The combination of ham and Swiss creates a wonderfully rich, smoky flavor. I also love that I can cook an entire meal—veggie and all—in one standout dish.
—DENELL SYSLO FULLERTON, NE
PREP: 25 MIN. • BAKE: 1 HOUR • MAKES: 8 SERVINGS
1/4 cup butter, cubed
2 tablespoons chopped onion
4 garlic cloves, minced
5 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/8 teaspoon salt
2 1/2 cups whole milk
2 cups shredded Swiss cheese, divided
2 pounds potatoes, peeled and thinly sliced (about 4 cups)
2 cups julienned fully cooked ham
2 cups frozen broccoli florets, thawed and patted dry
1. Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and garlic; cook and stir 2-3 minutes or until tender. Stir in flour, white pepper and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
2. Stir in 1 cup cheese. Reduce heat; cook 1-2 minutes or until cheese is melted (sauce will be thick). Remove from heat.
3. Add potatoes, ham and broccoli to sauce; stir gently to coat. Transfer to eight greased 8-oz. ramekins.
4. Bake it, covered, for 40 minutes. Sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes longer or until the potatoes are tender and the cheese is melted.