Loaded Baked Potato Casserole

Contributed By: Parker


2 pounds potatoes, peeled and thinly sliced (about 6 cups) 1 large onion, halved and thinly sliced
1/4 cup water
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon pepper
2 cups 2% milk
4 cups shredded cheddar cheese, divided
4 cups fresh small broccoli florets
3 cups cubed fully cooked ham
2 tablespoons minced fresh chives


1. Preheat oven to 350°. Place potatoes, onion and water in a microwave-safe bowl. Microwave, covered, on high until potatoes are almost tender, 8 to 10 minutes; drain.
2. Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; cook and stir until lightly browned, 2 to 3 minutes. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1 to 2 minutes. Stir in 3 cups cheese until melted. Remove from heat.
3. To assemble, layer potato mixture, broccoli and ham in a greased 13x9-in. baking dish. Pour sauce over top; sprinkle with remaining cheese.
4. Bake, covered, 45 minutes. Uncover; bake until potatoes are tender, 25 to 30 minutes. Sprinkle with chives; let stand 10 minutes.

Helpful Hints:

TOTAL TIME: Prep: 10 min. Bake: 70 min. + standing
YIELD: 12 servings.
Nutrition Facts
1 serving: 343 calories, 19g fat (11g saturated fat), 73mg cholesterol, 922mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 21g protein.

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