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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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.

Cooking Light JULY 2007

  • Yield: 8 servings

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.

Nutritional Information

Amount per serving
  • 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
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Ham and Gruyère Potato Gratin recipe

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