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Potato, Ham & Spinach Gratin




Source of Recipe


Cooking Light Magazine


Recipe Introduction


I made a version of this tonight. We were having ham, so I left that out. I didn’t have any spinach, so I used a can of Sylvia’s seasoned collards. This was very, very good. The greens were very fragrant and seasoned the potatoes in a wonderful way. If you have a mandoline slicer, this is a recipe to use it for! The potatoes need to be VERY thinly sliced!


List of Ingredients




2 t. olive oil
½ c. thinly sliced shallots
2 garlic clove, minced
1 c. reduced fat ham (about 4 oz.), chopped
1 t. salt, divided
¾ t. black pepper, divided
1/8 t. grated whole nutmeg
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained and squeezed dry
2 c. low-fat milk
1/3 c. flour
7 c. (1/8” thick) slices Yukon gold potato (about 2 ½ lb.)
Cooking spray
¾ c. (3 oz.) shredded Gruyere cheese


Recipe



Preheat oven to 375 degrees.

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, ¼ t. salt, ¼ t. pepper, nutmeg, and spinach. Combine milk, flour, ½ t. pepper, and ¼ t. salt, stirring with a whisk.

Arrange half of potato slices in an 8 inch square baking pan coated with cooking spray; sprinkle with ¼ t. salt. Spread spinach mixture over potato slices. Arrange remaining potato slices over spinach mixture; pour milk mixture over top. Sprinkle with ¼ t. salt. Cover with foil coated with cooking spray (or Release). Bake for 1 hour and 15 minutes or until potato is tender. Uncover and sprinkle with cheese; bake an additional 15 minutes.

Preheat broiler. Broil gratin for 2 minutes or until cheese is lightly browned.

Serves 8.