Ham and Gruyère Potato Gratin

Ham and Gruyère Potato Gratin Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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

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.

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.

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.

Jaime Harder,

Cooking Light

July 2007
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