Ham, Broccoli, and Potato Bake: A Comfort Food Classic

There’s something undeniably comforting about a cheesy potato bake. I remember being a kid, sitting at the kitchen table while my grandma prepared what she called her “Sunday Pie.” The aroma of potatoes, ham, and melted cheese would fill the house, a beacon of warmth and family. It wasn’t fancy, but it was made with love and always tasted incredible. This Ham, Broccoli, and Potato Bake, inspired by those memories, brings a similar sense of nostalgia and deliciousness to the table.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6
• Yield: 1 pie
• Dietary Type: Not specified, contains dairy and egg

Ingredients

• 1 (5 1/4 ounce) package scalloped potatoes mix
• 4 cups boiling water
• 1 teaspoon salt
• 1 tablespoon margarine or butter, melted
• 1 egg, slightly beaten
• 1 1/2 cups smoked ham, fully cooked, diced
• 1 (10 ounce) package frozen chopped broccoli, thawed and drained
• 1 cup Swiss cheese, shredded
• 2 eggs, slightly beaten
• 1 small onion, finely chopped
• 2 tablespoons margarine or butter
• 1 cup milk
• 1/4 teaspoon dry mustard

Equipment Needed

• 9 x 1 1/4 inch pie plate
• 2 1/2 quart bowl
• 2 quart saucepan
• Measuring cups and spoons
• Mixing bowls
• Whisk

Instructions

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Grease a 9 x 1 1/4 inch pie plate thoroughly. This will prevent the potato crust from sticking.
3. Empty the potato slices from the scalloped potato package into a 2 1/2 quart bowl.
4. Pour 4 cups of boiling water over the potato slices.
5. Stir in 1 teaspoon of salt.
6. Let the mixture stand uncovered for 15 minutes. This allows the potatoes to soften slightly.
7. Drain the potatoes thoroughly using a colander or strainer. Make sure to remove as much excess water as possible.
8. Return the drained potatoes to the bowl and toss them with 1 tablespoon of melted margarine or butter and 1 slightly beaten egg. This will help bind the potato crust together.
9. Press the potato mixture firmly and evenly against the bottom and sides of the prepared pie plate, creating a crust. Make sure the crust is relatively uniform in thickness to ensure even baking.
10. Bake the potato crust in the preheated oven for 10 minutes. This will set the crust slightly before adding the filling.
11. In a separate mixing bowl, combine 1 1/2 cups of diced smoked ham, 1 package (10 ounces) of thawed and drained frozen chopped broccoli, 1/2 cup of shredded Swiss cheese, 2 slightly beaten eggs, and 1 finely chopped small onion. Mix well to ensure all ingredients are evenly distributed.
12. In a 2 quart saucepan, melt 2 tablespoons of margarine or butter over medium heat.
13. Stir in the Sauce Mix from the scalloped potato package, 1 cup of milk, and 1/4 teaspoon of dry mustard.
14. Heat the mixture to boiling over medium heat, stirring constantly with a whisk. This is crucial to prevent the sauce from scorching or forming lumps.
15. Once the sauce reaches a boil, continue to boil and stir for 1 minute. This will thicken the sauce slightly.
16. Remove the saucepan from the heat and fold the sauce into the ham and broccoli mixture. Mix gently but thoroughly to combine.
17. Spoon the ham and broccoli mixture into the pre-baked potato shell, spreading it evenly.
18. Bake the pie uncovered for 30 minutes.
19. Sprinkle the remaining 1/2 cup of shredded Swiss cheese over the top of the pie.
20. Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
21. Let the Ham, Broccoli, and Potato Bake stand for 5 minutes before serving. This allows the filling to set slightly, making it easier to slice and serve.

Expert Tips & Tricks

• Draining the Broccoli: Ensure the broccoli is thoroughly drained after thawing. Excess moisture will make the filling watery. Squeeze it gently with paper towels to remove excess water.
• Pre-Baking the Crust: Don’t skip the pre-baking of the potato crust! This helps to prevent a soggy bottom.
• Cheese Options: While Swiss cheese provides a classic flavor, feel free to experiment with other cheeses like cheddar, Gruyere, or a blend of your favorites.
• Flavor Boost: Add a pinch of garlic powder or a dash of hot sauce to the ham and broccoli mixture for an extra layer of flavor.
• Make-Ahead Tip: You can assemble the pie up to a day in advance. Cover it tightly with plastic wrap and refrigerate. Add about 10-15 minutes to the baking time if baking from cold.
• Preventing a Soggy Crust: Consider brushing the pre-baked crust with a thin layer of beaten egg white before adding the filling. This creates a barrier that prevents the filling’s moisture from seeping into the crust.

Serving & Storage Suggestions

Serve the Ham, Broccoli, and Potato Bake warm, sliced into wedges. It’s a complete meal in itself, but it pairs well with a simple green salad or a side of applesauce.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat individual slices in the microwave or in a preheated oven at 350°F (175°C) until warmed through. Covering the pie with foil while reheating in the oven can prevent the cheese from burning.

Freezing: While the texture may change slightly, you can freeze the baked pie. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	480 kcal	24%
Total Fat	25g	38%
Saturated Fat	12g	60%
Cholesterol	150mg	50%
Sodium	1100mg	46%
Total Carbohydrate	35g	12%
Dietary Fiber	4g	16%
Sugars	3g	–
Protein	20g	40%

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian Option: Substitute the ham with cooked mushrooms, roasted bell peppers, or other vegetables of your choice.
• Gluten-Free: Use a gluten-free scalloped potato mix or create your own potato crust using mashed potatoes mixed with egg and cheese.
• Dairy-Free: Use dairy-free milk and cheese alternatives. Consider using nutritional yeast for a cheesy flavor.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the filling for a spicy twist.
• Different Vegetables: Substitute the broccoli with cauliflower, spinach, or mixed vegetables.
• Herbs: Add fresh herbs like thyme, rosemary, or parsley to the filling for a more aromatic flavor.

FAQs (Frequently Asked Questions):

Q: Can I use fresh potatoes instead of the scalloped potato mix?
A: Yes, you can use fresh potatoes. Slice them thinly and parboil them until slightly tender before assembling the pie. Adjust the cooking time accordingly.

Q: What if I don’t have Swiss cheese?
A: Cheddar, Gruyere, Monterey Jack, or a blend of cheeses will work well as a substitute. Choose a cheese that melts nicely and complements the other flavors.

Q: Can I make this without the onion?
A: Absolutely! If you don’t like onion, simply omit it from the recipe. You may want to add a pinch of garlic powder for extra flavor.

Q: How do I prevent the potato crust from sticking to the pie plate?
A: Grease the pie plate thoroughly before pressing in the potato mixture. You can also use a non-stick pie plate or line the plate with parchment paper.

Q: Can I use pre-shredded cheese?
A: While pre-shredded cheese is convenient, freshly shredded cheese tends to melt more smoothly and evenly.

Final Thoughts

This Ham, Broccoli, and Potato Bake, or Ham and Broccoli Pie as some call it, is more than just a recipe; it’s a hug in a pie plate. It’s the kind of dish that brings people together and creates lasting memories. Don’t be afraid to experiment with different cheeses, vegetables, or spices to make it your own. Gather your ingredients, preheat your oven, and get ready to create a comforting and delicious meal that your family will love. Enjoy, and please share your feedback! I’d love to hear about your variations and experiences with this recipe.