Broccoli-Cheddar Scalloped Potatoes
Creamy broccoli-cheddar scalloped potatoes feature tender potatoes in a cheesy, savory sauce with onions, perfect for family dinners or comfort food cravings.
Ingredients
Instructions
- In a skillet over medium heat, melt margarine and cook sliced onion until tender.
- Stir in broccoli cheese soup, milk, and pepper.
- Heat to boiling, then add cooked and sliced potatoes.
- Reduce heat to low, cover, and simmer for 5 minutes or until hot and bubbling, stirring occasionally.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of garlic powder or a pinch of nutmeg to the soup mixture. You can substitute the margarine with butter for a creamier texture. If you're short on time, use pre-cooked potatoes or frozen broccoli. This dish is also great with a sprinkle of grated cheese on top before serving or paired with a refreshing Peach Smoothie.
Serving Suggestions
Serve the Broccoli-Cheddar Scalloped Potatoes as a comforting main dish or as a hearty side. It pairs wonderfully with roasted meats or a simple green salad. For a full meal, consider serving alongside Loaf Pot Roast A La Ina for a delicious combination that’s sure to please everyone at the table.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place in a microwave-safe dish and heat in 30-second intervals, stirring in between, until warmed through. Alternatively, you can reheat in the oven at 350°F (175°C) until hot and bubbly.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli-Cheddar Scalloped Potatoes contains roughly 555 calories, with 10g protein, 91g carbohydrates, and 17g fat. It is an excellent source of vitamin C (112% of the Daily Value), iron (38% of the Daily Value), and calcium (34% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 573mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of broccoli cheese soup?
Yes, you can use fresh broccoli! Just steam it briefly before adding to the skillet. You may need to make a simple cheese sauce with shredded cheddar, flour, and milk to mimic the creamy texture of the soup.
What type of potatoes are best for this recipe?
Russet or Yukon Gold potatoes are ideal due to their starchy texture and ability to hold up well during cooking. They provide a fluffy texture that complements the creamy sauce.
Can I make this dish ahead of time?
Absolutely! You can prepare it up to the simmering stage, allow it to cool, cover, and refrigerate. When ready to serve, simply reheat it on the stove or in the oven until hot and bubbling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).