Potato, Ham, and Spinach Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This simple gratin uses yellow-fleshed potatoes to good advantage-sliced thin, they remain toothsome but light. For best results, peel and slice the potatoes just before assembling the gratin so their starch doesn't leach out. Using a V slicer or mandoline really helps to make uniformly thin slices. Ingredients:
2 teaspoons olive oil |
1/2 cup thinly sliced shallots |
2 garlic cloves, minced |
1 cup chopped reduced-fat ham (about 4 ounces) |
1 teaspoon salt, divided |
3/4 teaspoon freshly ground black pepper, divided |
1/8 teaspoon grated whole nutmeg |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
2 cups 1% low-fat milk |
1/3 cup all-purpose flour |
7 cups (1/8-inch-thick) slices yukon gold potato (about 2 1/2 pounds) |
cooking spray |
3/4 cup (3 ounces) shredded gruyère cheese |
Directions:
1. Preheat oven to 375°.
2. Heat oil in a small nonstick skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes or until tender. Remove from heat; stir in ham, 1/4 teaspoon salt, 1/4 teaspoon pepper, nutmeg, and spinach. Combine milk, flour, 1/2 teaspoon pepper, and 1/4 teaspoon salt, stirring with a whisk.
3. Arrange half of potato slices in an 8-inch square baking pan coated with cooking spray; sprinkle with 1/4 teaspoon salt. Spread spinach mixture over potato slices. Arrange remaining potato slices over spinach mixture; pour milk mixture over top. Sprinkle with 1/4 teaspoon salt. Cover with foil coated with cooking spray. Bake at 375° for 1 hour and 15 minutes or until potato is tender. Uncover and sprinkle with cheese; bake an additional 15 minutes.
4. Preheat broiler.
5. Broil gratin for 2 minutes or until cheese is lightly browned.
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