Photo: Ham and Vegetable Gratin Recipe
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.
Per Serving: Calories: 392; Total Fat: 51 grams; Saturated Fat: 8 grams; Protein: 15 grams; Total carbohydrates: 51 grams; Sugar: grams; Fiber: 5 grams; Cholesterol: 41 milligrams; Sodium: 710 milligrams
Photograph by Christopher Testani
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By attila11101
on April 24, 2013
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This is a very tasty dish! I have made it several times now, and it turns out great every time. The first time we made it exactly as written with the exception of omitting the thyme because I don't like thyme. I have since adapted the recipe to my family's personal taste. I made it for lunch today and made these changes---a mixed bag of frozen peas, carrots, corn, and green beans; rosemary and marjoram in place of the thyme; and garlic salt in the toasted panko. I also agree with others about sauteeing the onions a bit before adding the other veggies.
By JBG in Maine
Belfast, ME
on March 24, 2013
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This was very good - loved the toasted panko crumbs on the top,so much so that the next time I make it, I'll toast a few more. It was easy to make. For me, the thyme wasn't overpowering, but that's such a personal taste.
By JustAnEater
Chicago, IL
on February 25, 2013
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My family loved this! It was easy and quick and very hearty. Kind of like pot pie filling which I loved. I had never toasted my panko crumbs that way and it was fantastic.
I couldn't find JUST peas and carrots so I used a mixed bag of frozen veggies with lima beans, corn and green beans. It was perfect.
Only negative was the amount of thyme. I suggest cutting it by 1/3 or 1/2. Next time I may try topping this with some biscuit dough or pie crust to make it more of a pot pie. Very good!
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