Table of Contents

Ham and Broccoli Scalloped Potatoes: A Comfort Food Classic

My grandmother, bless her heart, had a knack for making simple ingredients sing. This Ham and Broccoli Scalloped Potatoes dish is a direct descendent of her kitchen magic. I remember the aroma filling her cozy little house on Sunday afternoons – creamy potatoes, savory ham, and that comforting hint of broccoli, all bubbling away in the oven. It wasn’t just food; it was love baked into every layer. Recreating this recipe now instantly brings back those cherished moments and the warmth of her embrace.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 8
Yield: One 13×9 inch baking dish
Dietary Type: Not Gluten-Free

Ingredients

2 cups chopped ham
2 cups chopped broccoli
2 (10 1/2 ounce) cans cream of broccoli soup
1 3⁄4 cups milk
1 small onion, chopped fine
10 potatoes, peeled and sliced thin
Black pepper to taste
1 cup French-fried onions

Equipment Needed

Large Saucepan
13×9 inch Baking Dish
Knife
Cutting Board
Measuring Cups and Spoons
Aluminum Foil

Instructions

Preheat your oven to 350°F (175°C). Make sure the rack is in the center position for even baking.
In a large saucepan, combine the chopped ham, chopped broccoli, cream of broccoli soup, milk, and finely chopped onion.
Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking and scorching. The soup base needs to be well incorporated. Once boiling, immediately remove from heat.
Lightly butter a 13×9 inch baking dish. This helps prevent the potatoes from sticking and makes cleanup easier.
Place a layer of the thinly sliced potatoes and some of the chopped onion in the bottom of the buttered baking dish. Be sure to overlap the potato slices slightly for even cooking.
Pour part of the soup mixture over the potato layer, ensuring the potatoes are moistened. Season generously with black pepper. Don’t be shy with the pepper; it complements the richness of the dish.
Continue alternating layers of potatoes and soup mixture, seasoning each layer with black pepper, until all the potatoes are used. Make sure the top layer is potatoes, and pour any remaining soup mixture evenly over the top.
Cover the baking dish tightly with aluminum foil. This will trap steam and help the potatoes cook through evenly.
Bake in the preheated oven for 1 hour, or until the potatoes are tender when pierced with a fork. The foil keeps the potatoes from browning too quickly and allows them to steam and soften.
Remove the foil and sprinkle the top evenly with French-fried onions.
Return the baking dish to the oven and bake uncovered for an additional 15 minutes, or until the French-fried onions are golden brown and crispy. Watch closely to prevent burning.
Let the scalloped potatoes rest for about 10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve.

Expert Tips & Tricks

Potato Prep: For even cooking, ensure your potato slices are consistently thin – about 1/8 inch thick. A mandoline slicer can be very helpful for this.
Soup Consistency: If the soup mixture seems too thick, add a splash more milk to achieve a smooth, pourable consistency.
Ham Enhancement: For a deeper smoky flavor, consider using smoked ham hocks in the soup base as it simmers, removing them before layering the dish.
Broccoli Boost: Lightly steam the broccoli before adding it to the soup. This ensures it’s tender and vibrant in the finished dish.
Cheese Addition: For an extra layer of indulgence, sprinkle shredded cheddar cheese over the potatoes before adding the French-fried onions.

Serving & Storage Suggestions

Serve the Ham and Broccoli Scalloped Potatoes hot, directly from the baking dish. Garnish with a sprinkle of fresh parsley for added color and freshness. This dish pairs perfectly with a crisp green salad or steamed asparagus.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions in freezer-safe containers for up to 2 months.

Reheating: To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions. You might want to add a touch of milk or cream when reheating to restore the creamy consistency.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	302 kcal	N/A
Calories from Fat	38 g	13%
Total Fat	4.3 g	6%
Saturated Fat	2 g	9%
Cholesterol	25.7 mg	8%
Sodium	580.5 mg	24%
Total Carbohydrate	51.4 g	17%
Dietary Fiber	6.6 g	26%
Sugars	2.8 g	N/A
Protein	15.7 g	31%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Option: Replace the ham with sautéed mushrooms or plant-based ham alternatives.
Gluten-Free: Use gluten-free cream of broccoli soup and gluten-free French-fried onions.
Dairy-Free: Substitute the milk with unsweetened almond milk or oat milk. You may need to adjust the seasoning to taste.
Cheesy Delight: Add a layer of shredded cheddar or Gruyere cheese for a richer, cheesier flavor.
Spicy Kick: Add a pinch of red pepper flakes to the soup mixture for a little heat.
Seasonal Variation: Incorporate other vegetables like sliced zucchini, bell peppers, or spinach depending on the season.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?
A: Absolutely! Assemble the dish, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. Add about 15 minutes to the baking time.

Q: What if I don’t have cream of broccoli soup?
A: You can substitute it with cream of mushroom soup or cream of chicken soup. Just be aware that the flavor will change slightly.

Q: My potatoes are still hard after an hour of baking. What should I do?
A: Make sure the potatoes are sliced thinly and that there’s enough liquid to steam them. If they’re still hard, add a little more milk, cover tightly with foil, and continue baking until tender.

Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes, sweet potatoes add a lovely sweetness and vibrant color to the dish. Just be aware that they may cook slightly faster than regular potatoes, so check for doneness earlier.

Q: What’s the best way to prevent the French-fried onions from burning?
A: Add them during the last 15 minutes of baking. This ensures they become golden brown and crispy without burning.

Final Thoughts

This Ham and Broccoli Scalloped Potatoes recipe is more than just a meal; it’s a journey back to simpler times, filled with warmth and comfort. It’s a celebration of simple ingredients transformed into something truly special. Don’t hesitate to tweak it, make it your own, and share it with the people you love. Gather around the table, savor each bite, and create your own memories with this classic dish. I encourage you to try this recipe; it’s a perfect dish for any occasion. Enjoy!

Ham and Broccoli Scalloped Potatoes Recipe