Alfredo Scalloped Potatoes with Ham and Broccoli
Although I love the traditional Ham and Scalloped Potatoes, y'all know I just can't leave well enough alone. I spun this snazzy version from one I had at a party years ago. It could easily be a main course .... or a side dish!
Servings: 8 servings
Ingredients
- 1 jar prepared Alfredo sauce 16 oz.
- 1 cup milk
- 5 russet potatoes about 3 lbs., scrubbed and sliced
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- 8 ounces diced ham
- 1 box frozen, chopped broccoli, thawed 10 oz.
- 2 cups Swiss cheese. shredded - divided 8 oz.
Instructions
- Preheat oven to 400°F. Coat a 9x13-in. a baking dish with cooking spray and set aside.
- Whisk together the Alfredo and milk in a medium bowl. In a separate medium bowl, combine the ham, broccoli and 1 cup of the cheese.
- Layer half of the potatoes in the baking dish. Sprinkle with half of the Parmesan cheese. Season with salt and pepper. Top with half of the ham mixture. Spread one-third of the Alfredo mixture over the top. Repeat layers. Top the casserole with the remaining 1 cup of cheese. Pour the remaining Alfredo sauce over the top.
- Spray a piece of aluminum foil large enough to cover the dish with cooking spray and place sprayed side down over the casserole.
- Bake for 45 minutes. Reduce oven temperature to 350°F. Uncover dish. Continue to cook for 20-25 minutes or until the potatoes are tender. Let stand for 5 minutes before serving.
Notes
- Use any cheese you have on hand, but I highly recommend one with some "bite" or strong taste like Swiss, Monterey Jack, Gouda, etc.
Nutrition
Calories: 416kcal | Carbohydrates: 38g | Protein: 21g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 84mg | Sodium: 887mg | Potassium: 892mg | Fiber: 3g | Sugar: 5g | Vitamin A: 523IU | Vitamin C: 41mg | Calcium: 344mg | Iron: 2mg
