Scalloped Potato, Mushroom and Ham Casserole

By The Canadian Living Test Kitchen

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Scalloped Potato, Mushroom and Ham Casserole

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	323323 cal
pro	26 g26g pro
total fat	11 g11g total fat
sat. fat	5 g5g sat. fat
carb	31 g31g carb
fibre	3 g3g fibre
chol	50 mg50mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	2929 calcium
iron	2121 iron
vit A	3535 vit A
vit C	2525 vit C
folate	3535 folate

More great recipes from this menu:

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

Ingredients

6 6Yukon Gold potatoYukon Gold potatoes, (2 lb/1 kg)peeled
1 pkg (10 0z/284 g) fresh spinach 1 1pkg (10 0z/284 g) pkg (10 0z/284 g)fresh spinach
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
3 cups thinly sliced mushrooms 3 3cups cupsthinly sliced mushrooms
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
1 cup chicken stock 1 1cup cupchicken stock
1 can (385 ml) evaporated 2% milk 1 1can (385 ml) can (385 ml)evaporated 2% milk
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
1 1lb lbBlack Forest ham, cut_in 3/4-inch (2 cm) cubes
1 cup shredded Cheddar cheese 1 1cup cupshredded Cheddar cheese
1/2 cup fresh bread crumbs 1/2 1/2cup cupfresh 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; 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