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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 323 |
| pro | 26 g |
| total fat | 11 g |
| sat. fat | 5 g |
| carb | 31 g |
| fibre | 3 g |
| chol | 50 mg |
| sodium | 1.330 mg |
| % RDI: | - |
| calcium | 29% |
| iron | 21% |
| vit A | 35% |
| vit C | 25% |
| folate | 35% |
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6 Yukon Gold potatoes (2 lb/1 kg), peeled
1 pkg (10 oz/284 g) fresh spinach
1 tbsp (15 mL) vegetable oil 15 mL
3 cups (750 mL) thinly sliced mushrooms
1 onion, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
3 tbsp (50 mL) all-purpose flour
1 cup (250 mL) chicken stock
1 can (385 mL) 2% evaporated milk
1 tbsp (15 mL) Dijon mustard
1 lb (500 g) Black Forest ham, cut in 3/4-inch (2 cm) cubes
1 cup (250 mL) shredded Cheddar cheese
1/2 cup (125 mL) fresh bread crumbs
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; sauté mushrooms, 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
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Nutrition Note: Calcium
Evaporated milk has 80 per cent more calcium than the same amount of regular milk.
Source
Canadian Living Magazine: February 2005
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