1 Review

I loved this! I used a 14 oz bag of broccoli florets and 1/3 cup parm, fontina, asiago cheese blend with 2/3 cup mozzarella because I already had them. It tasted great and I will make again with the swiss. I defrosted my partially-thawed broccoli by pouring the boiled potatoes and water over them in my collander. It worked great as a shortcut. Baked mine for 1 hour as it was bubbling a lot. Thank you so much for this recipe AuntSana!!

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Chef*Lee April 16, 2008
Scalloped Potatoes & Broccoli