Ham and Vegetable Gratin (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 tablespoons unsalted butter |
1 small onion, chopped |
2 large yukon gold potatoes (about 1 pound), diced |
1 10 -ounce package frozen mixed peas and carrots |
1/4 pound low-sodium ham, chopped (about 3/4 cup) |
3 tablespoons whole-wheat flour |
1/2 teaspoon dried thyme |
1 1/2 cups fat-free low-sodium chicken broth |
2/3 cup low-fat (2 percent) milk |
3/4 cup panko breadcrumbs |
2 tablespoons chopped fresh parsley |
kosher salt and freshly ground pepper |
Directions:
1. Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add the onion, potatoes and frozen peas and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the potatoes are tender, about 20 minutes.
2. Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. Add the panko, parsley and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture; let rest 5 minutes before serving.
3. Photograph by Christopher Testani
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