Cheddar Broccoli Scalloped Potato Casserole




Yield 2 Quarts

This recipe is sponsored by Börner.



  1. Measure and blend cheese sauce ingredients together until smooth.
  2. In a small skillet over medium heat add onions and sauté for 8-10 minutes. Add garlic and turn the heat off, mix together and let sit.
  3. Chop broccoli until small dice is achieved. Add to the onions and stir until combined. Add the cheese sauce into the onion mixture.
  4. Wash and scrub potatoes. Pat dry and slice a clean edge off one end. Using a mandolin, cut thin slices. About 1/8 inch thick.
  5. Place sliced potatoes into a large bowl of iced water to rest for 5 minutes.
  6. In the meantime, preheat your oven to 400 degrees F. Grab a 2 quart casserole dish and add about 2 cups of the cheese sauce to the bottom. Spreading it out into an even layer.
  7. Drain your potatoes and begin to stack them together. Placing them on their side to create a ring around your casserole dish. Continue making stacks and lining your dish with potatoes until it's full.
  8. Top off your potatoes with the remaining cheese sauce. Spreading it out evenly over the entire dish. Be sure to get the sides as well.
  9. Cover and transfer to the oven, bake at 400 F for 1 hour and 10 minutes. Remove foil and bake for another 10-15 minutes.
  10. Once cooked, remove to rest before serving or broil to crisp up the top even more. About 3-5 minutes.
  11. Serve warm with a sprinkle of fresh diced chives and/or coconut bacon.

Courses Entree, Dinner

Recipe by The Plant Philosophy at