Florentine Potato Casserole

recipe

Yield:

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

Nutritional Information

Calories 221
Caloriesfromfat 26 %
Fat 6.4 g
Satfat 3 g
Monofat 1.9 g
Polyfat 0.6 g
Protein 13 g
Carbohydrate 29 g
Fiber 3.3 g
Cholesterol 121 mg
Iron 1.8 mg
Sodium 523 mg
Calcium 205 mg

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

Preparation

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.

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.

Preheat oven to 350°.

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.

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.

April 2002
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