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Scalloped Potatoes with Broccoli and Ham




Source of Recipe


Elaine


List of Ingredients




1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 tablespoon extra-virgin olive oil
2-1/2 cups milk
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 cups sliced, peeled all-purpose potatoes (4 to 5 medium-size) or 4 cups thawed frozen hash brown potatoes
3 cups broccoli slaw mix or coarsely chopped fresh broccoli
1 pound boiled or baked ham, cut into 1-inch cubes
1 tablespoon Dijon mustard




Recipe



Preheat oven to 400 degrees F. Coat shallow 2-quart casserole with non-stick vegetable spray and set aside.

Cook onion in oil in heavy medium-size saucepan over moderate heat until golden, about 5 minutes.

Combine milk, flour, salt, and pepper in 1-quart measure, add to onion, and cook and stir until thickened, about 3 minutes.

Layer half the potatoes into prepared casserole then top with the broccoli and half the sauce. Arrange ham on top, dot with mustard, then cover with remaining potatoes and sauce.

Cover tightly with aluminum foil and bake until potatoes are just tender, 40 to 45 minutes. Remove foil and bake until lightly browned, about 15 minutes longer. Serve at once.

Yield: 4 servings