Potato, Ham, and Spinach Gratin

Potato, Ham, and Spinach Gratin Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
This simple gratin uses yellow-fleshed potatoes to good advantage--sliced thin, they remain toothsome but light. For best results, peel and slice the potatoes just before assembling the gratin so their starch doesn't leach out. Using a "V" slicer or mandoline really helps to make uniformly thin slices.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 240
Caloriesfromfat 24 %
Fat 6.3 g
Satfat 2.9 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 12.8 g
Carbohydrate 34 g
Fiber 3 g
Cholesterol 22 mg
Iron 1.7 mg
Sodium 581 mg
Calcium 235 mg

Ingredients

2 teaspoons olive oil
1/2 cup thinly sliced shallots
2 garlic cloves, minced
1 cup chopped reduced-fat ham (about 4 ounces)
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/8 teaspoon grated whole nutmeg
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 cups 1% low-fat milk
1/3 cup all-purpose flour
7 cups (1/8-inch-thick) slices Yukon gold potato (about 2 1/2 pounds)
Cooking spray
3/4 cup (3 ounces) shredded Gruyère cheese

Preparation

Preheat oven to 375°.

Heat oil in a small nonstick skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes or until tender. Remove from heat; stir in ham, 1/4 teaspoon salt, 1/4 teaspoon pepper, nutmeg, and spinach. Combine milk, flour, 1/2 teaspoon pepper, and 1/4 teaspoon salt, stirring with a whisk.

Arrange half of potato slices in an 8-inch square baking pan coated with cooking spray; sprinkle with 1/4 teaspoon salt. Spread spinach mixture over potato slices. Arrange remaining potato slices over spinach mixture; pour milk mixture over top. Sprinkle with 1/4 teaspoon salt. Cover with foil coated with cooking spray. Bake at 375° for 1 hour and 15 minutes or until potato is tender. Uncover and sprinkle with cheese; bake an additional 15 minutes.

Preheat broiler.

Broil gratin for 2 minutes or until cheese is lightly browned.

Note:

Bruce Weinstein and Mark Scarbrough,

October 2003
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