Potato, Ham, and Spinach Gratin

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 24%
  • Fat: 6.3g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 12.8g
  • Carbohydrate: 34g
  • Fiber: 3g
  • Cholesterol: 22mg
  • Iron: 1.7mg
  • Sodium: 581mg
  • Calcium: 235mg

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

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. Preheat broiler.
  5. Broil gratin for 2 minutes or until cheese is lightly browned.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Potato, Ham, and Spinach Gratin Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy