Very good, but then I used half and half instead of 1% milk in mine. Also, I used Cheddar, hubby doesn't care for Gruyere. I make scalloped potatoes with ham frequently and this was the first time I made the white sauce. Usually I just put all the ingredients in layering the potatoes, ham, & onions, and sprinkling flour over each layer & add dabs of butter then add the half and half - I don't put cheese in mine. I know my method is not very low fat but it's deliciously creamy. This recipe tasted pretty close.
Ham and Gruyère Potato Gratin
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.
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- Calories: 226
- Calories from fat: 29%
- Fat: 7.2g
- Saturated fat: 4g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.4g
- Protein: 12.7g
- Carbohydrate: 26.9g
- Fiber: 1.6g
- Cholesterol: 29mg
- Iron: 1.4mg
- Sodium: 455mg
- Calcium: 242mg
- 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 GruyÃ¨re 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
- 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.
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