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Ham and Gruyère Potato Gratin

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 8 servings
We prefer the richness of Gruyère for this gratin, but you can also substitute any type of Swiss cheese. Try a mandoline or the slicing blade of a food processor to create uniformly thin potato slices. You can use a skewer to check the tenderness of the potatoes as the gratin bakes.

Ingredients

  • 2 1/2 cups 1% low-fat milk
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons butter
  • 1/2 cup finely chopped onion
  • 1 cup (4 ounces) shredded Gruyère cheese, divided
  • 2 pounds Yukon Gold potatoes, cut into 1/8-inch-thick slices (about 6 1/2 cups)
  • Cooking spray
  • 4 ounces less-sodium reduced-fat ham, chopped

Nutrition Information

  • calories 226
  • caloriesfromfat 29 %
  • fat 7.2 g
  • satfat 4 g
  • monofat 2.3 g
  • polyfat 0.4 g
  • protein 12.7 g
  • carbohydrate 26.9 g
  • fiber 1.6 g
  • cholesterol 29 mg
  • iron 1.4 mg
  • sodium 455 mg
  • calcium 242 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 4 ingredients, stirring with a whisk; set aside.

  3. Heat butter in a medium saucepan over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Stir in milk mixture; bring to a boil. Cook for 2 minutes, stirring constantly. Remove from heat; add 1/2 cup cheese, stirring until smooth.

  4. Arrange half of potatoes in an 11 x 7-inch baking dish coated with cooking spray. Pour half of sauce over potatoes; top evenly with ham. Top with remaining potatoes and remaining sauce; sprinkle evenly with remaining 1/2 cup cheese.

  5. Cover with foil coated with cooking spray. Bake at 350° for 40 minutes. Uncover and bake an additional 45 minutes or until potatoes are tender and the cheese is golden brown. Remove from oven; let stand 5 minutes before serving.