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Yield
serves 8 (serving size: 1/8 of casserole)

How to Make It

Step 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.

Step 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.

Step 3

Preheat oven to 350°.

Step 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.

Step 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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