Ham and Vegetable Gratin

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 4 tablespoons unsalted butter
  • 1 small onion, chopped
  • 2 large Yukon gold potatoes (about 1 pound), diced
  • 1 10 -ounce package frozen mixed peas and carrots
  • 1/4 pound low-sodium ham, chopped (about 3/4 cup)
  • 3 tablespoons whole-wheat flour
  • 1/2 teaspoon dried thyme
  • 1 1/2 cups fat-free low-sodium chicken broth
  • 2/3 cup low-fat (2 percent) milk
  • 3/4 cup panko breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • Kosher salt and freshly ground pepper
Directions

Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add the onion, potatoes and frozen peas and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the potatoes are tender, about 20 minutes.

Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. Add the panko, parsley and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture; let rest 5 minutes before serving.

Photograph by Christopher Testani

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    This recipe is featured in:

    Healthy Main Dish Recipes