Ham and Gruyère Potato Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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We prefer the richness of Gruyère for this gratin, but you can also substitute any type of Swiss cheese. Try a mandoline or the slicing blade of a food processor to create uniformly thin potato slices. You can use a skewer to check the tenderness of the potatoes as the gratin bakes. Ingredients:
2 1/2 cups 1% low-fat milk |
2 tablespoons all-purpose flour |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
2 teaspoons butter |
1/2 cup finely chopped onion |
1 cup (4 ounces) shredded gruyère cheese, divided |
2 pounds yukon gold potatoes, cut into 1/8-inch-thick slices (about 6 1/2 cups) |
cooking spray |
4 ounces less-sodium reduced-fat ham, chopped |
Directions:
1. Preheat oven to 350°.
2. Combine first 4 ingredients, stirring with a whisk; set aside.
3. Heat butter in a medium saucepan over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Stir in milk mixture; bring to a boil. Cook for 2 minutes, stirring constantly. Remove from heat; add 1/2 cup cheese, stirring until smooth.
4. Arrange half of potatoes in an 11 x 7-inch baking dish coated with cooking spray. Pour half of sauce over potatoes; top evenly with ham. Top with remaining potatoes and remaining sauce; sprinkle evenly with remaining 1/2 cup cheese.
5. Cover with foil coated with cooking spray. Bake at 350° for 40 minutes. Uncover and bake an additional 45 minutes or until potatoes are tender and the cheese is golden brown. Remove from oven; let stand 5 minutes before serving.
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