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.
Recipe by Cooking Light October 2003
Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
240 calories; calories from fat 24%; fat 6.3g; saturated fat 2.9g; mono fat 2.5g; poly fat 0.5g; protein 12.8g; carbohydrates 34g; fiber 3g; cholesterol 22mg; iron 1.7mg; sodium 581mg; calcium 235mg.