Florentine Potato Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pounds yukon gold or red potatoes |
cooking spray |
2 cups sliced mushrooms |
1/2 cup chopped onion |
1 garlic clove, minced |
1/4 cup fat-free, less-sodium chicken broth |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
1/4 cup chopped reduced-fat ham |
2 1/2 cups 1% low-fat milk |
2 tablespoons all-purpose flour |
4 large eggs, lightly beaten |
1/2 cup (2 ounces) shredded fontina cheese |
2 tablespoons grated parmesan cheese |
Directions:
1. Place potatoes in a stockpot; cover with water (to 2 inches above potatoes); bring to a boil. Cook 40 minutes or until tender. Drain. Cool; peel and cut into 1/4-inch-thick slices.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté 5 minutes. Add onion and garlic, sauté 3 minutes. Add broth; cook until evaporated. Stir in spinach, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Preheat oven to 350°.
4. Place half the potatoes in a single layer on the bottom of an 11 x 7-inch baking dish. Spoon mushroom mixture over potatoes; sprinkle with ham. Layer remaining potatoes over top.
5. Combine 1/2 teaspoon salt, 1/4 teaspoon black pepper, milk, flour, and eggs. Pour over potatoes (dish will be full). Bake at 350° for 30 minutes. Sprinkle with cheeses; bake an additional 20 minutes.
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