both everyday dinners and special occasions.
Unlike boxed scalloped potatoes, this homemade version delivers fresh ingredients, real cheddar cheese, and incredible flavor in every bite. The crispy golden cheese topping adds the perfect finishing touch.
Ingredients
For the Casserole
- 2½ pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
- 3 cups broccoli florets, cut into bite-sized pieces
- 1 small onion, thinly sliced
- 2 tablespoons butter (for greasing the baking dish)
For the Cheese Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups freshly shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Topping
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the Oven
Preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish.
2. Make the Cheese Sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and heavy cream until smooth. Simmer for 3 to 5 minutes until thickened. Stir in the garlic, Dijon mustard, onion powder, smoked paprika, salt, and pepper. Remove from heat and stir in the cheddar and Parmesan until completely melted.
3. Layer the Ingredients
Arrange half of the sliced potatoes in the baking dish. Add half of the broccoli and onions. Pour one-third of the cheese sauce over the vegetables. Repeat with the remaining potatoes, broccoli, onions, and another third of the sauce. Finish by pouring the remaining cheese sauce over the top.
4. Bake Covered
Cover tightly with aluminum foil and bake for 50 minutes.
5. Add the Topping
Remove the foil and sprinkle the remaining cheddar and Parmesan cheese evenly over the casserole.
6. Finish Baking
Bake uncovered for another 20 to 25 minutes until the potatoes are fork-tender and the top is golden and bubbly.
7. Rest and Serve
Allow the casserole to rest for 10 minutes before serving. Garnish with chopped parsley.
Expert Tips
Slice the potatoes evenly using a mandoline for consistent cooking. Freshly shred your cheese for the smoothest sauce since pre-shredded cheese contains anti-caking agents. Covering the casserole during the first bake keeps the potatoes tender, while uncovering it at the end creates a perfectly browned topping.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or bake at 350°F (175°C) until hot. Freeze the fully baked casserole for up to 2 months, then thaw overnight before reheating.
Serving Suggestions
Serve alongside roasted chicken, baked ham, grilled steak, pork chops, meatloaf, turkey, barbecue ribs, or grilled salmon. Pair with a crisp green salad or roasted vegetables for a complete meal.
Recipe Variations
Add cooked bacon, diced ham, shredded rotisserie chicken, or smoked sausage for extra protein. Substitute Gruyère, Monterey Jack, Gouda, or Pepper Jack for the cheddar. Mix in cauliflower, spinach, mushrooms, or caramelized onions for additional vegetables and flavor.
Frequently Asked Questions
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