Tested till perfect Scalloped Potato, Mushroom and Ham Casserole

Scalloped Potato, Mushroom and Ham Casserole

Economical ingredients, such as potatoes, spinach and ham, really stretch to make a satisfying casual meal for weekend entertaining.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2005

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 6 6Yukon Gold potatoYukon Gold potatoes, (2 lb/1 kg)peeled
  • 1 pkg (10 0z/284 g) 1pkg (10 0z/284 g)fresh spinach
  • 1 tbsp 1tbspvegetable oil
  • 3 cups 3cupsthinly sliced mushrooms
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1/2 tsp 1/2tspdried thyme
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 3 tbsp 3tbspall-purpose flour
  • 1 cup 1cupchicken stock
  • 1 can (385 ml) 1can (385 ml)evaporated 2% milk
  • 1 tbsp 1tbspDijon mustard
  • 1 lb 1lbBlack Forest ham, cut_in 3/4-inch (2 cm) cubes
  • 1 cup 1cupshredded Cheddar cheese
  • 1/2 cup 1/2cupfresh bread crumbs
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Preparation

In saucepan of boiling salted water, cover and cook potatoes until tender when pierced with tip of knife, about 10 minutes. Drain and let cool.

Meanwhile, rinse spinach; shake off excess water. In large saucepan, cover and cook spinach over medium heat, with just the water clinging to leaves and stirring once, until wilted, about 3 minutes. Transfer to sieve; press out moisture.

Meanwhile, in large nonstick skillet, heat oil over medium-high heat; saut?ushrooms, onion, garlic, thyme, salt and pepper until golden and liquid is evaporated, about 8 minutes.

Sprinkle flour into skillet; cook, stirring, for 1 minute. Add stock, evaporated milk and mustard; cook over medium heat, stirring, until thickened, 10 minutes.

Cut potatoes into 1/8-inch (3 mm) thick slices. Arrange one-third of the potatoes in greased 11- x 7-inch (2 L) glass baking dish; top with half of the spinach. Repeat layers. Spread remaining potatoes over top. Sprinkle with ham. Evenly pour sauce over top. Sprinkle with Cheddar cheese and bread crumbs. (Make-ahead: Cover loosely and refrigerate for up to 4 hours; add 10 minutes to baking time.)

Bake on rimmed baking sheet in 350°F (180°C) oven until bubbly and top is golden and crisp,about 1 hour. Let stand for 10 minutes before serving.

Additional information :

Nutrition Note: Calcium
Evaporated milk has 80 per cent more calcium than the same amount of regular milk.

Nutritional Information Per serving: about

cal 323 pro 26g total fat 11g sat. fat 5g
carb 31g fibre 3g chol 50mg sodium 1,330mg

% RDI:

calcium 29 iron 21 vit A 35 vit C 25
folate 35
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