Potato Gratin with Haricots Verts and Ham

Name: Potato Gratin with Haricots Verts and Ham
Yield: 8 servings
Ingredients: 3 cups 2% low-fat milk; 2 pounds small red potatoes, thinly sliced; 2 garlic cloves, thinly sliced; 2 bay leaves; 4 ounces haricots verts, trimmed; Cooking spray; ½ cup thinly sliced deli smoked ham, chopped; 1 cup (4 ounces) shredded Gruyère cheese; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ⅛ teaspoon ground nutmeg

4 Ratings
4 Reviews

Better-for-you whole-grain pasta is the base for this creamy salad. Toss with green beans, bacon, and cheese, and you have a tasty, filling side. One of our judges even liked the green beans better than the pasta!The key to making these potatoes rich and flavorful without adding lots of butter is simmering them in milk before baking.

Recipe by Cooking Light April 2002

Gallery

Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:

8 servings

Nutrition Info

Directions

Step 1
Preheat oven to 400°.

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Step 2
Combine first 4 ingredients in a large saucepan over medium heat; bring to a boil, stirring constantly. Reduce heat; simmer 10 minutes, stirring frequently. Remove from heat, and let stand 10 minutes. Drain potatoes in a colander over a bowl, reserving 1 cup milk mixture. Discard bay leaves.
Step 3
Cook haricots verts in boiling water for 2 minutes or until crisp-tender. Rinse in cold water; drain.
Step 4
Arrange half of potatoes in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange haricots verts and ham over potatoes. Sprinkle with half of cheese, salt, and pepper. Top with remaining potatoes. Sprinkle with remaining cheese, salt, and pepper. Stir nutmeg into reserved milk mixture; pour over potatoes.
Step 5
Cover with foil; cut 3 (1-inch) slits in foil. Bake at 400° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese begins to brown. Let stand 10 minutes before serving.

Nutrition Facts

Per Serving:

208 calories; calories from fat 29%; fat 6.8g; saturated fat 3.9g; mono fat 1.9g; poly fat 0.4g; protein 11.5g; carbohydrates 26.2g; fiber 2.3g; cholesterol 27mg; iron 1.2mg; sodium 352mg; calcium 270mg.

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CorvetteCooker

12/15/2013

I have made this recipe several times for my family and friends and have always had rave reviews and requests for the recipe. It's yummy and easy, but impressive enough for guests. I have used leftover fresh ham and when I didn't have any leftover ham, I've purchased enough ham from the deli....both ways it is delicious!

keykeelee

01/15/2012

This is a comfort food. Old world recipe. If your sauce was too thin, you didn't cook it long enough. Next time, rely on your thermometer: 165 degrees in the center and your sauce should be thick. Not a reprimand, just a suggestion as I am a firm believer in recipes only being a guideline for cooking. Every-ones tastes are different! I have eaten this casserole since I was a child. I make it proper and I "tweak it!

rstarrlemaitre

04/25/2011

I disagree with the person who said the sauce was too thin - by the end of baking, it was a nice creamy coating over the potatoes. I thought the balance of flavors - potatoes, haricots verts, and ham - was delicious, and loved the touch of nutmeg.

nikkawood

12/25/2010

Really good, but I would add more Haricot Verts and maybe add some cornstarch to thicken up the sauce - it really was too thin. I would make this again with tweaks.

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Potato Gratin with Haricots Verts and Ham

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Potato Gratin with Haricots Verts and Ham

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Potato Gratin with Haricots Verts and Ham

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Potato Gratin with Haricots Verts and Ham