Alfredo Scalloped Potatoes with Ham
What you need:
- 1 jar (16 oz.) alfredo sauce
- 1 cup milk
- 5 russet potatoes, peeled and sliced thinly
- 1/4 cup shredded Parmesan cheese
- Salt and pepper to taste
- 8 oz. diced ham
- 1 cup broccoli florets (fresh or frozen that has been thawed)
- 1 cup shredded mozzarella
- 1 cup shredded gruyere
Directions:
- Whisk together alfredo and milk in a medium-sized bowl.
- In a separate bowl, mix together ham, broccoli, and half each of mozzarella and gruyere.
- In a greased 9x13-inch baking pan, layer half the sliced potatoes on the bottom.
- Sprinkle with half the Parmesan cheese and season with salt and pepper.
- Top with half the ham and broccoli mixture. Then spread 1/3 of the alfredo on top.
- Repeat layers: potatoes, Parm, salt and pepper, ham and broccoli, and alfredo.
- Top with remaining mozzarella and gruyere, followed by the last third of the alfredo sauce.
- Place a greased aluminum foil piece over the top of the pan.
- Bake in a preheated 400 degree oven for 45 minutes.
- Reduce heat to 350 degrees. Uncover the pan and cook for 20 to 25 minutes or until potatoes are fork tender.
- Remove from oven and let stand for 5 minutes.
Recipe slightly adapted from Love Bakes Good Cakes