I took this to a small dinner party and it seemed to be a hit. I used 1/4 cup of flour to make the sauce thicker as other had noted it seemed watery. I think that was about right. I did add about 1/2 cup of shredded cheddar to the top for the last 45 minutes of baking time and it really seemed to add a nice touch of flavor. I would make this again and add a clove of minced garlic to the onion for a little more flavorful sauce.
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 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
- 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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