Do I add the hash browns while still frozen?

Yes, this recipe works well when you add the still-frozen hash browns directly to the veggie-cream cheese sauce. No need to thaw them ahead of time.

Do I have to use frozen potatoes and frozen broccoli?

You can use fresh broccoli florets - just cut them small so they distribute evenly throughout the casserole. Likewise, you can use fresh shredded potatoes or very small diced fresh russet potatoes or yukon gold potatoes.

What type of cheese works best in a cheesy scalloped potatoes recipe?

This recipe uses sharp cheddar cheese melted into a cheesy cream sauce that gets mixed with the potatoes. Variations of cheddar are used most often in scalloped potato recipes, but some recipes call for a topping of Parmesan cheese or asiago.

Are these gluten-free scalloped potatoes?

You can easily make this a gluten-free casserole by using a gluten-free flour blend instead of all-purpose flour.

What other veggies can I add?

This cheesy scalloped potatoes casserole is a perfect platform for adding more veggies. Chopped red bell pepper, peas, sliced asparagus, leeks, or shallots are other delicious additions.

Do I need a mandolin to make scalloped potatoes?

Many scalloped potato recipes require a mandolin slicer to make thin potato slices, but not this one. Instead of sliced potatoes, we call for frozen shredded hash browns to save you time.

Can I cook this recipe in a crockpot?

Since this recipe includes a cream sauce, there’s a risk that it could curdle when cooked for a long time in a slow cooker, so we don’t recommend it. However, you can transfer the finished dish to a slow cooker on the Keep Warm setting to keep it warm for serving.

Can I freeze this recipe?

Yes, you can! Prepare the recipe up to the point of baking. Then, cover it with a freezer-safe lid or double layer of aluminum foil. Freeze for up to 3 months (you may want to use a disposable 9×13 pan or other 3-quart pan so your regular 9×13 won’t be stuck in the freezer for that long). To bake, place the casserole in the refrigerator for 24 hours prior to baking. Then, preheat the oven and bake for 35-40 minutes, then Broil as directed.

What can I use instead of ham?

You could omit the ham for a vegetarian casserole, or use shredded chicken or turkey in place of the ham.

Easy Cheesy Scalloped Potatoes

Servings: 8 servings 1x

Ingredients

¼ cup unsalted butter or coconut oil
1 yellow onion, diced
2 cups frozen broccoli florets (cut into small pieces, if the florets are large)
⅓ cup gluten-free flour blend or all-purpose flour*
3 cups dairy or unsweetened non-dairy milk
1 teaspoon fine salt
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon black pepper
6 cups (1 lb) frozen shredded potatoes (frozen hash browns)
2 cups cooked, diced ham
1½ cups shredded sharp cheddar cheese, divided
Sliced green onions, chives, or fresh parsley (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400 degrees. Mist a 9×13-inch (or other 3-quart) baking dish with nonstick cooking spray.
In a Dutch oven, large pot, or extra-large skillet over medium-high heat, heat the coconut oil or butter until melted.
Add the onion and frozen broccoli florets and cook until the vegetables are softened and tender, 4-5 minutes.
Add the flour, tossing to coat the ingredients, and cook 1 minute more.
Reduce the heat to low and add the milk, ½ to 1 cup at a time, whisking after each addition. Be patient and whisk slowly as you continue adding the milk until all is added.
Stir in the salt, thyme, garlic powder, and pepper. Increase the heat to medium-high and allow the mixture to come to a boil for 1 minute. Remove from the heat.
Add the frozen shredded potatoes, diced ham, and 1 cup of the cheese into the mixture, stirring until well incorporated.
Transfer the mixture to the prepared baking dish and spread into an even layer. Top with the remaining ½ cup cheese.
Bake for 30 minutes.
After 30 minutes, turn the oven broiler to High and broil the casserole for 3-5 minutes, until the topping is browned, watching carefully so it doesn’t burn.
Garnish with sliced green onions, chives, or parsley.

Notes

For gluten-free flours, we recommend Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour.

Nutrition Information

Serving Size: 1/8 of the recipe
Calories: 294
Fat: 16 g
(Sat Fat: 9 g)
Sodium: 709 mg
Carbohydrate: 23 g
(Fiber: 2 g
Sugar: 7 g)
Protein: 16 g
Cholesterol: 60 mg

Dietary

Egg-Free Gluten-free Nut-free

Recipe By: Jessie Shafer