Good recipe for leftover ham. Spinach, potato and ham make a delicious triad.
Potato, Ham, and Spinach Gratin
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.
More From Cooking Light
- 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
- 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
- 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.
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