Scalloped Potato, Mushroom and Ham Casserole
This recipe makes 8 servings
|Per serving: about||-|
|total fat||11 g|
|sat. fat||5 g|
- Portion size: 8
Economical ingredients, such as potatoes, spinach and ham, really stretch to make a satisfying casual meal for weekend entertaining.
- 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
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.
Source : Canadian Living Magazine: February 2005